SOAKING / STEEPING
Preparation
Soaking / Steeping
Commonly CCPAlso: hydration · steep · rehydration
Immersing food in water or solution to hydrate, leach, or pre-treat (e.g. dried beans, malt grain, hides, sprouts).
Typical Hazards
- BBiologicalSprout pathogen amplification (E. coli, Salmonella); biofilm in soak tank
- CChemicalOff-target leaching of chemical inhibitors; soak chemical residue
- PPhysicalTank fragments, gasket fragments
Typical Controls
- Validated soak water disinfection (e.g. 20,000 ppm calcium hypochlorite for sprout seeds)
- Time/temperature control
- Tank cleaning between batches
- Microbiological testing of spent soak / irrigation water (sprouts)
Regulatory Citations
4 cross-references across 2 documents