Hi
I am getting myself slightly confused regarding the pH of the cultured products within the dairy.
Whilst target levels are set for incubation periods and pH and therefore the risk is managed by positive release to a given criteria. The purpose for the pH is to achieve a quality attribute although the beneficial side affect is that at the given pH (4.5) the product shelf life can be extended past the duration of a fresh cream product due to the acidification causing a hurdle to certain micro-organisms.
Therefore to achieve the required shelf life and therefore control micro-growth / germination the pH is critical although the same could be said for the temperature control of chilled goods.
So i'm really sitting on the fence as basics like temperature control of fridges come within the prerequisites and GMP ongoing monitoring. Just not to sure wether the pH is within the critical CCP factor. Using the HACCP decision tree you can go down the route of critical to control growth or micro organisms!
Our production sheets are signed off with incubation periods and final pH so it is being monitored and recorded.
Would be really interested on other views and help.
Thanks in advance.
Justin
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