2 replies to this topic

[Amor Jasmine]

Hi Simon,

A prospective client (food manufacturer) asked my opinion about a certain supplier of glacial acetic acid which delivered them without any indication that it is a "food grade". Their supplier was their friend and they got it at a very low price. The supplier gave them report about its percent acid content and other chemical analysis results, and told them that it is "industrial grade". According to the food manufacturer owner, the container of glacial acetic acid was not tampered and it seemed to be ok.

Now, the owner asked if there could be any problem if before, the raw material that they are using is the natural vinegar and not the "chemical vinegar" made of parts of industrial grade glacial acetic acid. He confirmed to me that a test was made by the Bureau of Product Standard, and he said there was no problem with the totality of the product and he said he got approval that is ok for consumption.

Simon, what do you think about this scenario...in terms of hazards and the application of HACCP and ISO 22000?

Thank you.

Amor Jasmine

[Simon]

delivered them without any indication that it is a "food grade". Their supplier was their friend and they got it at a very low price.

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Standards aside it does sound very dodgy.

Regards,
Simon

[SAM]

Not only does it sound dodgy, but you must remember that if the ingredients list states vinegar, this must be replaced, even if it contains some natural vinegar.

We ahd a query from a customer who added acetic acid to pickled onions as well as vinegar, this was spotted through a routine inspection by trading standards, and they are not allowed to say pickled in vinegar, if they add even the smallest amount of acetic acid.

This brings me back to my campaign for getting real vinegar used in foods again, I want proer vinegar on my chips, not some dodgy chemical!!