I am trying to figure out if pH is or should be a critical control point in processing of fresh cut greens. Chlorine is used as a disinfectant and an acid is added to maintain the pH. There have been regulations and study about the minimum amount of chlorine that should be present in the wash tank to disinfect the produce and the favorable pH range that should be maintained to ensure that the chlorine is in the active form but does that make pH a critical control point ? Will it more likely be a processing aid ?
I did post this topic previously but could not continue the discussion.
I appreciate every response. Thank You