Hello all,
I've searched these forums extensively and haven't been able to answer my question, so posing my questions/concerns to the group:
Recently started at a new job where we produce carbonated alcoholic beverages and carbonated non-alcoholic beverages. My task is to develop our HACCP program as well as achieve SQF certification. With a background in the canning world (low acid and acidified), I am very familiar with the strict regulations for those types of products. The only regulations I have been able to find for carbonated beverages is the EXCLUSION of carbonated beverages from acidified food regs.
Our products are all 3.6 pH or less and carbonated. They also contain up to 5% juice. With that being said my concerns are regarding the non-alcoholic beverages in the portfolio:
- Are there any good resources of food safety information available for carbonated beverages? Even if it is a certain trade organization I should join?
- Is there a minimum carbonation level that is recognized (even unofficially) as "carbonated" vs not carbonated? Especially from a food safety perspective? I've been asked several times already "well, how much carbonation can we get away with to not fall under acidifed food regs?" That "get away with" thinking alone makes me nervous and I need some solid line in the sand with references. .
- Any resources explaining why carbonation inherently makes a product safer than flat acidified products?
- If carbonation is the distinguishing factor to determine if a product falls under acidifed food canning regulations or not, then am I incorrect to state the carbonation level should be a CCP?
- Info on environmental monitoring requirements in this type of facility? (Coming from canning world so I have limited experience with EM programs)
Appreciate any insight or direction and thanks for all the wonderful information in these forums!
Edited by foodie13, 11 January 2023 - 06:44 PM.