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