As used in sections 913.01 to 913.05 of the Revised Code:

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(A) “Cannery” means a place or building where fruits, vegetables, or specialty products are packed in hermetically sealed containers and thermally sterilized and the products of which are placed on the market for general consumption as human food, regardless of where the product is sold in commerce.

(B) “Low-acid foods” means any foods, other than alcoholic beverages, with an equilibrium pH greater than 4.6 and a water activity greater than 0.85, except that tomatoes and tomato products having a finished equilibrium pH less than 4.7 are not low-acid foods.

(C) “Acidified foods” means either:

(1) Foods that have a natural pH of 4.6 or below;

(2) Low-acid foods to which acid or other acid foods are added and that have a finished equilibrium pH of 4.6 or below and a water activity greater than 0.85.

“Acidified foods” does not include foods that are stored, distributed, or retailed under refrigeration.

(D) “Specialty products” means food products other than fruits, vegetables, and meats that by their natural characteristics have a potential to produce botulism. “Specialty products” include, but are not limited to, puddings, gravies, sauces, and fish.