ACIDIFICATION / PICKLING
Preservation (Non-thermal)
Acidification / Pickling
Commonly CCPAlso: vinegar pickling · acid blend · equilibrium pH adjustment
Lowering equilibrium pH to ≤ 4.6 to prevent C. botulinum outgrowth. Acidified foods are FDA-regulated under 21 CFR 114.
Typical Hazards
- BBiologicalC. botulinum if equilibrium pH > 4.6
- CChemicalAcid over-application; allergen carryover
- PPhysicalJar / lid fragments
Typical Controls
- Filed scheduled process
- Equilibrium pH measured on each lot
- Calibrated pH meter (daily, with buffers)
- Operator training (BPCS or equivalent)
Regulatory Citations
6 cross-references across 2 documents
Codex HACCP (CXC 1-1969)