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UC Food Safety
University of California
UC Food Safety

Fruit and Vegetable Juices

Juice HACCP

With the exception of juices prepared and sold at a retail outlet, all juices must be processed using a hazard analysis and critical control points plan (HACCP). For further general information on HACCP see the HACCP section of this web site.

Code of Federal Regulations Title 21 Part 120
Information pertaining to Juice HACCP regulations can be found here.

Particularly helpful are the question and answer guides and the Hazard and Control Guide:

Juice HACCP Regulation Q&A

Juice HACCP Hazards and Controls Guidance

Safer Processing of Juice Video

The California Department of Public Health, Food and Drug Branch developed this video in cooperation with the U.S. Food and Drug Administration, Centers for Disease Control & Prevention, University researchers, and Industry representatives to assist the industry in producing a safer product.

Safer Processing of Juice Video - 2 hours 26 min. total.

Module 1 – Introduction to Food Safety; Juice Products as a Special Case - 3:55 min.
Module 2 – Regulations, Requirements, and Guidance - 27:44 min.
Module 3 – Personnel Practices - 12:17 min.
Module 4 – Cleaning and Sanitizing - 13:27 min.
Module 5 – Agricultural Practices and Raw Materials - 18:44
Module 6 - Processing, Design and Packaging - 21:18
Module 7 - Performance Standards and Intervention - 48:35 min.

Module 1 – Introduction to Food Safety; Juice Products as a Special Case
<img src="http://ucce.ucdavis.edu/media/sb3#fileinfo.filenum#.png" alt="Image from Flash Video" />
Module 1 – Introduction to Food Safety; Juice Products as a Special Case
Module 2 – Regulations, Requirements, and Guidance
<img src="http://ucce.ucdavis.edu/media/sb3#fileinfo.filenum#.png" alt="Image from Flash Video" />
Module 2 – Regulations, Requirements, and Guidance
Module 3 – Personnel Practices
<img src="http://ucce.ucdavis.edu/media/sb3#fileinfo.filenum#.png" alt="Image from Flash Video" />
Module 3 – Personnel Practices
Module 4 – Cleaning and Sanitizing
<img src="http://ucce.ucdavis.edu/media/sb3#fileinfo.filenum#.png" alt="Image from Flash Video" />
Module 4 – Cleaning and Sanitizing
Module 5 – Agricultural Practices and Raw Materials
<img src="http://ucce.ucdavis.edu/media/sb3#fileinfo.filenum#.png" alt="Image from Flash Video" />
Module 5 – Agricultural Practices and Raw Materials
Module 6 - Processing, Design and Packaging
<img src="http://ucce.ucdavis.edu/media/sb3#fileinfo.filenum#.png" alt="Image from Flash Video" />
Module 6 - Processing, Design and Packaging
Module 7 - Performance Standards and Intervention
<img src="http://ucce.ucdavis.edu/media/sb3#fileinfo.filenum#.png" alt="Image from Flash Video" />
Module 7 - Performance Standards and Intervention

Site Creation date 6/1/2009
Webmaster for site:  Zann Gates

Webmaster Email: zgates@ucdavis.edu