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What HACCP and Food Safety plan does salsa fall under

Started by FSQA88, May 21 2024 09:19 PM
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FSQA88

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Posted 21 May 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 


kfromNE

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Posted 22 May 2024 - 11:58 AM

What is the average pH of the salsa. 


Scampi

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Posted 22 May 2024 - 12:17 PM


Please stop referring to me as Sir/sirs

FSQA88

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Posted 22 May 2024 - 08:44 PM

What is the average pH of the salsa. 

 they are below 4.6. Highest being 4.08


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