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Develop a HACCP Plan for Acidified Foods
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Corrective Actions
When the monitored critical control point indicates loss of control, (e.g. critical limits not met) predetermined corrective actions must be taken. Corrective actions for pH readings outside of the critical limits are indicated below.
If the pH exceeds 4.5 and the product has been held at room temperature more than four hours, discard the contents of the jar and the lids. Jars may be thoroughly washed and recovered. Record the disposition of the product in the process deviation log.
If the pH exceeds 4.5 and the product has been held at room temperature less than four hours, drain the solids, and discard the brine and closures. Reprocess the product with new brine, heat and seal. Record the reprocessing in the process deviation log. Retest for pH within 24 hours as noted above.
Records
Critical control point measurements such as process conditions, and pH determinations shall be documented for each lot. Coded lots of finished products shall be traceable to all ingredient, quality, process and container records.
All process deviations must be recorded in a separate log together with information on the disposition of affected lots.
Verification
Logs of pH determinations shall be reviewed and signed by the certified supervisor on a daily basis, within 24 hours of production. A control chart of pH determinations for each product shall be maintained to visually spot trends in pH readings.
To evaluate the effectiveness of the program, records of all consumer complaints should be maintained. Any deviations from the scheduled process shall be discussed with the process authority.
Dr. John Rushing is Executive Director of the Southeastern Food Processors Association, and the Corresponding Secretary for the North Carolina Dairy Technology Society. He works with the dairy and foods processing industries in North Carolina to improve the safety, quality and value of foods. He also provides training, technical assistance and guidance to extension agents, regulatory and public health agencies, and food entrepreneurs. He received his bachelor's and master's degrees from Texas A&M and his Doctorate from the University of Nebraska. For article feedback, contact John at jrushing@unity.ncsu.edu
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