[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-161266-105":53,"doc-detail-161266-en":126},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":119,"head_meta":121,"extra_data":123,"updated_unix":125},105,"en","hazard-analysis-table-fermenting-vegetables","Hazard Analysis Table - Fermenting Vegetables","","HACCP summary and hazard analysis framework for fermenting vegetables, covering the full operational flow from receiving raw vegetables, spices, and packaging through dry and cold storage, preparation, fermentation, testing, and optional canning. The table specifies critical control points, critical limits focused on final product pH, monitoring responsibilities, corrective actions when limits are not met, and verification by management. It also includes storage and serving guidance to prevent contamination and references supporting HACCP development and safe production practices.",{"@graph":63,"@context":118},[64,80,101],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":36,"@type":70,"position":76},"https://docshare.wps.com/template/forms/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/hazard-analysis-table-fermenting-vegetables/161266/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/hazard-analysis-table-fermenting-vegetables/161266.png","ImageObject",442,249,{"name":88,"@type":89},"Chumphorn","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/vnd.openxmlformats-officedocument.wordprocessingml.document","2026-09-22","2026-08-30",true,{"@type":98,"interactionType":99,"userInteractionCount":79},"InteractionCounter",{"@type":100},"ViewAction",{"@type":102,"mainEntity":103},"FAQPage",[104,110,114],{"name":105,"@type":106,"acceptedAnswer":107},"What must receiving employees check for refrigerated raw vegetables?","Question",{"text":108,"@type":109},"They must verify each incoming refrigerated shipment is safe and not contaminated, considering receiving temperature and the condition of packages. Shipments must be rejected for reasons indicating unsafe food or compromised packaging/handling.","Answer",{"name":111,"@type":106,"acceptedAnswer":112},"How is CCP 1 monitored and what critical limit is used?",{"text":113,"@type":109},"A representative portion of vegetables and brine is blended for uniformity, the pH meter is calibrated, and the slurry is tested. The critical limit requires the final product pH to be below a specified value within a specified time; monitoring records must capture final product pH for each batch.",{"name":115,"@type":106,"acceptedAnswer":116},"What corrective actions and verification steps apply if fermentation or optional canning fails?",{"text":117,"@type":109},"If the required pH value is not reached within the allowed time, the cause must be determined and resolved, and employees retrained when failure results from employee error, with corrective actions recorded. Verification assigns responsibility for data review at defined frequencies to ensure procedures, records, and corrective actions are effective.","https://schema.org",{"og:url":78,"og:type":120,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":122,"canonical":78},"index,follow",{"doc_id":124,"site_id":56},161266,1788095311,{"code":4,"msg":5,"data":127},{"doc_id":124,"user_id":128,"nickname":88,"user_avatar":129,"doc_module":9,"category_id":35,"category_name":36,"doc_title":59,"doc_description":61,"doc_content":130,"file_id":131,"file_url":132,"file_type":133,"file_size":134,"view_count":79,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":135,"language":136,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":137,"faqs":138,"seo_title":139,"seo_description":61,"update_tm":125,"read_time":140},2336475401981,"https://ap-avatar.wpscdn.com/avatar/22000c94efd8d5204d?x-image-process=image/resize,m_fixed,w_180,h_180&k=1786935347598174694","Receiving Seasoning, Spices, salt, sugar (ambient), (2)\nReceiving Raw Vegetables (refrigerated)\n(1)\nPreparation: Vegetable Inspection/Washing/ Cutting (5)\nDry Storage (4)\nCold Storage (3)\nFermentation (6)\nTesting (7)\nCCP #1\nDiscard\nCanning (8)\n(optional step) CCP #2\nVerified by (Name)\t\t\t\tSignature\t\t\t\t Date\nService (10)\nStorage (9)\nAlternate CCP #2\nHazard Analysis Table: Fermenting Vegetables\nEstablishment Name:\n\u000f\nHACCP Summary Table: Fermenting Vegetables\nEstablishment Name:\nApproved by:                                                                       Date:\nStandard Operating Procedures: Fermenting Vegetables\nEstablishment Name:\nOnly food establishment employees trained and that have a thorough understanding of the HACCP plan shall conduct fermentation of vegetables. 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. Is inspection necessary to ensure no damage or bruising? How are the ingredients mixed? What containers will be used for fermenting? What other instructions must be followed?\nFermenting: Place covered containers with prepared product in (What dedicated location will be used?) for fermentation. How is the batch to be labeled? Room temperature should be maintained at 70oF. (21.1°C.) to 80oF. (26.7°C.) for proper fermentation. Sample with clean, sanitized ladle every (specify frequency) to test pH until testing demonstrates the required pH has been achieved. How long should the fermentation process take? What actions are required if the fermentation is taking longer than normal?\nTesting (CCP 1): A representative portion of the vegetables and brine is blended using (What equipment is required?) for 1 minute to ensure a uniform mixture. Calibrate the pH meter according to calibration procedure and test the slurry.\nCritical Limit: The pH of the final product must be less than (state the required pH value) within (specify required time in hours or days).\nMonitoring: Who is responsible to test each batch at (specify frequency) intervals until critical limit is met? Where is final product pH to be recorded?\nCorrective Action: What corrective action is required if the required pH value is not reached within the allowed time? Determine cause and resolve issue; retrain employees if failure was result of employee error. Record corrective actions on the Acidified Foods Batch Log.\nVerification: Who is responsible for data review, at what frequency?\nCanning (optional step) (CCP 2): Give instructions for the canning 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 m","cbCaimagtBMtrDLK","https://ap.wps.com/l/cbCaimagtBMtrDLK","docx",161473,29,"English","# HACCP Summary Table\n## Receiving Raw Vegetables\n## Receiving Spices, Seasonings, Salt and Sugar and Packaging\n## Cold Storage\n## Dry Storage\n## Preparation\n## Fermenting\n## Testing (CCP 1)\n## Canning (optional step) (CCP 2)\n## Storage\n## Serving\n## References","[{\"question\":\"What must receiving employees check for refrigerated raw vegetables?\",\"answer\":\"They must verify each incoming refrigerated shipment is safe and not contaminated, considering receiving temperature and the condition of packages. Shipments must be rejected for reasons indicating unsafe food or compromised packaging/handling.\"},{\"question\":\"How is CCP 1 monitored and what critical limit is used?\",\"answer\":\"A representative portion of vegetables and brine is blended for uniformity, the pH meter is calibrated, and the slurry is tested. The critical limit requires the final product pH to be below a specified value within a specified time; monitoring records must capture final product pH for each batch.\"},{\"question\":\"What corrective actions and verification steps apply if fermentation or optional canning fails?\",\"answer\":\"If the required pH value is not reached within the allowed time, the cause must be determined and resolved, and employees retrained when failure results from employee error, with corrective actions recorded. Verification assigns responsibility for data review at defined frequencies to ensure procedures, records, and corrective actions are effective.\"}]","Hazard Analysis Table - Fermenting Vegetables | DOCX",10]