What HACCP and Food Safety plan does salsa fall under
Started by FSQA88, May 21 2024 09:19 PM
Scenario1:
Would salsa that is produced under refrigeration and shipped below 41 be considered low acid?
Scenerio 2: if its produced in ambient temperature but shipped refrigerated?
Scenerio 3: produced in ambient/ refrigerated, hot filled into packaging but still shipping out under 41?
Any guidance will be greatly appreciated.
thank you in advance
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What is the average pH of the salsa.
What is the average pH of the salsa.
they are below 4.6. Highest being 4.08
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