Fermentation Log
Critical Limit: Product pH must be 5.3 or lower within the time limit listed for the fermentation chamber temperature:
75°F  80 h; 80°F  60 h; 85°F  48 h; 90°F  33 h; 95°F  28 h; 100°F  25 h; 105°F  20 h; 110°F  18 h
Date
Product Chamber
Temp. (°F)
Fermentation Time of
Time of
Time Limit
Fermentation Fermentation
(h)
Start
End
Fermentation pH
Time
(h : min)
Deviation
from
Critical
Limit?
Yes / No
Next step
(e.g. ferment
more, cook,
discard)
Initials
Instructions: Enter the appropriate chamber temperature in the Chamber Temperature column; select the next highest value if the temperature
is between two of the values listed above. Enter the corresponding time limit in the Time Limit column. Be sure pH meter is calibrated
according to your SOP for pH meter calibration. Take a sample of product and determine the pH; enter the result in the pH column; Do not
remove the product from the fermentation chamber until the product pH is 5.3 or lower.
Verification Activities (when done).
Type of activity (DO = Direct Observation of CCP monitoring, RR = Records Review, CAL = Thermometer Calibration):
Result of activity (√ = Acceptable, - = Not Acceptable):
Comments:
Date/Time:
Initials:
11/23/2012 Version; supersedes all previous versions