title: Kombucha brewing under the Food and Drug Administration model Food Code: risk analysis and processing guidance.
abstract: Kombucha is a fermented beverage made from brewed tea and sugar. The taste is slightly sweet and acidic and it may have residual carbon dioxide. Kombucha is consumed in many countries as a health beverage and it is gaining in popularity in the U.S. Consequently, many retailers and food service operators are seeking to brew this beverage on site. As a fermented beverage, kombucha would be categorized in the Food and Drug Administration model Food Code as a specialized process and would require a variance with submission of a food safety plan. This special report was created to assist both operators and regulators in preparing or reviewing a kombucha food safety plan.
authors: Utah State University Cooperative Extension, Logan, UT 84332, USA. brian.nummer@usu.edu
authors: Brian A
authors: BA
authors: Nummer
mesh_terms: D000434:Alcoholic Beverages; D004040:Dietary Carbohydrates; D005285:Fermentation; D059022:Food Safety / Q000379:methods*; D033161:Government Regulation; D018570:Risk Assessment; D013662:Tea; D014481:United States; D014486:United States Food and Drug Administration
chemical_list: D004040:Dietary Carbohydrates; D013662:Tea