HACCPLAN

FERMENTATION

Preservation (Non-thermal)

Fermentation

Commonly CCP

Also: lacto-fermentation · cultured · ripening

Controlled microbial transformation (lactic, alcoholic, mould) that lowers pH, modifies flavor, and extends shelf life — yogurt, sauerkraut, kimchi, dry sausage, miso, soy sauce, beer, wine, koji.

Typical Hazards

B
Biological
Starter failure allowing pathogens to dominate; toxin formation in stalled ferment (B. cereus, S. aureus)
C
Chemical
Biogenic amine formation (histamine, tyramine)
P
Physical
Vessel fragments

Typical Controls

Validated starter culture inoculation level
pH drop monitored to target by validated time
Temperature control within fermentation range
Salt concentration where co-controlled

Regulatory Citations

6 cross-references across 4 documents

Codex HACCP (CXC 1-1969)

Codex HACCP (CXC 1-1969) · Principle 3
pH, time, temperature critical limits
Codex HACCP (CXC 1-1969) · Principle 4
Monitoring of pH curve

21 CFR Part 117

21 CFR Part 117 · § 117.130
Hazard analysis
21 CFR Part 117 · § 117.160
Validation

21 CFR Part 114

21 CFR Part 114 · § 114.80
Acidified fermented foods

9 CFR Part 417

9 CFR Part 417 · § 417.2
Dry/semi-dry sausage HACCP

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