journal

Vegetable Lactic Acid Fermentations Under the Food and Drug Administration Model Food Code: Risk Analysis and Safe Processing Guidance

Abstract

Fermented foods have become a part of our cultural heritage and chefs and retailers seek to offer these tasty foods to their customers. Fermenting foods at the retail food service level, however, is considered a special process under the Food and Drug Administration model Food Code and requires a food safety plan. This special report was developed to assist both operators and regulators in preparing or reviewing a food safety plan for vegetable fermentation, including pickles, sauerkraut, kimchi, and fermented vegetable juices.

 

Speaker / Author: 
Sujan Acharya, Nutrition, Dietetics, and Food Sciences Department, Utah State University
Brian A. Nummer, PhD, Nutrition, Dietetics, and Food Sciences Department, Utah State University
Month Year: 
December 2021
Volume#: 
84.5
Page #: 
14-18
Publication Month: 
December 2021
EH Topics: