| Category | Finished product (common name) | Public health comments |
|---|---|---|
| Coffee Beans (whole or ground) | Roasted | Low Aw food |
| Cookies | Select varieties | Fruit or vegetable puree is allowed if incorporated within the batter. Cookies should not contain homemade buttercream icing unless Icing is commercially prepared or from a science-based academic recipe and classified as non-TCS (e.g., whoopie pies). |
| Cookie dough | No-bake | Must be made with commercially heat-treated flour, be free of dairy products (including evaporated milk), and must not require refrigeration |
| Crackers | All varieties | Low Aw food |
| Fillings | High acid fruit filling | If filling is used, it must be commercially prepared or homemade with fruits containing a pH value below 4.6 and placed in a glass jar with a screw-on lid |
| Freeze dried | Fruits/pre-manufactured confectionary items | If filling is used, it must be commercially prepared or homemade with fruits containing a pH value below 4.6 and placed in a glass jar with a screw on lid |
| Fruit ingredients (select) | Apples, apricots, blackberries, blueberries, cherries, grapes, grapefruit, lemons, limes, loganberries, nectarines, oranges, peaches, pears, pineapples, plums, pomegranates, prunes, raspberries, rhubarb, and strawberries |
Approved as a food ingredient if the average pH is below 4.6.
NOTE: Pawpaw and persimmon products require additional testing due to variable pH values based on seasonality and soil pH
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