Regulations on Good Hygiene Practice for Food Article 18
Vacuum-packaged ready-to-eat foods manufactured by the food manufacturing industry may be stored and sold at room temperature if any of the following conditions are met:1.Water activity is below 0.85.2.Final pH value is above 9.0.3.Products that have undergone heat sterilization or commercial sterilization.4.Naturally acidic foods.5.Fermented foods with a final pH value less than 4.6 or a salt concentration greater than 10%.6.Carbonated beverages.7.Other conditions that inhibit the growth of Clostridium botulinum at room temperature.The naturally acidic foods referred to in Subparagraph 4 of the preceding paragraph mean foods whose final pH value is less than 4.6 without pH adjustment.The fermented foods referred to in Subparagraph 5 of Paragraph 1 mean foods that are manufactured, processed, or prepared through microbial metabolism.
中文原文 食品良好衛生規範準則第18條
食品製造業製造之真空包裝即食食品具下列條件之一者，得於常溫貯存及販售：
一、水活性零點八五以下。
二、平衡pH值九點零以上。
三、經熱殺菌或商業滅菌。
四、天然酸性食品。
五、平衡pH值小於四點六或鹽濃度大於百分之十之發酵食品。
六、碳酸飲料。
七、其他於常溫得抑制肉毒桿菌生長之條件。
前項第四款天然酸性食品，指未經調整酸鹼，其平衡pH值小於四點六之食品。
第一項第五款發酵食品，指經微生物代謝作用所製造、加工、調配之食品。
一、水活性零點八五以下。
二、平衡pH值九點零以上。
三、經熱殺菌或商業滅菌。
四、天然酸性食品。
五、平衡pH值小於四點六或鹽濃度大於百分之十之發酵食品。
六、碳酸飲料。
七、其他於常溫得抑制肉毒桿菌生長之條件。
前項第四款天然酸性食品，指未經調整酸鹼，其平衡pH值小於四點六之食品。
第一項第五款發酵食品，指經微生物代謝作用所製造、加工、調配之食品。