1 reply to this topic

[jjpfdf]

Hi,

 

Can anyone advise on the production zone as the BRC issue -8 decision tree for ambient stable products ?

 

The products are cold mixed sauces (e.g. basil, oil and vinegar etc) and the pH level is below 4.0 So, the product will be ambient stable to very low pH, however the ingredients mainly basil used is raw and no heat treatment given after mixing.

 

Does this product fall under low risk or ambient high care area under BRC decision tree for production zones ?

 

Thanks

J

Edited by jjpfdf, 27 January 2022 - 10:21 PM.

[dzabhi]

If your finished product has a pH level of below 4.0 then the sauces you mentioned can be considered low risk even though you are using ingredients that have not undergone a pathogen kill step.

 

I would use "Step 4" within the BRC decision tree as my justificaiton for this. A low pH (or low water activity) would inhibit pathogen growth.

 

If any of your finished products have a pH of >4.4 (which is the limit for listeria control) then you will need to some more in depth studies to determine the food safety and what environmental and manufacturing controls are needed.

 

Hope that helps!

Cheers

Danny