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chirtyjimei

Juice Processing Plant Must Comply With Regulatory Requirements

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"Fruit juice" is defined as an aqueous liquid that is expressed or extracted from one or more fruits or vegetables, a mud of an edible portion of one or more fruits or vegetables, or any concentrate of such liquid or mud.

All Juice Processing Plant that are sold as juices or used as other beverage ingredients are subject to the HACCP (Hazard Analysis and Critical Control Point) regulations. HACCP is a systematic approach to identifying, assessing, and controlling food safety hazards.

All juice processors regulated by HACCP for juice must prepare a written hazard analysis of the juice product. Hazard analysis is prepared by collecting and evaluating hazard information related to the food being considered to determine which hazards are significant and must be addressed in the HACCP plan.

To meet the HACCP regulations for juices, juice product processors must operate in accordance with the HACCP plan, which identifies possible hazards, including controls to ensure juice safety. There is a need to continuously reduce the processing steps of pathogenic bacteria in the finished juice. The regulation stipulates that juice processors must include steps in their HACCP plan to reduce the relevant microbes by at least 5 log during normal and moderately abused conditions, corresponding to the shelf life of the product.

The HACCP regulations for juice require processors to apply HACCP principles when producing 100% juice or concentrated juice in Juice Production Line  for subsequent beverages. For beverages with a juice content below 100%, only juice ingredients must be made according to HACCP principles.

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