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1. Hot or Cold Holding at proper temperatures
1. Temperature Control
Rice is cooked, acidified/flavored,
properly cooled, and held cold (41 or
less)
Or
Rice is cooked, acidified/flavored, and
held hot (140 or more)
3. HACCP Plan
HACCP plan must comply with MN Food
Code requirements
MN Rule 4626.1735 8-201.14
Contents of HACCP Plan
4626.1730 8-201.13 Subp. 3
Compliance with HACCP Plan
Critical Limits
pH must not exceed 4.3
Process Flow
A Flow Diagram that identifies critical
control points must be provided
Ingredients, materials, and equipment
used in product preparation must be
identified.
Strength of vinegar must be identified (%
by volume).
Recipe/Formulation
Must show production/preparation
methods and steps
Must show controls for food safety
concerns in the recipe
Critical control points and critical limits
Product/Process:
Address:
Approved by:
Date:
Step CCP
Critical
Limit
Monitoring
What
How
Frequency
Corrective
Action
Who
Verification
Records
About pH
A change of one unit represents a change
of 10 fold in acidity. That is, a pH of 4.0 is
10 times more acidic than a pH of 5.0.
A pH of 4.3 (minimum required to control
B. cereus) is 3 times more acidic than a
4.6 (required to control C. botulinum).
Each change in pH of .1 is, therefore, very
significant.
FDAs Recommendations on
pH measurement
If the finished equilibrium pH of a food is
above 4.0, the measurement of the
finished equilibrium pH must be made by
a potentiometric method (i.e. a pH meter)
If the finished pH is 4.0 or below, any
suitable method of measuring acidity may
be used (i.e. pH paper)
Calibration of pH Meters
Calibration
Should use standardized buffer solutions of 4.0 and
7.0 (unless otherwise specified by the manufacturer)
be sure buffer solutions have not passed the
expiration date
Some pH meters do an automatic adjustment,
others require a manual adjustment.
Calibration Frequency/Documentation
Daily or Each batch & record results
Monitoring
Corrective Actions
If pH is above the critical limit, proper
rework procedures must be provided.
Addition of additional vinegar
Verification
Monitoring/process records should be
reviewed daily or as needed by the PIC.
pH log/ records
pH meter calibration
HACCP plan should be signed and dated
and reviewed at least annually by PIC/
HACCP team members, or when the
HACCP plan is modified.
Records
A pH log for acidified rice must be
maintained and available.
Corrective actions log
A calibration log
Suggested that on-going laboratory test
results are maintained for at least one
year.
Presenter:
Jan Kelly, RS
Food Inspection Supervisor
MN Dept of Agriculture
Dairy and Food Inspection Division
Jan.L.Kelly@state.mn.us
507-747-3052