Does anyone know if there is a minimum filling temperature if a process calls for adding flavoring to processed distilled vinegar, and heating it to >180F ( in a kettle with temperature controls and documentation) ? Or, once it's heated to 180F, can you fill it into clean new glass bottles at ambient/<180F? Thank you.
For this question, all GMPs and sanitation procedures are already in place. Finished product pH is approximately 2.8. Thank you.
Edited by OrRedFood, 27 May 2022 - 09:01 PM.