The limits on this sheet
- Acidified sushi rice: pH below 4.2 Annex 4, Principle #3: Establish Critical Limits
- Table B: a moist food not heat-treated after packaging is non-TCS below pH 4.2 1-201.10(B), Table B
FDA Food Code 2022, Annex 4, Principle #3: Establish Critical LimitsThe critical limit for the acidification of sushi rice, a pH of <4.2, sets the maximum limit for pH necessary to control the growth of spore- and toxin-forming bacteria.
How to fill it in
- Calibrate the meter with buffers at the start of the day and write the readings here.
- Test a blended sample from the batch after seasoning, before the rice leaves temperature control.
- Label the batch with the time, pH and initials.
When a limit is missed
- At or above pH 4.2: the batch is TCS. Hold it hot or cold, or put it under time control from when it left the cooker, or discard.
- Find out why (weighing, mixing, vinegar) before the next batch.
Write it on the corrective action log too, so the person in charge can see it at the weekly review.
Plans that use this log
Frequently asked questions
Is this ph log free?
Yes. Print as many as you like. No account, no email. The QR code on the sheet opens the same log on your phone if you want to try it there.
Will my health department accept it?
It prints the Food Code limit and section for every check, which is what plan reviewers look for. Some health departments have their own forms; if yours does, use theirs or ask whether this one works. Your regulatory authority decides.
How long do I keep the sheets?
As long as your HACCP plan or your health department says. For sous vide and cook-chill the Food Code sets at least 6 months (3-502.12(D)(3)(b)).