Guides/Fermentation and acidification HACCP plans
Fermentation and acidification HACCP plans
Fermenting vegetables or drinks in-house, or acidifying foods so they can be held without refrigeration, usually counts as a specialized process. Expect your health department to ask for a HACCP plan.
pH is the main control
Fermentation is safe when acidity drops fast enough to stop pathogens. Plans usually set a target pH, a time to reach it, and a calibrated pH meter check for each batch.
Other hazards
Contaminated produce, chemical hazards from non-food-grade containers, and for kombucha, alcohol content and mold. Your flow diagram should show each step from prep to storage.
Build yours
List your recipe steps and containers, and HACCP Engine drafts the hazards, critical limits, and logs.
Draft this with HACCP Engine
Answer a guided questionnaire, generate FDA-grounded hazard analysis and CCPs, then export worksheets for professional review.
More guides in this cluster
- Sushi rice HACCP plans
- Curing and charcuterie HACCP plans
- Variances and HACCP plans under Food Code 3-502.11
- HACCP plans for restaurants and retail food establishments
- Sous vide HACCP plans
- Vacuum packing and reduced oxygen packaging HACCP plans
- Smoking HACCP plans for restaurants
- Live shellfish display tank HACCP plans
- All guides