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Buffalo sauce fill and life cycle

Hey guys,
 
I have a Buffalo sauce I am looking to bottle and store. I have a PH of 3.7 and use a hot hold and fill. I wanted to know if you can do this with out nasties growing?
 
yes...BUT!!!!!.....
 
Buffalo sauces usually have butter as an ingredient which is a critical factor.  To properly make and sell the sauce you will have to get BPCS certified.  Better Process Control School.  It costs some $$$ and about a week of time,  either in person or online.  And of course the sauce has to be process authority certified.  Since it requires BPCS certification, you will need to register with the FDA for yourself and the facility where it is made.  And the processing log/record keeping is a PITA compared to a basic vinegar based hot sauce.  But , yes, it can be HFH.
 
Good Luck!
SL
 
Go for it and let them tell you otherwise if something needs adjusting~ 
 
don't offer to get FDA registered unless you have to.  (where's the subversive anti-government smiley? :lol:)
SL
 
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