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原文后附带中文翻译，由食品伙伴网食品论坛网友gaoketian提供，食品伙伴网在此表示感谢?br />
114.89 Deviations from scheduled processes.
Whenever any process operation deviates from the scheduled process for any acidified food and/or the equilibrium pH of the finished product is higher than 4.6, the commercial processor of the acidified food shall either: （a Fully reprocess that portion of the food by a process established by a competent processing authority as adequate to ensure a safe product; （b thermally process it as a low-acid food under part 113 of this chapter; or （c set aside that portion of the food involved for further evaluation as to any potential public health significance. The evaluation shall be made by a competent processing authority and shall be in accordance with procedures recognized by competent processing authorities as being adequate to detect any potential hazard to public health. Unless the evaluation demonstrates that the food has undergone a process that has rendered it safe, the food set aside shall either be fully reprocessed to render it safe, or be destroyed. A record shall be made of the procedures used in the evaluation and the results. Either upon completion of full reprocessing and the attainment of a safe food, or after the determination that no significant potential for public health hazard exists, that portion of the food involved may be shipped in normal distribution. Otherwise, the portion of the food involved shall be destroyed.
114.89偏离工艺规程
当酸化食品的加工（杀菌）操作偏离了工艺规程，或者食品成品的平衡pH高于4.6，酸化食品的商业加工者必须按下述要求之一进行处理９/p>
（a）用加工（杀菌）权威部门制订的工艺对这部分食品全部重新加工，以确保产品安全、/p>
（b）按本章113部分规定，作为低酸性食品进行热杀菌、/p>
（c）将这部分食品放置一边，对于其潜在的对公共卫生的影响作进一步检验。检验必须由加工权威机构进行，必须按权威机构确认为足以检测其对公共卫生产生潜在危害的方法进行。除非检验表明经过加工的食品是安全的，否则这部分食品必须进行全部再加工，以使其安全，或者将它们销毁。对于检验采用的方法和结果必须做好记录。在完成了再加工并使达到安全食品之后，或者经测试证明不存在潜在的对公众健康的危害之后，这些食品才能发运，进行正常的分销。否则这部分食品必须销毁、br />
更多关于美国FDA酸化食品HACCP法规，请详见美国FDA酸化食品HACCP法规?13?14部分汇怺/a>
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