Juice Hazard Analysis Critical Control Points (HACCP) is a systematic approach to identify and control biological, physical and chemical hazards related to the production of juice sold as such or used as an ingredient in a beverage that can cause a food product to be unsafe. An effective HACCP system will eliminate or reduce the risks to an acceptable level. A HACCP system is required to be implemented for all juice processors that sell juice products to other businesses.

Juice is defined as the aqueous liquid expressed or extracted from one or more fruits or vegetables, purees of the edible portions of one or more fruits or vegetables, or any concentrates of such liquid or puree.

Processing is defined as: activities that are directly related to the production of juice products. Processing does not include:

• Harvesting, picking or transporting raw agricultural ingredients of juice products without otherwise engaging in processing; or
• The operation of a retail establishment.

What Regulations Apply to Juice Processors?

In addition to Chapter 500, Florida Statutes (F.S.), and Rule 5K-4, Florida Administrative Code (F.A.C.), juice processors are subject to the requirements in Title 21, Part 120, Code of Federal Regulations (CFR) and the requirements in 21 CFR 117 subparts A, B and F (Training Records).

Juice processors are exempt from the requirements of 21 CFR 117 Subpart C (Preventive Controls) and Subpart G (Supply-Chain Program).

View Guidance for Industry: Juice HACCP and the FDA Food Safety Modernization Act (FSMA).

What Type of Training Is Needed?

At a minimum, standardized training or equivalent job experience is required to perform HACCP plan development, re-assessment and modification. Additionally, record review of critical control point monitoring, corrective actions, and process control instrument calibration must be conducted by a trained or otherwise qualified individual (21 CFR 120.13). Additionally, 21 CFR 117.4 requires training appropriate to an individual's assigned duties and training in the principles of food hygiene and food safety.

To meet the standardized training requirement, the Juice HAACP Alliance training course must be successfully completed; other courses may be acceptable. More information on the standardized training can be obtained by doing a web search for Juice HACCP Alliance.

Steps to Complete Before Starting a Business Processing Juice

1. Receive a training certificate in HACCP principles for juice processing or be able to demonstrate an equivalent knowledge.
2. Find a commercial processing facility that meets the Food Establishment Minimum Construction Standards [ 273.9 kB ] .
3. Register as a food facility with the U.S. Food and Drug Administration (FDA).
4. Conduct a hazard analysis on each juice product that you process.
5. Prepare a written HACCP plan for each juice product in which you identified a hazard.
6. Prepare to document monitoring the eight key areas of sanitation that apply to your operation.
7. Submit a Wholesale/Manufactured Food Establishment Permit to the Florida Department of Agriculture and Consumer Services (FDACS).

Overview of HACCP

Hazard Analysis

Every processor must conduct a written hazard analysis to determine whether there are food safety hazards that are reasonably likely to occur for each kind of juice product processed by that processor and to identify the preventive measures that the processor can apply to control those hazards.

The Juice Hazard Analysis Critical Control Point Hazards and Controls Guidance, First Edition can assist a processor in identifying hazards.

HACCP Plan

Every processor must have a written HACCP plan whenever a hazard analysis reveals one or more food safety hazards that are reasonably likely to occur. A HACCP plan must be specific to:

• Each location where juice products are processed; and
• Each kind of juice product processed by the processor. The plan may group kinds of juice products together, or kinds of production methods together, if the food safety hazards, critical control points, critical limits and procedures are identical for all juice products within the group.

HACCP Plan Contents

The HACCP plan must at a minimum:

• List the food safety hazards that are reasonable likely to occur;
• List the critical control points for each identified food safety hazard;
• List the critical limits that must be met at each of the critical control points;
• List the procedures and frequency that will be used to monitor each critical control point (What, How, Frequency and Who);
• List the corrective actions to be followed in response to deviations from critical limits;
• List the verification procedures and frequency that the processor will use; 
• Provide for a recordkeeping system that documents the monitoring of the critical control points;
• Include the business name and address; and 
• Include signature and date.

Required Records

All records must meet the general requirements listed under 21 CFR 120.12.

In addition to the written hazard analysis and HACCP plan, the following records are required:

• Monitoring records for each identified critical control point;
• Corrective action records in response to a deviation from a critical limit;
• Sanitation control records; and
• Verification records:
  • Calibration of process monitoring instruments and
  • Performance of any periodic end-product or in-process testing.

Sanitation Control Procedures

Sanitation control procedures are necessary for the effective implementation of HACCP. The regulation does not require written sanitation control procedures. However, each processor shall monitor in records the conditions and practices during processing with sufficient frequency to ensure conformance with the regulation.

Monitoring must be conducted for the following eight key areas of sanitation that apply to your operation:

• Safety of water;
• Condition and cleanliness of food contact services;
• Prevention of cross-contamination from insanitary objects to food, food packaging material and other food contact surfaces;
• Maintenance of hand washing and sanitizing facilities and toilet facilities;
• Protection of food, food packaging material and other food contact surfaces from adulteration;
• Proper labeling, storage and use of toxic compounds;
• Control of employee health conditions; and
• Exclusion of pests.

What Should You Expect During a Juice HACCP Inspection?

The inspector will observe processing activities to identify any potential hazards and evaluate the controls that you have implemented. The Juice HACCP Training Curriculum [ Adobe PDF Document ] is a resource the inspector uses to assess these hazards and controls. Your facility and equipment will also be thoroughly inspected to assess Sanitation Control Procedures and Current Good Manufacturing Practices. A comprehensive review of the required records is necessary to determine compliance with the regulations and verify the effectiveness of your HACCP system. At the conclusion of the inspection, an inspection report will be issued and an opportunity for questions and clarification provided.