I am not seeing the whole question posted, please see below:

We have cucumber juice (with lemon to assist with pH) as an ingredient in one of our products. We have a supplier statement that says it is a thermally concentrated juice exempt from requirements for a 5-log pathogen reduction and that it is on the purchaser to ensure the heat treatment, and they have no CCPs. Their spec sheet says "pH <4.5, varies by crop". It comes to us frozen, and the spec/company only guides us toward a shelf life while frozen and unopened. We thaw and store refrigerated until opened and used. We do have some left over, though, so I am evaluating use after being opened. The juice is stored and refrigerated in tightly sealed plastic food pails after being opened. The products they are going into are pH xtagstartz4.2, hot filled 180-190F. I am not very familiar with juice HACCP, but I am seeing generally that even pasteurized juices have a fairly low shelf life once opened. I am seeing it as one high acid heat treated product into another with refrigeration in between. In the absence of organoleptic indicators (such as mold), are there other concerns I am missing?

Hi,
I recommend speaking with your supplier to ascertain if they have additional shelf-life studies in place, or if they have smaller package sizes to limit waste. Every time a product is open there is a risk of contamination and there are micro-organisms that grow at refrigerator temperatures. If your supplier does not have additional information,  I recommend speaking with your regulatory authority.