410 IAC 7-26-125 "Time/temperature control for safety food" or "TCS food" defined

Sec. 125. "Time/temperature control for safety food" or "TCS food" has the meaning set forth in IC 16-18-2-351.7. A food is considered to be a TCS food if, because of the interaction of its aw and pH values, it is designated as product assessment required in Table A or B as follows: Table A. Interaction of pH and aw for control of spores in food heat-treated to destroy vegetative cells and later packaged aw values pH values 4.6 or less > 4.6 - 5.6 > 5.6 ≤0.92 non-TCS food* non-TCS food non-TCS food >0.92 - .95 non-TCS food non-TCS food PA** >0.95 non-TCS food PA PA Table B. Interaction of pH and aw for control of vegetative cells and spores in food not heat-treated or heat-treated but not packaged aw values pH values <4.2 4.2 – 4–6 >4.6 - 5.0 >5.0 <0.88 non-TCS food* non-TCS food non-TCS food non-TCS food 0.88 - 0.90 non-TCS food non-TCS food non-TCS food PA** >0.90 - 0.92 non-TCS food non-TCS food PA PA >0.92 non-TCS food PA PA PA