Fruit and Vegetable Juices


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

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

Juice HACCP Training Programs

Juice Outbreaks

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,