Pickling And Fermentation

Pickling And Fermentation In Oregon Retail Food Establishments

Pickling And Fermentation In Oregon Retail Food Establishments

Cold brining, hot brining and natural fermentation are commonly used to make pickled products.    All  three  processes  are  allowed  without  additional  regulation  in  the  2013  ODA Retail Food Code as long as the options below are followed. Examples of these types  of  products  are:  traditional  cucumber  pickles  cold  brined  in  salt,  dill  pickles,  bread and butter pickles, dilly beans, sauerkraut, and vegetable kimchi. Be sure to contact your local ODA inspector prior to beginning any type of special processing.

If you choose to go outside of these parameters set in the regulations then a variance and/or HACCP plan would be required. For example any hermetic sealing, canning of a pickled product, or going beyond the 7-­‐day date mark of hot brined pickled products would require a variance and may fall under the federal rules as an acidified food. Visit our ODA Food Safety webpage for more information on variances, our Acidified Foods Step by Step Guide, and to get a variance application.

Other  fermented  products  such  as:  yogurt,  milk  kefir,  tempeh  and  meat  products  like sausage are not allowed without an approved variance and HACCP plan.

Option #1: Cold Brine

Raw,  non-­‐potentially  hazardous  vegetables  that  are  covered with cool brine. Allowed to be held for use indefinitely  without  refrigeration  or  date  marking  because there is no heat treatment of the vegetables.

Option #2: Hot Brine

Vegetables treated with hot brine are considered to be  potentially  hazardous  foods.    This  can  be  done  under the 2013 ODA Retail Food Code by cooling the product properly and storing them at or below 41°F with a 7-­‐day date mark.

Option #3: Natural Fermentation

Natural  Fermentation  is  the  process  where vegetables  (including  cabbage)  undergo  natural  lactic  acid  fermentation at room temperature. The finished products are subject  to  refrigeration  (at  or  below  41°F)  and  the  final  pH  is  required to be 4.6 or less. Retail facilities shall use a pH meter (or  pH  test  strips  if  4.0  or  less)  to  ensure  the  fermentation  process was successfully completed. Finished product pH records  for  each  batch  shall  be  maintained  on  site  for  at  least 180 days, and for at least 2 years at a reasonably accessible location.

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Fermented Pickles