Juice HACCP Plan Guidelines

Need regulatory information for your juice food safety plan or HACCP plan? This page can help.

Juice HACCP Plan
Guidelines - &nbspIntroduction&nbsp

Fruit and vegetable juices currently fall under the regulatory rules of local State Health Departments and the United States Food & Drug Administration’s Juice Hazards Analysis and Critical Control Point (HACCP) program. This plan guidance page will walk through the basics of developing a HACCP plan in order to achieve compliance with both State and Federal entities to facilitate safe and sanitary processing.

Types of companies that would use this plan would be:

Plan Examples in the Food Ready.AI Database for reference:

Why HACCP /
&nbsp Food Safety Plan?&nbsp

The HACCP plan is not a stand alone program, but rather part of a larger food safety system. The foundation programs that are part of the food safety system are frequently termed prerequisite programs. The term was coined to indicate that they should be in place before HAACP based systems are implemented in order to effectively manage risk from foodborne hazards. The Current Good Manufacturing Practice (GMP) regulations address requirements for many prerequisite programs. The regulation (117 Subpart B) that outlines the conditions and practices the regulated food industry must follow for processing safe food under sanitary conditions, including personnel, plant and grounds, sanitary operations, sanitary facilities and controls, equipment and utensils, processes and controls, warehousing and distribution, and defect action levels considerations. Elements of GMPs that are not covered in the HACCP plan are still required by regulations.

We Can Help You Develop Your Food Safety Documentation

&nbspProcess Flow&nbsp

The process flow of a HACCP plan is the center of a food product’s food safety story. It tells how a company makes its products and what hazards and controls are associated with each step. Here’s an example process flow for pasteurized apple juice:

Suggested
&nbspLogs and Records&nbsp

Monitoring records and logs must include the actual values or observation that document the actual implementation of a Food Safety Plan . For example, if a temperature is being measured, the actual temperature must be recorded rather than a check mark indicating that the temperature complied with the critical limit. To comply with regulations, information must be recorded at the time it is observed.

Here are suggested record and log types to use:

Customer Complaints
Corrective Action Forms
Employee Training
Food Safety Quarterly Audit
Food Safety Checklist
Raw Materials/Receiving Log
Worker Illness Log
Freezer Log
Thawing Log
Refrigerator Log
Assembly Log
Shipping Temperature Log

Suggested &nbspSupply Chain&nbsp
Documents

The safety of your product depends on much more than just what you control within your own facility. Use of an ingredient that has a history of association with a specific hazard may require a supply chain program as a control within your food safety program. Companies may have extensive supplier programs that encompass much more than food safety elements to manage their supplier expectations and performance.

Here is a list of suggested documents to obtain from your supply chain:

Food Safety HACCP or Preventive Controls Plan for each product
Food Defense/Business Continuity Plan
Validation of each product and/or process and Ready-To-Eat statements (if applicable)
Certificates of Analysis (COA)
Third Party Audit Certificate, Report & Corrective Actions
Product Specification
Allergen Grid / Statement
SDS / MSDS Statement
Country of Origin

Potential Hazards

&nbspBiological&nbsp

Potential pathogens may be in the fruits, vegetables, and equipment
Low pH
Juice stored above 40 degrees Fahrenheit.

&nbspChemical&nbsp

Undeclared allergens

&nbspPhysical&nbsp

Foreign material contamination from outside sources.

Suggested Standard
Operating Procedures (SOPs)

SOPs are related to both GMPs and Controls of Hazards in the Food Safety Plan. SOPs define the specific steps of how GMPs and Controls of Hazards mitigate food safety hazards and define a repeatable process.

pH Calibration Meters
pH Testing
Using and Calibrating Thermometers
Transporting Food to Remote Sites
Cooling Potentially Hazardous Foods
Cleaning and Sanitizing Food Contact Surfaces
Storing and Using Poisonous or Toxic Chemicals
Preventing Cross-Contamination During Storage and Preparation
Receiving Deliveries
Cleaning Building and Facility
Allergen Control Program
Washing Hands – To prevent foodborne illness by contaminated hands
Employee Illness Program

Additional Components for
Compliance (Recommended)

The following associated food safety components are recommended to achieve compliance with State and Federal rules and regulations.

Recall Plan

According to the Food Safety Modernization Act, Preventive Controls for Human Food regulation requires the development of a written Recall Plan when a hazard analysis identifies a hazard requiring a preventive control. Recalls are actions taken by an establishment to remove an adulterated, misbranded or violative product from the market. In other words, a product for which FDA or a state could take legal action against the company would be subject to recall.

Verification

Verification is an important component of supply chain, sanitation, allergen and critical controls. It confirms that the HACCP Plan is operating as intended. Validation confirms the effectiveness of the HACCP Plan in controlling food safety hazards. The purpose of verification is to provide a level of confidence that the HACCP Plan is 1) based on solid scientific principles that are adequate to control the hazards associated with the product and process, and 2) that the plan is being followed correctly every day of operation.

Speak with our
Expert Consultants

Get a Free Consultation With Our Food Safety
and Quality Experts Today!

Juice HACCP Plan Guidelines