Provides HACCP resources for juice and fresh produce. This includes generic HACCP plans and models, checklists, guidelines, toolkits, workshop powerpoint presentations, and more.
Juice and Produce HACCP
Spotlights
Juice HACCPDHHS. Food and Drug Administration.
Provides links to regulation, implementation, training and education, and background information regarding juice HACCP.
Juice: Guidance for IndustryDHHS. Food and Drug Administration.
Contains guidance documents related to HACCP regulations and compliance.
FDA Recommended Pasteurization Time/TemperaturesPenn State University College of Agricultural Sciences.
Outlines the thermal processes to achieve a 5-log reduction of Cryptosporidium parvum oocytes for apple juice.
Specialized Training: Juice HACCP TrainingIllinois Institute of Technology.
List of resources pertaining to juice HACCP such as generic HACCP plans for orange juice and carrot juice, FDA regulatory information and FDA compliance guidelines.
A Model HACCP Plan for Small-Scale, Fresh-Squeezed (Not Pasteurized) Citrus Juice OperationsUniversity of Florida Cooperative Extension Service.
Comprehensive walk through of the development of a HACCP plan for a fresh-squeezed (not-pasteurized) citrus juice operation. Includes log sheet templates and references.
Promoting the Safety of Northwest Fresh and Processed BerriesOregon State University Extension Service.
Publication that thoroughly introduces the sources and vectors of contamination and technologies used for achieving a 5-log reduction in targeted pathogens associated with juice processing. Includes a juice HACCP flow diagram.