3717-1-08.4(C) Special requirements: acidified white rice preparation criteria

The method used to determine the pH of the cooked, acidified rice that includes the following:

(1)

Conducting the pH test within thirty minutes after acidification of the cooked rice and as often as necessary to assure a pH below 4.2;

(2)

Making a rice slurry by gathering a one-quarter cup sample of the cooked acidified rice taken from various locations in the batch and adding enough distilled water to submerge the rice sample;

(3)

Blending the slurry for approximately twenty seconds to create a thorough mix;

(4)

Inserting a pH probe into the liquid portion of the slurry to ensure a pH below 4.2 is achieved; and

(5)

Recording of measurements.