Do you have a scheduled process prepared by a process authority????? There are very specific regulations for acidified foods vs acid foods
I'm going to side with your customer generally speaking and particularly for your sku with the low end brix
Are you sure your entire batch is reaching 180? How are you verifying that?
The goal is to inactivate c. bot spores so they cannot reproduce in the container
As for monitoring a hot fill temperature, you need to have a thermometer attached to the vessel during fill and use a steam kettle to cook your product in where it can maintain the temperature while being tipped
https://www.accessda...rt=114&showFR=1
Sec. 114.80 Processes and controls.
(a) Processing operations. The manufacturer shall employ appropriate quality control procedures to ensure that finished foods do not present a health hazard.
(1) Acidified foods shall be so manufactured, processed, and packaged that a finished equilibrium pH value of 4.6 or lower is achieved within the time designated in the scheduled process and maintained in all finished foods. Manufacturing shall be in accordance with the scheduled process. Acidified foods shall be thermally processed to an extent that is sufficient to destroy the vegetative cells of microorganisms of public health significance and those of nonhealth significance capable of reproducing in the food under the conditions in which the food is stored, distributed, retailed and held by the user. Permitted preservatives may be used to inhibit reproduction of microorganisms of nonhealth significance (in lieu of thermal processing).
(2) Sufficient control, including frequent testing and recording of results, shall be exercised so that the finished equilibrium pH values for acidified foods are not higher than 4.6. Measurement of acidity of foods in-process may be made by potentiometric methods, titratable acidity, or colorimetric methods. If the finished equilibrium pH of the food is above 4.0, the measurement of the finished equilibrium pH shall be by a potentiometric method, and the in-process measurements by titration or colorimetry shall be related to the finished equilibrium pH. If the finished equilibrium pH is 4.0 or below, then the measurement of acidity of the final product may be made by any suitable method. Special care should be taken when food ingredients have been subjected to lye, lime, or similar high pH materials.
https://ifoodequipme...ic-steam-kettle
