Determining the Shelf-Stability of HBV Products

The following charts can be used as a guideline to determine if the final HBV food product can be deemed shelf-stable, as long as the product does not meet the definition of a TCS-food as defined above (e.g., raw or cooked animal food, cut melons, bean sprouts, heat treated plant food, etc.).

pH scale

pH pH less than 7= acidic pH equal to 7 = neutral pH greater than 7 = basic
2 4 6 7 8 10 12
Source: United States Environmental Protection Agency (EPA): What is pH?

Aw scale

Water activity (Aw) scale diagram showing values for Saltine Crackers (<0.00 to >0.25), Chocolate (>0.25 to >0.50), Dried Fruits (>0.50 to >0.75), Jams & Jellies (>0.75 to >0.85), and Soft Cheeses (>0.85 to <1.00). Source: Virginia Cooperative Extension.

Disclaimer: If pH in conjunction with Aw is considered, the following chart applies.

Interaction table between pH and Aw for control of spores in food heat treated to destroy vegetative cells and subsequently packaged.

Aw values pH: 4.6 or less pH Between 4.6-5.6 pH Greater than 5.6
Less than or equal to 0.92 Non-TCS food Non-TCS food Non-TCS food
Between 0.92-0.95 Non-TCS food Non-TCS food Product assessment
More than 0.95 Non-TCS food Product assessment Product assessment
Source: U.S. Food & Drug Administration (FDA): Job Aid: Time and Temperature Control for Safety Foods.
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