Jump to content



Understanding good manufacturing practices for sauces and dressings

shelf life ph acidity preservation water activity preservatives

  • Please log in to reply
2 replies to this topic

#1 simon


    Heating Up

  • Members
  • PipPip
  • 143 posts
  • Location:Western Australia

Posted 08 February 2012 - 10:15 AM

I was reading through a few posts on safe food manufacturing practices on the forum. In the course of doing that and googling I found this article from the University of Nebraska. I thought I would share it under it's own thread.


"Understanding good manufacturing practices for sauces and dressings"

[color=#fafafa !important][/color]Posted Image

Edited by simon, 08 February 2012 - 10:16 AM.

Carn Eagles!

#2 Justaguy


    On Fire!

  • Members
  • PipPipPipPipPip
  • 5,625 posts
  • aka:JAG and Knepper's Peppers
  • Location:Harrisburg, Pa

Posted 08 February 2012 - 02:46 PM

One thing I haven't seen discussed much here but is important to remember is this section

www.KneppersPeppers.com Hot Sauce
Taste the Flavor, Feel the Heat

#3 Steve5000


    Heating Up

  • Members
  • PipPip
  • 122 posts
  • Location:uk

Posted 01 March 2012 - 02:44 PM

Interesting read, thanks.

Also tagged with one or more of these keywords: shelf life, ph, acidity, preservation, water activity, preservatives

0 user(s) are reading this topic

0 members, 0 guests