![]() This guidance is also intended to serve as a tool for federal and state regulatory officials in the evaluation of HACCP plans for juice products. You will find information in this guidance that will help you identify hazards that may potentially occur in your products, and help you identify and use methods of controlling and preventing hazards. ![]() The purpose of this guidance is to assist you in the development of a HACCP plan, should your hazard analysis show that such a plan is necessary under 21 CFR 120.8(a). Comments should be submitted to:Ĭomments should be identified with Docket Number 02D-0333. We will accept public comment on this edition of the guidance at any time for consideration in drafting a future edition. We may revise and reissue this guidance from time to time as the state of knowledge advances relative to juice hazards and controls. The final regulations were published in the Federal Register on January 19, 2001, and become effective one, two, or three years from that date, depending upon the size of your business. This is the first edition of the Food and Drug Administration's (FDA) "Juice HACCP Hazards and Controls Guidance." FDA recommends that this guidance be used in conjunction with FDA's final regulation (21 CFR Part 120) that requires a processor of juice to evaluate its operations using Hazard Analysis Critical Control Point (HACCP) principles and, if necessary, to develop and implement HACCP systems (i.e., a system of preventive control measures based upon HACCP principles) for it's operations. Retail establishments or businesses that make and sell juice directly to consumers and do not sell or distribute juice to other businesses are exempt from the juice HACCP regulation, but must comply with FDA's food labeling regulation in 21 CFR 101.17(g) that requires a warning statement on packaged fruit and vegetable juice products that have not been processed to prevent, reduce, or eliminate pathogenic microorganisms that may be present, and with any applicable state regulations.Low-acid canned juice and juice subject to the acidified foods regulation is exempt from the requirement to include control measures in your HACCP plan to achieve the 5-log pathogen reduction, but the juice is still subject to the low-acid canned food regulation, or the acidified foods regulation, as appropriate, and all of the other requirements of the juice HACCP regulation.Shelf stable juices made using a single thermal processing step and juice concentrates made using a thermal concentration process that includes all of the ingredients are exempt from the requirement to include control measures in your HACCP plan to achieve the 5-log pathogen reduction, but a copy of the thermal process must be included in your hazard analysis.Fruit surface treatments may be used to accomplish the 5-log reduction for citrus fruits, but cleaned and undamaged tree-picked fruit must be used and the effectiveness of the treatment must be verified by regularly testing your product for generic E. ![]()
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