A low-acid vegetable is made safe by acid, and pH 4.6 is where that safety is proved.
Overview
This 50-chapter guideline with six annexes covers pickle workshops and fermented vegetable producers under Codex CXS 260-2007 and CXC 23-1979 and ISO 22000. It sets the workshop out in five sections, with utilities and the drainage that has to carry spent brine effluent, then controls the materials: raw vegetables under supplier approval, salt, vinegar, spices and additives, water, and the sulphite allergen rules. Everything converges on one number, the pH 4.6 critical limit, and on the validation that proves the acidification reaches it. The guideline is a single editable file.
What it covers
- The pickling chain, the five sections of the workshop, and drainage including spent brine
- Sorting, soaking and washing, and the four kinds of pickling vessel including the tiled basin
- Fermentation parameters, hygiene and spoilage, and validation of the acidification
- Packing, pasteurisation after packing, materials of packing, and labelling on the card of statement
- Positive release before marketing, with annexes of vessel and acidification tables, an inspection checklist and Codex and ISO mapping
Who it's for
Pickle and fermented vegetable producers from workshop to factory scale, QA staff, and the inspectors who approve and audit acidified food operations. Where a buyer or an authority wants the acidification limit, its validation and the release rule set down on paper, this gives the producer a text to adapt to their own brines and vessels.
Key documents
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Frequently asked questions
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