This guidance does not cover the hazard associatedwith the formation of Clostridium botulinum (C.botulinum) toxin in low-acid canned foods (LACFs)or shelf-stable acidified foods. Mandatory controlsfor this hazard are contained in the ThermallyProcessed Low-Acid Foods Packaged in HermeticallySealed Containers regulation (hereinafter referredto as the LACF Regulation, 21 CFR 113) and theAcidified Foods regulation (21 CFR 114). Suchcontrols may be, but are not required to be,included in HACCP plans for these products.