[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-detail-166104-en":3,"doc-seo-166104-105":30,"detail-sidebar-cat-1-en-105":92},{"code":4,"msg":5,"data":6},0,"success",{"doc_id":7,"user_id":8,"nickname":9,"user_avatar":10,"doc_module":11,"category_id":12,"category_name":13,"doc_title":14,"doc_description":15,"doc_content":16,"file_id":17,"file_url":18,"file_type":19,"file_size":20,"view_count":4,"is_deleted":4,"is_public":11,"is_downloadable":11,"audit_status":11,"page_count":21,"language":22,"language_code":23,"site_id":24,"html_lang":23,"table_of_contents":25,"faqs":26,"seo_title":27,"seo_description":15,"update_tm":28,"read_time":29},166104,4398048949847,"Eliana","https://ap-avatar.wpscdn.com/avatar/400002536579ef2da7f?_k=1778318612642679267",1,11,"Presentations","Hazard Analysis Table - Canning or Bottling Acidified or Acidic Foods","HACCP Summary Table for the canning or bottling of acidified or acidic foods outlines end-to-end hazard controls, from receiving of raw vegetables, herbs, vinegars, seasonings, spices, and packaging to cold and dry storage, ingredient preparation, and service. It defines two CCPs: CCP 1 with a kill step requiring specified critical limits, monitoring records, corrective actions, verification, and storage hold rules; and CCP 2 with pH testing, including calibration, slurry preparation, target/critical pH values, batch log recording, discard procedures, and verification responsibilities.","Receiving Raw Vegetables and Herbs, Vinegars, Seasoning, Spices (1)\n(1)\nReceiving of Packaging Materials (2)\nCold Storage\n(3)\nPreparation (5)\nDry Storage (4)\nKill Step\n(6) CCP#1\nStorage (7)\npH Testing (8)\nCCP#2\nService (10)\nStorage (9)\nDiscard\nVerified by (Name)\t\t\t\t\t\t\t\t\tDate\nHazard Analysis Table: Canning or Bottling Acidified or Acidic Foods\nEstablishment Name:\n\u000f\nHACCP Summary Table: Canning or Bottling Acidified or Acidic Foods\nEstablishment Name:\nApproved by:  \t\t\t\tDate:\nStandard Operating Procedures: Canning or Bottling Acidified or Acidic Foods\nEstablishment Name:\nOnly food establishment employees trained and that have a thorough understanding of the HACCP plan shall conduct the Canning of Acidified Foods operations. See notes in Hazard Analysis regarding preventive measures.\nReceiving Raw Vegetables: What must the receiving employee check or look for on each incoming shipment of refrigerated foods to ensure that they are acceptable for use – safe and not contaminated? Consider temperature at receipt as well as the condition of the packages? For what reasons would a shipment be rejected?\nReceiving Spices, Seasonings, Salt and Sugar and Packaging: What must the receiving employee check or look for on each incoming shipment of non-refrigerated foods, ingredients and packaging materials to ensure that they are acceptable for use – safe and not contaminated? Consider condition of the packages? For what reasons would a shipment be rejected?\nCold Storage: What storage procedures to ensure the food is properly refrigerated and protected from contamination? What storage temperature is required?\nDry Storage: What are the required procedures to ensure the food is properly stored and protected from contamination?\nPreparation: Provide instructions for preparing each ingredient. How are the ingredients mixed? What containers will be used for bottling? What other instructions must be followed? How are the bottles or jars to be prepared for filling?\nPrepare 1 Test Jar that is the same size as all jars for each batch to be tested and discarded after testing. How is the test jar to be marked?\nKill Step (CCP 1): Give instructions for the kill step, using the process guidance from the Process Letter provided by the Process Authority. What steps must the employee follow to perform this critical step correctly? What temperatures and times are critical to the safety of this process? Is a test jar necessary for monitoring the critical limits?\nCritical Limit: List the critical limit values (temperature and time) that must be met to ensure the safety of this process.\nMonitoring: How is the process monitored to be sure each critical limit is met? What records must be maintained to document that the critical limits have been met?\nCorrective Action: For each critical limit, what corrective actions are required if the critical limit is not met?\nVerification: How will management ensure that procedures are being followed correctly, required records are being maintained, and corrective actions are effective. Who is responsible, and how often will this activity occur?\nStorage: If specified by the Process Authority, product may need to be held a certain amount of time before testing and release for consumption. How and where will product be stored before testing? How long must the product be stored? What storage temperature and time are required?\npH Testing (CCP 2): Provide instructions for the testing step. How is the product in the test jar prepared for analysis to ensure a representative pH value has been reached? What is your quality target for pH, and what is the critical pH value?\nCritical Limit: What pH target must be met?\nMonitoring:\nCalibrate pH meter: See procedure below for proper calibration of pH meter.\nPrepare product slurry:\nSelect the batch test jar from each batch.\nPlace contents of test jar in clear plastic or metal blender cup.\nBlend the product for approximately 1 minute to create uniform slurry.\nTest product pH:\nAfter calibrating the p","cbCainYdfPSvRxEn","https://ap.wps.com/l/cbCainYdfPSvRxEn","docx",171790,28,"English","en",105,"# Receiving\n## Cold Storage\n## Dry Storage\n## Preparation\n## Kill Step (CCP 1)\n## pH Testing (CCP 2)\n## Storage and Service\n## References","[{\"question\":\"What are the key receiving checks for refrigerated and non-refrigerated inputs?\",\"answer\":\"The receiving staff must verify that shipments are safe and not contaminated, considering product temperature at receipt for refrigerated foods and package condition for all inputs, and reject shipments for specified unacceptable conditions.\"},{\"question\":\"What is CCP 1 in this HACCP plan and what does it require?\",\"answer\":\"CCP 1 is the kill step, where employees follow validated process steps and control critical temperature/time limits. Monitoring and recordkeeping document compliance, with corrective actions and management verification if limits are not met.\"},{\"question\":\"How is CCP 2 (pH testing) performed and what records are maintained?\",\"answer\":\"Employees prepare a uniform slurry using a batch test jar, calibrate the pH meter, and test the slurry pH without using pH papers or strips. The measured pH is recorded in the Acidified Foods Batch Log, and the test sample is discarded; non-compliant batches follow corrective action procedures.\"}]","Hazard Analysis Table - Canning or Bottling Acidified or Acidic Foods | DOCX",1788183202,10,{"code":4,"msg":31,"data":32},"ok",{"site_id":24,"language":23,"slug":33,"title":14,"keywords":34,"description":15,"schema_data":35,"social_meta":87,"head_meta":89,"extra_data":91,"updated_unix":28},"hazard-analysis-table-canning-or-bottling-acidified-or-acidic-foods","",{"@graph":36,"@context":86},[37,54,69],{"@type":38,"itemListElement":39},"BreadcrumbList",[40,44,48,51],{"item":41,"name":42,"@type":43,"position":11},"https://docshare.wps.com","Home","ListItem",{"item":45,"name":46,"@type":43,"position":47},"https://docshare.wps.com/template/","Template",2,{"item":49,"name":13,"@type":43,"position":50},"https://docshare.wps.com/template/presentations/",3,{"item":52,"name":14,"@type":43,"position":53},"https://docshare.wps.com/template/hazard-analysis-table-canning-or-bottling-acidified-or-acidic-foods/166104/",4,{"url":52,"name":14,"@type":55,"author":56,"headline":14,"publisher":58,"fileFormat":61,"inLanguage":23,"description":15,"dateModified":62,"datePublished":63,"encodingFormat":61,"isAccessibleForFree":64,"interactionStatistic":65},"DigitalDocument",{"name":9,"@type":57},"Person",{"url":41,"name":59,"@type":60},"DocShare","Organization","application/vnd.openxmlformats-officedocument.wordprocessingml.document","2026-09-03","2026-08-31",true,{"@type":66,"interactionType":67,"userInteractionCount":11},"InteractionCounter",{"@type":68},"ViewAction",{"@type":70,"mainEntity":71},"FAQPage",[72,78,82],{"name":73,"@type":74,"acceptedAnswer":75},"What are the key receiving checks for refrigerated and non-refrigerated inputs?","Question",{"text":76,"@type":77},"The receiving staff must verify that shipments are safe and not contaminated, considering product temperature at receipt for refrigerated foods and package condition for all inputs, and reject shipments for specified unacceptable conditions.","Answer",{"name":79,"@type":74,"acceptedAnswer":80},"What is CCP 1 in this HACCP plan and what does it require?",{"text":81,"@type":77},"CCP 1 is the kill step, where employees follow validated process steps and control critical temperature/time limits. Monitoring and recordkeeping document compliance, with corrective actions and management verification if limits are not met.",{"name":83,"@type":74,"acceptedAnswer":84},"How is CCP 2 (pH testing) performed and what records are maintained?",{"text":85,"@type":77},"Employees prepare a uniform slurry using a batch test jar, calibrate the pH meter, and test the slurry pH without using pH papers or strips. The measured pH is recorded in the Acidified Foods Batch Log, and the test sample is discarded; non-compliant batches follow corrective action procedures.","https://schema.org",{"og:url":52,"og:type":88,"og:title":14,"og:site_name":59,"og:description":15},"article",{"robots":90,"canonical":52},"index,follow",{"doc_id":7,"site_id":24},{"code":4,"msg":5,"data":93},[94,97,102,107,112,117,122,127,132],{"id":12,"doc_module":11,"doc_module_name":46,"category_name":13,"show_sort_weight":95,"slug":96},90,"presentations",{"id":98,"doc_module":11,"doc_module_name":46,"category_name":99,"show_sort_weight":100,"slug":101},12,"Resumes",80,"resumes",{"id":103,"doc_module":11,"doc_module_name":46,"category_name":104,"show_sort_weight":105,"slug":106},14,"Invoices",70,"invoices",{"id":108,"doc_module":11,"doc_module_name":46,"category_name":109,"show_sort_weight":110,"slug":111},15,"Posters",60,"posters",{"id":113,"doc_module":11,"doc_module_name":46,"category_name":114,"show_sort_weight":115,"slug":116},16,"Social Media",50,"social-media",{"id":118,"doc_module":11,"doc_module_name":46,"category_name":119,"show_sort_weight":120,"slug":121},17,"Forms",40,"forms",{"id":123,"doc_module":11,"doc_module_name":46,"category_name":124,"show_sort_weight":125,"slug":126},18,"Letters",30,"letters",{"id":128,"doc_module":11,"doc_module_name":46,"category_name":129,"show_sort_weight":130,"slug":131},21,"Paper Templates",5,"papers-templates",{"id":133,"doc_module":11,"doc_module_name":46,"category_name":134,"show_sort_weight":4,"slug":135},158,"General","general-158"]