Product Safety Standards and Guidelines for Brewing Kombucha - Paster Training

Product Safety Standards and Guidelines for Brewing Kombucha



Kombucha is a natural source of antioxidants that lowers the risk of heart disease. It lowers HDL and LDL cholesterol in about 30 days. Plus, it reduces inflammation and weight gain, too.

Proper preparation is essential to producing a healthy and delicious kombucha. That’s why brewing kombucha needs guidelines to ensure that it is safe for consumption.

Do you want to know about the standards to produce a kombucha? Read this article and learn about kombucha production guidelines!

What Is Kombucha?

Kombucha is a mixture of brewed tea, sugar, and SCOBY(Symbiotic Culture of Bacteria and Yeast). It's a fermented tea drink with a slight sweetness and acidic taste.

Records show that they brew kombucha as early as 220 B.C in China. They also used it in Japan to treat the emperor for gastrointestinal problems. It gained popularity in the U.S. when it introduced the first commercial Kombucha in 1995.

How Is Kombucha Made?

A proper manufacturing process is necessary for making a delicious kombucha. Manufacturers make these drinks using black tea, but they also use green or oolong tea.

The first process is tea brewing. In boiling water, add the tea and allow infusion for five to ten minutes.

After removing the leaves or the bag, add the sugar while the water is still hot. Let it cool at room temperature.

Once cooled, you can now add the SCOBY. Then, add the previously-fermented kombucha or starting liquid.

The second process is tea fermentation. Place the mixture at room temperature away from direct light for seven to ten days.

Keep fermenting the kombucha until you reach the desired taste and chemical parameters. After that, remove the SCOBY from the mixture and filter it. You can also add herbs, juice, and other flavorings of your choice.

What Are the Guidelines in Brewing Kombucha?

Under the Food and Drug Authority Food Code, kombucha is a specialized process. It requires all kombucha manufacturers to get variance and food safety plans.

It's best to find a food safety consultant to ensure your product’s quality. To ensure quality, here are some keynotes that you should remember:

Hygiene

Generally, you should meet the hygiene requirements in making kombucha. Keep your environment neat, without any possible threat to food safety. People who will handle the product should exercise personal hygiene as well.

Contaminant Free

Kombucha produces a variety of chemical compounds because of SCOBY. Test your product for possible unwanted chemical contaminants before distribution.

These might include Lead, Mercury, or Arsenic. Usually, wild yeasts, bacteria, and pests can contaminate your product as well.

Good Manufacturing

The FDA recommends brewing water over 165F (67C) and using fresh culture. They also recommend not selling kombucha with mold growth. Plus, it's vital to sell a kombucha with a pH level between 2.5 and 4.2 only.

Know the Benefits of Brewing Kombucha Today

In brewing kombucha, you must follow the correct fermentation process. It can make your fermented drink pass the standard for human consumption. Plus, it assures the quality of taste to your consumers.

If you are looking for more information about food safety and management, contact us! We provide safety training and education for your company's certification.



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