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  3. Food Ingredients & Packaging
  4. Packaging & Food Contact Substances (FCS)
  5. Food Types & Conditions of Use for Food Contact Substances
  1. Packaging & Food Contact Substances (FCS)

Food Types & Conditions of Use for Food Contact Substances

These tables were created for easy reference for notifications relating to a food contact substance.

Table 1--Types of Raw and Processed Foods

  1. Nonacid, aqueous products; may contain salt or sugar or both (pH above 5.0).
  2. Acid, aqueous products; may contain salt or sugar or both, and including oil-in-water emulsions of low- or high-fat content.
  3. Aqueous, acid or nonacid products containing free oil or fat; may contain salt, and including water-in-oil emulsions of low- or high-fat content.
  4. Dairy products and modifications:
    1. Water-in-oil emulsions, high- or low-fat.
    2. Oil-in-water emulsions, high- or low-fat.
  5. Low-moisture fats and oil.
  6. Beverages:
    1. Containing up to 8 percent of alcohol.
    2. Nonalcoholic.
    3. Containing more than 8 percent alcohol.
  7. Bakery products other than those included under Types VIII or IX of this table:
    1. Moist bakery products with surface containing free fat or oil.
    2. Moist bakery products with surface containing no free fat or oil.
  8. Dry solids with the surface containing no free fat or oil (no end test required).
  9. Dry solids with the surface containing free fat or oil.

Table 2--Condition of use

  1. High temperature heat-sterilized (e.g., over 212 deg.F).
  2. Boiling water sterilized.
  3. Hot filled or pasteurized above 150 deg.F.
  4. Hot filled or pasteurized below 150 deg.F.
  5. Room temperature filled and stored (no thermal treatment in the container).
  6. Refrigerated storage (no thermal treatment in the container).
  7. Frozen storage (no thermal treatment in the container).
  8. Frozen or refrigerated storage: Ready-prepared foods intended to be reheated in container at time of use:
    1. Aqueous or oil-in-water emulsion of high- or low-fat.
    2. Aqueous, high- or low-free oil or fat.
  9. Irradiation
  10. Cooking at temperatures exceeding 250 deg.F.


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