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.
• Guidance for Industry: Juice HACCP and the FDA Food Safety Modernization Act (FDA, updated December 2021) 

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

Juice HACCP Training Programs

• Cornell University Juice HACCP Course (Scroll down on page - under "Fruit, Vegetable & Juice Processing and Safety")

Juice Outbreaks

• Outbreaks of Foodborne Disease Associated with Fruit and Vegetable Juices, 1922–2019 (M.D Krug et. al., University of Florida Extension) (PDF 1.4 MB)

Other Resources

• Guidance for Processing Fresh Juices in Retail Operations. Keith R. Schneider, W. Steve Otwell, Victor Garrido, and Ray Mobley, 2004. (University of Florida Extension - can view and download PDF, 2 MB.) 
• Guidelines for Safe Juicing Bottling Operations (Maricopa County, Arizona Environmental Health Division) (PDF 796 KB)
• Thermal inactivation of stationary-phase and acid-adapted Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in fruit juices.  Mazzotta A.S., 2001. J. Food Prot. 64(3):315-20.  DOI: 10.4315/0362-028x-64.3.315. 
• Thermal inactivation responses of acid adapted and non-adapted stationary phase Shiga toxin-producing Escherichia coli (STEC), Salmonella spp. and Listeria monocytogenes in orange juice. Topalcengiz, Z., and M. D. Danyluk. 2016. Food Control 72:73-82 DOI:10.1016/j.foodcont.2016.07.014

Safer Processing of Juice Video 

The California Department of Public Health, Food and Drug Branch developed these videos 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.  (from YouTube, PublicResource.org)

• Safer Juice Part 1 - Introduction to Food Safety - 3:54 min
• Safer Juice Part 2 - Regulations, Requirements, and Guidance - 27:44 min
• Safer Juice Part 3 - Personnel Practices - 12:17 min
• Safer Juice Part 4 - Cleaning and Sanitizing - 13:27 min
• Safer Juice Part 5 - Agricultural Practices and Raw Materials - 18:44 min
• Safer Juice Part 6 - Processing Design and Packaging - 21:18 min
• Safer Juice Part 7 Performance Standards and Intervention - 48:35 min
• Safer Juice Part 8 Wrap-Up - 3:32 min