Because these types of products are juice with added ingredients, and not beverages that contain juice as an ingredient (e.g., a flavored bottled water or a dairy-based beverage with juice), these products are subject to the HACCP regulation. This is illustrated in Column 6 of the Hazard Analysis examples in section VII. The juice must be at this temperature for accuracy. Indicator reading at the start of the process, Air space readings at start and end of the holding time. Even though the water in the top pot generates heat, the intensity is much lower than that of a standard burner. It just takes around 15 seconds for it to reach this temperature. To avoid recontamination, be careful to dump it into a clean container. Additional information on juice HACCP is available at www.cfsan.fda.gov under "Program Areas" and "HACCP." For example, recently published research(11) indicates that different apple varieties, e.g., Red Rome, Granny Smith, and Red Delicious, may differ in how patulin levels in their juices are affected by factors such as whether fallen fruit is used or whether apples are culled prior to juice production. B above). For this example, we assumed that patulin was a hazard that was reasonably likely to occur if fallen fruit was used to make the juice or if the apples were not culled or trimmed after storage to remove rotten, moldy, damaged, or bruised fruit. You should now be able to: Viscous products, or products with more than 10% fat or added sweetener (e.g., cream, yogurt). Locally grown fresh apples are received directly from farms. These include Good Agricultural Practices (GAPs) and Current Good Manufacturing Practices. Room 1-23 If you dont have enough room, then you should probably just buy another bottle. Using this Orange juice pasteurization process can kill various growth-type pathogens in the juice, the sterilization efficiency can reach 97.3%~99.9%, and the fresh color and fresh taste of the juice can be maintained. This guidance is also intended to serve as a tool for federal and state regulatory officials in the evaluation of HACCP plans for juice products. Begin with a clean pot big enough to contain the juice, but with enough space at the top for bubbles to form. 15 In practice, this processor should establish visual criteria for what constitutes a damaged apple that should be culled. 5.2 Validated Pasteurization Treatments for Juice. This study aimed to assess the feasibility of high hydrostatic pressure (HHP) treatment to obtain high quality juice, and prepared functional apple juice using fermentation technology. However, because FDA has recently established an action level for patulin, a mycotoxin, which can occur in apple juice, we have included information on control strategies for patulin. 3.1 Potential Hazards "Reasonably Likely to Occur". Juice is extracted using a process that limits juice/peel contact. For example, you may retain a qualified consultant to carry out the hazard analysis and use a trained plant employee to carry out the periodic review of HACCP records. Processing steps other than those cited as critical control points are also important to ensuring a safe juice. A monitoring procedure would be to inspect apples at the sorting step to ensure that the apples are free of rot, mold, bruising, and other damage. Pasteurizing apple juice can extend the lifespan of the juice and prevent the growth of harmful microorganisms like listeria. 6 In the January 22, and January 25, 2002 letters, FDA described high degree Brix juice concentrate as a concentrate that is diluted and repackaged as either frozen juice concentrate for consumer use or as institutional concentrate, and also stated that high degree Brix juice concentrates that are diluted to single strength and repackaged are not covered under the FDA policy stated therein. These small amounts generally do not pose any potential harm. Minimum of 200ppm of available chlorine, 2. Fruit continues on to a wet scrubber where it is brushed and sprayed with treated water. The corrective action procedure would be to reject any shipment of fruit from a supplier not accompanied by a guarantee, or any shipment that does not meet the inspectional criterion, e.g., shows evidence of containing fallen fruit. Note that the air space thermometer is the smaller thermometer in the image shown. 1.13 Pathogen Hazard Identification/Evaluation for Acidic Shelf Stable Juices. Nowadays, large milk and juice manufactures usually adopt UHT technologyto heat up the liquid to high temperature and keep for very short time. A CCP may be established at the step where oranges are received at the processing facility at which time the shipment can be checked to ensure that it originated from a supplier who has provided a guarantee that only tree-picked oranges were supplied in the shipment. C for availability) and an inspection guide entitled "Guide to Inspections of Firms Producing Products Susceptible to Contamination with Allergenic Ingredients" (available at https://www.fda.gov/inspections-compliance-enforcement-and-criminal-investigations/compliance-manuals/manual-compliance-policy-guides). Contact time ___ seconds (processor should include appropriate entry in HACCP plan), (processor should include appropriate entry in HACCP plan), 3.0 Example HACCP Plan for Not-from-concentrate Pasteurized Orange Juice. [] Expert Interview. If unable to submit comments online, please mail written comments to: Dockets Management We use cookies to make wikiHow great. We have also included information about appropriate controls to prevent cross contamination of juice by other foods, e.g., milk, that may cause allergic reactions in sensitive individuals when these other foods are produced on the same processing equipment. Sweden. Process Authority means an expert in the processes for controlling pathogenic microorganisms in food, and as such, is qualified by training and experience to evaluate all of the aspects of your pathogen control measures, e.g., process time, temperature, type of equipment, etc., and determine that your control measures, if properly implemented, will control pathogens effectively. ", ensure that all juice offered for import into the U.S. has been processed in compliance with the juice HACCP regulation, or, import juice from a country that has an appropriate memorandum of understanding (MOU) with the U.S. that covers juice and documents the equivalency or compliance of the inspection system of the foreign country with the U.S. system, accurately reflects the relationship between the signing parties, and is functioning and enforceable in its entirety (At this time, no such MOU has been established with any country concerning juice. ! (2018) pasteurized fresh apple juice (pH = 3.97 0.02 and Total Soluble Solids = 12.1 0.1 Brix) in the continuous flow microwave system ( Fig. Office of Plant and Dairy Foods Incoming juice (unpasteurized) from tankers is pumped to a jacketed storage tank. This means that there are no living organisms in the juice at all. Before sharing sensitive information, make sure you're on a federal government site. C - In U.S. produce, unapproved pesticide residues occur infrequently and public health impact is typically not severe, Pathogens in raw fruit have been known to cause illness, Cull visually damaged fruit, e.g., punctures, splitting, cuts, rot, mold in peel. included strawberry juice [12], orange juice [13], apple juice [14], etc. Using this Orange juice pasteurization process can kill various growth-type pathogens in the juice, the sterilization efficiency can reach 97.3%~99.9%, and the fresh color and fresh taste of the juice can be maintained. The likelihood of 2 positives occurring by chance in 17 consecutive tests, or 3 times in 52 tests, when citrus juice is appropriately treated is about 7 in 1000 (p=0.007). In 1993, FDA established an emergency action level of 80 ppb and above for lead in juice packed in lead soldered cans. Applying a 5-log treatment to juice that may contain such levels of pathogens achieves a tolerable level of risk by ensuring that the process is adequate to destroy microorganisms of public health significance or to prevent their growth. Calibrate screen to ensure metal pieces 7 mm or greater do not pass screen, semi-annually. As soon as the liquid begins to simmer, take a look at the temperature. Stop line, adjust sanitizer strength to achieve critical limit, 1.0 Minimum Requirement of 5-Log Pathogen Reduction. From the slotted hopper, the fruit goes to a flume tank containing sanitizer treated water. The pertinent microorganism for apple juice is discussed further in section V. C. 5.0. 4.0 Example Hazard Analysis for Not-from-Concentrate Pasteurized Orange Juice. Were the heating requirements met and continuously monitored during pasteurization? FDA is not likely to question whether a product processed in such a manner is a "thermal concentrate" and thus, qualifies for the exemption from a process control to achieve the 5-log performance standard for pathogen reduction. Shelf stable juices made using a single thermal processing step and juice concentrates made using a thermal concentration process that includes all of the ingredients are exempt from the requirement to include control measures in your HACCP plan to achieve the 5-log pathogen reduction, but a copy of the thermal process must be included in your hazard analysis. Examples of potential hazards that may be controlled under your SSOP program include substances used on juice processing equipment, such as lubricants and sanitizing chemicals, or substances applied to juice packaging materials under the provisions of a food additive regulation, such as hydrogen peroxide that is used to sterilize packaging materials on aseptic packaging lines for juice. For instance, for a pasteurized apple juice process that includes controls for pathogens and for the mycotoxin patulin: Similarly, for a fresh orange juice process, for the control of pathogens: Under 21 CFR 120.8(a), you are required to implement HACCP control measures if you determine in your hazard analysis that a food hazard is reasonably likely to occur in your juice product. If produce used to make your juice is to be purchased from a source, e.g., a country, a geographic region, or a local region, that is known or suspected to have lead contamination problems with produce, you should consider in your hazard analysis whether lead is a hazard that is reasonably likely to occur. In this article, we will look at what pasteurization is, its benefits, and how pasteurizing apple juice is done. Rockville, MD 20852. The pasteurized product then leaves the vat via the outlet valve. Locally grown tree-picked oranges of various varieties are received either directly from the field or from local cold storage facilities. The juice was then pasteurized at three different heat treat-ment levels and aseptically packed in 250 ml portion packs (Tetra Brik Aseptic). CCPs might be identified as the glass receiving and storage steps and the mechanical conveying, filling and capping steps. Destruction of spores of the non-proteolytic strains requires a less severe heat treatment, but these spores can germinate and produce toxin even under refrigerated storage conditions). If you do this, we recommend that you obtain assurance, e.g., a letter from the juice processor receiving the untreated juice, that the juice will be given the required 5-log treatment at the second location, and you should cite this assurance in your hazard analysis as the justification for not carrying out the 5-log reduction in your facility. Section 120.7(a)(2) describes such a hazard as "one for which a prudent processor would establish controls because experience, illness data, scientific reports, or other information provide a basis to conclude that there is a reasonable possibility that, in the absence of those controls, the food hazard will occur in the particular type of product being processed.". 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