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Food Safety Command Center 15 Punkte

Water Activity & pH Control Checklist

Diese Checkliste ist auf Englisch.

Control product safety through water activity and pH, covering formulation limits, measurement, calibration, and monitoring to prevent pathogen growth and toxin formation.

21 CFR 117FDA Food Code

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Formulation Limits

  • Are documented water activity (aw) and pH limits established to control the growth of pathogens? *
  • Is the product classified as non-TCS where aw is 0.85 or below or pH is 4.6 or below? *
  • Are the critical limits supported by a scientific study or process authority letter? *
  • Is a hurdle approach documented where aw and pH are combined to control safety?

Measurement & Instrumentation

  • Is water activity measured with a calibrated aw meter under controlled temperature conditions? *
  • Is pH measured with a calibrated pH meter or validated method for the product type? *
  • Are representative samples taken from each batch or lot for testing? *
  • Measured finished product water activity (aw)

Calibration

  • Are aw meters verified with saturated salt standards before use? *
  • Are pH meters calibrated with certified buffer solutions at the required frequency? *
  • Are calibration records maintained and traceable? *
  • Measured finished product pH

Monitoring & Corrective Action

  • Is each batch monitored against the established aw and pH critical limits before release? *
  • Are corrective actions taken and documented when aw or pH is outside the critical limit? *
  • Are monitoring and verification records maintained for the required retention period? *

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