Bella Bucha Kellan Adams~ Owner 3687 Kings Row Reno, Nevada 89503 530.448.3297 [email protected]

Bella Bucha Kombucha HACCP Plan

Kombucha is a fermented made from sweetened and a mother culture, sometimes referred to as a mushroom or scoby. The culture comprises a symbiotic bond of yeast and bacteria, also referred to as the genus, Acetobactor. Alcohol production by the yeasts contributes to the production of acetic acid by the bacteria. This increases the acidity, while limiting the alcoholic component of kombucha (1)

The key components to making kombucha safely and effectively are to manage and maintain a clean environment, proper temperature and low PH. If the culture does become contaminated, common mold colors include green, blue or black in color. When brewing kombucha, one will notice on the bottom of the culture, brownish root filaments, sometimes be mistaken for mold, however these are actually visible active yeasts. If mold is identified, the culture and tea should be removed from the fermenting vessel, discarded in the trash, the previously contaminated vessel is to be washed, rinsed and sanitized. There is a very low contamination rate for home or commercial brewing of kombucha, because of protective mechanisms such as organic acids and antibiotic substances giving it a low rate for contamination because of inherent protective mechanisms. With proper sanitization and measurement of the PH at the inception of brewing, the acidic nature of the brew limits the growth of harmful bacteria, as acidic states are known for their antimicrobial nature (1).

How the formation of molds or contaminates are prevented:

Step #1 Sanitation Process prior to the fermentation process 1)All equipment is washed in a high temperature of180º in the dishwasher or high temp hand washed using liquid dish soap using dishwasher safe detergent, followed by a rinse of all equipment with hot water to remove any leftover soap residue. 2)Equipment is then sanitized using a 50 to 100 ppm of chlorine solution, the approximation of chlorine to water is 2oz/5 gallon of water, calculated using test strips, making sure to use regular, non-toxic bleach. 3)Target PH is less than 4.1. This is the set standard tested for after the initial preparation process. 4)With the preparation of each batch, sweetened tea is brewed on the stove in a stainless steel pot. After water is brought to boiling temperature, a stainless strainer is placed into the pot where the loose leaf tea is held to steep into the brew. Left there for ten minutes, the used tea leaves are then discarded in the trash and strainer sent to the sink to be washed, rinsed and sanitized. Once tea has been brewed, and tea leaves are discarded, a ratio of sugar is added to dissolve and make sweetened tea and is left to cool. 5)Once sweetened tea has cooled to room temperature for 1-2 hours, the tea is removed from the pot by pouring it into a 5 gallon glass jar 6)The acetobactor culture is then added to the chilled . The mother culture referred to as a “scoby” is moved sanitized stainless tongs. The culture was kept in a seal tight and covered sanitary food-grade plastic container with the culture submerged in about two cups of the previous batch of kombucha. While not in use the culture remains inactive in this container and left in the refrigerator. The two cups of the previous batch are also added to the new batch to serve as the activator, in getting the culture totally acclimated to the new batch and also for purposes of making sure that the PH of this batch is within the target level of at or below 4.1. 7)The batch is then tested with an electronic PH measurer for a target PH of 4.1 or below. Prior to testing the initial PH for the batch of kombucha, the electronic PH measurer is calibrated using apple cider vinegar, which is at a PH normally of around 5. Once the measurer is calibrated, the batch is then tested having a target PH of equal or <4.1. If the batch is above 4.1, either apple cider vinegar or more activator us added to the mix to bring it down to the target level of acidity. The PH level is recorded in the PH Log as is the original calibrated measurement. 8)The jar is then covered with a clean white cloth, secured with a rubber band and left to ferment at room temperature for 7 days. The jar is then placed on a shelf, clear of anything potentially, chemically, biologically or physically hazardous, above or below jar placement. The jar is marked with a sticker indicating what type of tea it is, the date, the PH level at or below 4.1, after testing using a digital tester for PH. Also to ensure that no molds are formed the culture is submerged into the sweetened tea, ensuring the culture is completely submerged in the sweetened tea, is then covered and left to ferment for seven days. 9)During the process of fermentation if colored mold is identified, either blue, green, or black, the entire batch is discarded, and the equipment then goes through the regimented sanitization process as described above. Step #2 Kombucha Produced and placed into kegs ( Full kegs are sold and distributed and/or a full keg is used for bottling, a sanitized dispensing system)

(1) When the kombucha fermentation process is completed, it is removed from the jars and through the preparation process described here, is filtered into a sanitized keg. Once a keg is filled, it is either used for filling up the bottles, or the kegs are immediately refrigerated, intended for sale and distribution.

(2) After kombucha is done fermenting for seven days, the PH level is tested again using a calibrated electronic meter, this calibration is recorded as is the PH level. Prior to testing the initial PH for the batch of kombucha, the electronic PH measurer is calibrated using apple cider vinegar, which is at a PH normally of around 5. Once the measurer is calibrated, the batch is then tested having a target PH of equal or <4.1. The target PH is at or below 4.1 and should be remain there, from start to the completion of the fermentation process.

(3) The kombucha is then removed from the glass jar and poured into a sanitized, food grade plastic bucket, with a screen filter at the top to strain out any remaining yeasts, and particles that may have been left from the loose tea used. The food grade plastic bucket, and screen filter were washed and prepped using the same wash, rinse and sanitizing process as described above. The jar, used for fermentation immediately goes to the sink to be washed using liquid soap, rinsed, then placed in the sanitizing solution for one minute and left to air dry for one hour.

(4) The kombucha is then flavored using a proportion of organic, not from concentrate, pre-manufactured juices, extracts, syrups, or floral waters, combined with the kombucha using specific recipes for ultimate flavor quality. The electronic measurement is calibrated, this calibration is recorded in the PH calibration log. The PH level is tested again to ensure is remains below 4.1 and recorded in the PH Log.

(5) The kombucha is this then poured into a sanitized keg. Kegs go through the same sanitation process as the fermentation jars after they are used and prior to filling them back up. The same protocol is implemented. For example if a keg was used, washed, rinsed and sanitized, however, was then stored on the shelf for a week, prior to filling up again with kombucha, it would be high temp hand washed at 171 º, rinsed and sanitized.

(6) Before going into refrigeration kegs are labeled with the name of the flavor, date and batch number if at the time two of the same flavor are being produced.

(7) Additionally, prior to being filled the kegs not only go through a hand wash and sanitation process, but they are also used to sanitize the lines of the tap system used to fill the bottles. The kegs are first filled with the proper concentration of soap and the solution is ran through the lines of the tap system, then the system is sanitized by running hot water through the lines, using the same process as mentioned before to clear out any remaining soap residue. Then the equipment is also sanitized using, the same 50-100 ppm (tested using strips), solution, also ran through the lines using Co2 pressure and then left to air dry for an hour, prior to filling the keg with the kombucha.

(8) Once this process is completed, the properly washed and sanitized keg is filled with the kombucha from the food grade plastic container occupying a spigot at the bottom or using a food grade-siphoning tool. Once the keg is filled entirely, it is set up to the tap system, using Co2 operating to pressurize the liquid out of the keg and through the tubes and into sanitized bottles, that are then hand capped, labeled and put into the walk in refrigerator, awaiting refrigerated transport. Caps are washed, rinsed and sanitized prior to use,

Step #3 Bottle Sanitation Prior to Fill (1)Prior to bottling, the bottles are washed and then sanitized using liquid dish soap, rinsed and the using the second compartment of the sink, the bottles are placed in chlorine sanitizing solution tested using test strips at 50-100ppm for a minute and then let air dry for one hour. To ensure this 99.99% microbial reduction rate, test strips are included in the procedural steps for ensuring kombucha is manufactured safety. Bottles can also be washed and sanitized in the dishwasher. (2) Portable jockey box system is sanitized by using a previously washed, rinsed and sanitized keg to run soapy hot water through the dispensing lines (3) The lines are then rinsed with hot water through the same process as described above (4)The lines are then rinsed with 50 to 100 ppm of chlorine solution for proper sanitization. Equipment is then left to air dry off the floor for one hour.

References

1."Yeast ecology of Kombucha fermentation". Int. J. Food Microbiol. 95 (2): 119– 26. September 2004. doi:10.1016/j.ijfoodmicro.2003.12.020. PMID 15282124 “Standard Operating Procedures On Hard Food Contact Surface Sanitizers and Devices that Generate Sanitizing Solutions.” Washoe County Health District. SOP #5. Volume 1, effective 6/28/2011. Bella Bucha Kombucha Hazard Analysis Critical Control Points (HACCP)

CCP Hazard Critical Monitoring Corrective Verificati Record Limit Action on Task 1 Hair, skin, None Maintain Wash, rinse Re- NO Fill dirt and visual & sanitize inspect stainless other inspection of pot, wearing for any pot with foreign water in the protective foreign cold particles pot. Make equipment objects. filtered sure pot is hats or hair Repeat water cleaned and net corrective sanitized. action step if necessar y Task 2 Hair, skin, 190º Maintain Refill pot Re- Yes, Heat water dirt and visual with fresh inspect there is a to other inspection of filtered for any critical temperatur foreign water in the water. Wear foreign limit e of 190 objects in container. protective objects. degrees brewing pot Make sure equipment, Repeat pot washed, hats or hair corrective rinsed and net. action cleaned and Continue step if sanitized cooking until necessar prior to use. 190º is y Measure reached water temperature Task 3 Hair, skin 190º Maintain Remove Re- Yes Place dirt and visual contaminate inspect washed, other inspection of d tea leaves, the tea; rinsed and foreign tea in the and discard repeat sanitized objects in strainer. batch. Refill corrective stainless brewing pot Measure pot with action strainer in temp to fresh filtered step if hot water insure critical water. Wear necessar of 190 limit is protective y degrees reached. equipment, place tea hats or hair leaves net. within, turn Continue off boiling cooking until water and 190º is let steep reached for 10 min Task 4 Hair, skin None Maintain Start over, Re- No Remove dirt and visual Refill pot inspect loose tea other inspection of with fresh the tea; strainer foreign tea in the filtered repeat from brew objects in strainer as water. Wear corrective brewing pot you pull it out protective action dirt and of tea and equipment, step if other discard hats or hair necessar foreign leaves in the net. y objects in trash. tea and Continue brewing pot observation Task 5 Hair, skin, PH Check PH Do not use None Yes, PH Pour brew dirt and Levels levels fermented levels into other <4.1 to following the tea are to be washed, foreign prohibit fermentation recorded rinsed & particles intomold cycle with sanitized starter batchformation each glass jar. and batch Add starter bacterial growth Task 7 Hair, skin, PH Check PH Add two Yes Yes, PH Use dirt and Levels levels cups of levels electronic other <4.1 to following the activator and are to be meter to foreign prohibit fermentation check PH recorded check PH particles mold cycle again with again formation each and batch bacterial growth Task 6 Hair, skin, PH Check PH Do not use Yes Yes, PH Cover dirt and Levels levels fermented levels container other <4.1 to following the tea are to be with a foreign prohibit fermentation recorded lightweight particles mold cycle with towel formation each sealed with and batch a rubber bacterial band and growth let ferment for 7 days Task 9 Hair, skin, PH Check PH Do not use Yes Yes, PH Uncover dirt and Levels levels fermented levels jar after 7 other <4.1 to following the tea are to be day foreign prohibit fermentation recorded ferment. particles mold cycle . with Check PH formation each and batch bacterial growth Task 10 Hair, skin, None Maintain Do not use Re- No Add dirt and visual fermented inspect flavorings, other inspection of tea the tea; juices, foreign tea repeat extracts, particles corrective herbs action step if necessar y Task 11 PH Check PH Add activator Yes Yes, PH Check PH Levels levels to bring levels again <4.1 to following the down acidity are to be prohibit fermentation and check recorded mold cycle . PH again with formation each and batch bacterial growth Task 12 Hair, skin, None Maintain Do not use Yes No Pour dirt and visual fermented Kombucha other inspection of tea into foreign tea sanitized particles keg

Task 13 Hair, skin, None Maintain Do not use Yes No Put Keg in dirt and visual keg walk in other inspection cooler off foreign storage area he floor particles and away from any potential hazards Task 14 Hair, skin, None Maintain Rewash, Re- NO Using dirt and visual rinse and inspect sanitary other inspection sanitize for any jockey box foreign bottles, air foreign system, fill particles, dry objects. bottles with dust, Repeat kombucha anything left corrective from keg on bottles action step if necessar y Task 15 Hair, skin, None Maintain Rewash, Re- NO Hand cap dirt and visual rinse and inspect bottles other inspection. sanitize for any wearing foreign Discard bottles, air foreign gloves, particles, broken seal dry objects. seal with dust, or caps Repeat plastic, anything left Proper hand- corrective refrigerate on bottles. washing and action bottles Caps or glove usage. step if immediatel broken seal necessar y. y