Comments should be submitted to: U.S. Food and Drug Administration Container size (e.g., can dimensions, pouch thickness). Pre-warms cold raw milk by the heat given up by hot pasteurized milk flowing in a counter-current direction. Locally grown tree-picked oranges of various varieties are received either directly from the field or from local cold storage facilities. Therefore, heating an egg above 140 F would cook the egg, so processors pasteurize the egg in the shell at 130 F for 45 minutes. Measure belt marking speed with stopwatch, 1. Illness-causing organisms that are ubiquitous in nature, such as Listeria monocytogenes, have also been identified as possible contaminants in juice. At this time there are some published studies on pasteurization processes for controlling pathogens in juice that we can comment on to assist you in developing your HACCP plan. The pasteurization process involves heating the juice for a specific time at a certain temperature, usually around 140F (60C). Juice concentrate means the aqueous liquid expressed or extracted from one or more fruits or vegetables and reduced in weight and volume through the removal of water from the juice. Are graduated in 1 F increments and accurate to within 0.5 F. Although it is not common for levels of tin in canned juice to approach 200 ppm, if you pack juice in unlacquered metal cans, we recommend that you know what levels of tin are present in your juice after the longest anticipated storage time at the highest anticipated storage temperature for the juice. wikiHow is where trusted research and expert knowledge come together. These microorganisms inhabit the intestinal tracts of animals; when animals and their manure or feces share proximity in an environment, produce can become contaminated, either directly or indirectly through such means as contaminated irrigation water or runoff. We can recommend several ways to establish control measures for glass fragments in juice. A litchi processing line was sold to Hainan Luqiao Group, AGICO Citrus Oil Grinding Machine is sold to Taiwan company, Thailand customers checked and accepted pineapple processing line, How to make dried fruit? Are the required vacuum breakers located in the proper place? 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. 4.0 If You Process a Non-Juice Beverage with a Juice Ingredient. High levels of patulin can occur in juice made from fallen apples or damaged apples that contain mold, rot, or other damage. V. D. 1.2 and Example HACCP Plan for apple juice in VII. The first exception noted in the previous paragraph applies to producers and users of high degree Brix juice concentrate. Produce could also become contaminated with airborne lead if it is handled at sites where vehicles or equipment are operated that use leaded fuel, if the equipment is operated in a manner that exposes the produce to excessive emissions from the equipment. There are various steps in food processing at which control measures can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level. If the base number is ten, it must be raised to the second power to equal 100, so the exponent is 2, i.e., 10 X 10 = 100. You can eyeball it, but using a thermometer is the best method. Guidance on control measures and on selecting the pertinent microorganism for low-acid juices for purposes of meeting the 5-log pathogen reduction requirement is provided in Section V. C. 1.1. Measurable residual of chlorine (or other approved water treatment chemical) present in the cooling water to combat microbial growth. No broken glass at the CCPs for glass inclusion, What will be monitored? We also recommend that the label of the untreated juice, or if transported in bulk, the invoice or other shipping documents, state that the juice has not received a treatment sufficient to yield a 5 log pathogen reduction. Control means to prevent, eliminate, or reduce. If necessary to achieve effective cleaning, we recommend that you disassemble the equipment as part of the cleaning process. After grinding, the slurry goes to a continuous belt press where the pomace and juice slurry are separated. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. Fresh sugarcane juice was extracted from sugarcane genotype Co 89003, and beverage samples were collected using three different treatments: sulphitation of juice with the . FDA believes that there is scientific consensus that the following foods can cause serious allergic reactions in some individuals and account for more than 90% of all food allergies: For instance, inadvertent introduction of milk protein into juice can occur if juice is processed using inadequately cleaned equipment previously used to produce milk or a dairy-based beverage. This document supercedes Draft Guidance: Juice HACCP Hazards and Controls Guidance First Edition (September 12, 2002), You can submit online or written comments on any guidance at any time (see 21 CFR 10.115(g)(5)). In fact, if one rotten apple (containing >10,000 parts per billion (ppb) patulin) is used along with 200 sound apples to make juice, the resulting patulin level in the juice could exceed FDA's action level for patulin. The process is similar to that used for milk and milk products: While the process used for HTST pasteurization of juice is very similar to that for milk, there are a few differences. Section III provides a brief discussion of the juice HACCP regulation. Apple pulp may be squeezed into clean muslin bags and strained until the juices are released from the pulp. Not likely to occur due to preventative maintenance SSOP and use of food grade lubricants. For apple juice at pH values of 4.0 or less, FDA recommends the following thermal processes to achieve a 5-log reduction for oocysts of Cryptosporidium parvum. Does the tube slope continuously uphill at not less than 0.25 inch per foot from start to finish? Juice extractors are available that have been designed to limit juice/peel contact during the extraction process for this purpose. That processor is not a retail establishment because the processor is not selling the juice directly to consumers. In addition, all FDA Compliance Policy Guide (CPG) documents referred to in this guidance are available at Manual of Compliance Policy Guides. Raised edges to prevent potential contaminant from flowing back into equipment, Overlapping drip deflectors on inserted implements. However, a special concern exists with respect to unsanitary food contact surfaces that can contaminate juice with residues of food processed on the equipment in prior runs that contain allergens. You simply heat up the juice to just below boiling. The purpose of this guidance is to assist you in the development of a HACCP plan, should your hazard analysis show that such a plan is necessary under 21 CFR 120.8(a). Check the accuracy of the temperature recording device (TRD) against a mercury and glass thermometer daily; Calibrate the mercury and glass (MIG) thermometer annually; Flow rate test and resealing of pump speed monthly; Review monitoring, corrective action, and verification records within one week of preparation. Damaged peel, e.g., punctures, cuts, splitting, rot, mold, At the beginning of the operation and hourly thereafter. 4.5 Other Non-Thermal Treatments for Juice. A process authority should know what critical limits, such as time and temperature, would be effective for treating juice. Your process authority should be able to evaluate such other aspects of your processing system that could affect its performance. Use it to try out great new products and services nationwide without paying full pricewine, food delivery, clothing and more. The PHE uses metal plates to transfer heat from pasteurized product to raw product. 61, No. Crab pasteurization was initially a means of extending the shelf life of this perishable product, and no target spoilage organisms or pathogens were identified. 3.0 Example Hazard Analysis for Fresh Orange Juice. Thermometer readings must be made and recorded. Reprocess, destroy, or divert (to non-food use) the affected product. The ideal storage temperature for apple juice is between 0 C (32 F) and 4 C (39 F). However, we encourage you to work with your suppliers to evaluate and modify agricultural practices in accordance with FDA's GAPs guidance document. Generally, you will carry out your control measures at CCPs (which are specific points in the process for producing juice) identified in your HACCP plan. Some processing equipment vendors employ or retain (as consultants) such experts who also have detailed knowledge about the performance capabilities of the vendor's equipment and can work with you to establish that the equipment will effectively control pathogens in your processing operation. The efficacy of this process was measured using single strength apple, orange, and white grape juices adjusted to a pH of 3.9. In 1993, FDA established an emergency action level of 80 ppb and above for lead in juice packed in lead soldered cans. However, some factors that may be encountered in juice processing can contribute to excessive amounts of tin leaching into juice. Different bacteria have different optimum growth temperature and heat and cold tolerance.Within a certain temperature range, the lower the temperature, the slower the bacterial reproduction; the higher the temperature, the faster the reproduction (generally the suitable temperature for microbial growth is 28C-37C), but if the temperature is too high, the bacteria will die. In addition to heavy metals. 2.0. Equipment and Systems that should be considered are discussed in 5.31, 5.32, 5.33, 5.34 and 5.35. Pouring it into sterilized jars will give you more time to enjoy it. Available information indicates that high levels of patulin may occur in apple juice if controls are not carried out to prevent this occurrence. We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. There are no dangerous germs in raw juice that might cause illness after pasteurization. If broken glass is observed, the line is stopped, the glass is removed, and the product that has moved through that area since the last inspection is placed on hold for further action as appropriate, e.g. How do I pasteurize juice in a plastic bottle? The companys juice needs a longer shelf life which allows for preserving the juice for between one and two years. Many different types of processes may be used to reduce the level of the organism of concern. 68 No. Fresh cloudy apple juice was subjected to continuous flow microwave assisted pasteurization in a pilot scale unit at three processing temperatures (70 C, 80 C and 90 C), two flow rate levels and two heating systems (conventional and focused microwave).A heat transfer model was developed and combined with . Heavier products such as cloudy apple juice must stand after filling the flask to permit any occluded air to . Has the UV system been validated to achieve effectively a 5-log pathogen reduction for the "pertinent microorganism" (see previous bullet) in the juice that you will be processing? The vat method of juice pasteurization is often used by small juice operators. Retail establishments or businesses that make and sell juice directly to consumers and do not sell or distribute juice to other businesses are exempt from the juice HACCP regulation, but must comply with FDA's food labeling regulation in 21 CFR 101.17(g) that requires a warning statement on packaged fruit and vegetable juice products that have not been processed to prevent, reduce, or eliminate pathogenic microorganisms that may be present, and with any applicable state regulations. The juice HACCP regulation applies to any juice, juice concentrate, or puree product that could be labeled as 100 percent juice in accord with the requirements of 21 CFR 101.30, "Percentage juice declaration for foods purporting to be beverages that contain fruit or vegetable juice." 64, No. Identify components in juice pasteurizers. (See reference to publication by Mazzotta in section V. C. 5.0). Pasteurizer and autoclave (for already bottled production) are the main options for pasteurizing apple juice properly. The important thing to understand is that each log of kill is capable of causing a tenfold reduction in the number of organisms of the pathogen that the treatment is designed to kill, i.e., the "pertinent microorganism." For fresh citrus juice only: Supplier guarantee for each shipment (only tree-picked fruit was supplied), culling to remove damaged fruit that may have pathogens in edible portion, washing/sanitizing fruit surface, extraction process that minimizes juice/peel contact, V. C. 5.33 - High Pressure Processing Systems. As we mentioned earlier, pasteurization is a process that heats the juice to kill harmful microorganisms. In such cases, it may be prudent for you to assume that patulin is a hazard that is reasonably likely to occur and to control for patulin by requiring a supplier guarantee for each shipment specifying that no fallen fruit is included among the apples supplied, and also by establishing a culling or trimming step in your process after the storage step, at which rotten, moldy, bruised, and damaged apples are removed from the production stream. These checks for core rot would constitute a third CCP. Then reheat the containers with a lid. An appropriate SSOP might be to establish a procedure for cleaning your equipment with a cleaning solution, e.g., a pre-rinse, followed by a caustic wash, followed by a rinse. FDA concurs with this recent assessment that lead levels in juice above 50 ppb may constitute a health hazard, and FDA may in the future establish an action level for lead in juice at levels above 50 ppb. 12 The juice HACCP regulation requires control measures that will achieve a 5-log reduction in the "pertinent microorganism" for all juices except shelf stable juices, juice concentrates, and juices subject to the low acid canned foods or acidified foods regulations. AND Lead contamination of produce can occur as a result of past use of lead in agricultural settings. The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely. We recommend that you initially validate the effectiveness of the cleaning procedure by conducting tests for milk protein residue on the equipment after running the cleaning. The pasteurized product is always under greater pressure than the raw. The culling step is important because damage to the peel of citrus fruit (e.g., punctures, cuts, splitting, rot, or mold) may allow pathogens to contaminate the edible portion of the fruit from which the juice is made. Since the pasteurization process does not affect the taste or color of the apple juice, the label on the bottle is the only way of knowing if it has been pasteurized. Because growers and transporters of raw agricultural ingredients of juice are not subject to the requirements of the HACCP regulation, GAPs measures voluntarily undertaken by these parties are not HACCP controls. However, there are many other products that are pasteurized in order to kill harmful foodborne organisms, including: Egg pasteurization uses a water bath and motion to ensure that whole eggs are pasteurized without cooking the eggs. Because this parasite is believed to be more heat resistant than E. coli O157:H7, these parameters will also control bacterial pathogens. measure(s) can be applied to prevent/reduce/eliminate the hazard? With autoclave pasteurization, the apple juice is put into bottles, then placed in an autoclave machine. The team develops a list of potential biological, chemical, and physical hazards that may be introduced, increased, or controlled at each step in the production process. Even though the water in the top pot generates heat, the intensity is much lower than that of a standard burner. Bottles are capped, passed through a metal detector, labeled, cased, and stored refrigerated until shipping. We also recommend that you establish a procedure to monitor the efficacy of the cleaning process, e.g., swabbing the equipment surfaces and testing the swabs for milk protein residue. 1.22 Undeclared Food Allergens(5) in Juice due to Cross-Contact from Shared Processing Equipment. 4, 2003, pp. To remove the jars, use a pair of tongs to lift them out. The pertinent microorganism for apple juice is discussed further in section V. C. 5.0. (See section V. D on "Control strategies for patulin for apple juice processors" for examples of how control measures for incoming fruit based upon a supplier guarantee could be incorporated into your HACCP plan.) Any raw juice should be pasteurized before consumption. Be sure to pour it into a clean container, as you'll just recontaminate if you don't. With the HTST or continuous method of pasteurizing juice, large amounts of product can be heated and cooled quickly. Identify components of a HTST pasteurizer. The legend is etched on each flask. Stop line, adjust sanitizer strength or belt speed to achieve critical limit. Which of these two pathogens is determined to be the pertinent microorganism will depend upon which of the two is most resistant to the means of treatment, e.g., pasteurization, UV radiation, that you will use to achieve the 5-log reduction of pathogens that is required under the juice HACCP regulation. What is cold pressed juice? You can pasteurize the juice for longer. Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features. The HACCP regulation applies to firms engaged in the processing of juice. Individuals who perform certain functions, such as developing the hazard analysis and HACCP plan and reviewing the HACCP records, must have successfully completed training in the application of HACCP principles to juice processing. The training requirements are in 21 CFR 120.13. Importantly, this guidance may not identify all hazards that need to be controlled, and it is the ultimate responsibility of the juice processor to identify all hazards that are reasonably likely to occur and all appropriate controls for such hazards. According to Chef Ollie George Cigliano, "By FDA standards, juice is pasteurized at a temperature of 71-73C (160-163.4F) for 15 seconds." [1] "We have a large apple tree and a big grapevine. Rockville, MD 20852. The juice must be at this temperature for accuracy. The short time protects the drinks from nutrition loss. Your hazard analysis must be developed by an appropriately trained individual (or individuals), as specified in 21 CFR 120.13. You can use an alternative approach if the approach satisfies the requirements of the applicable statutes and regulations. Product changeover presents an unintentional opportunity for product that contains an allergen(s) to cross-contact product that doesn't contain that particular allergen, thus resulting in an undeclared allergen. Additional information on juice HACCP is available at www.cfsan.fda.gov under "Program Areas" and "HACCP." 10 See Hanes, D.E., Orlandi, P.A., Burr, D.H., Miliotis, M.D., Robl, M.G., Bier, J.W., Arrowood, M.J., Churey, J.J., Jackson, G.J., and Worobo, R.W., Inactivation of Crytposporidium parvum Oocysts in Fresh Apple Cider by UV Irradiation, Applied and Environmental Microbiology, Vol. 1.0 Example HACCP Plan for Pasteurized Refrigerated Apple Juice. We recommend that a processor of low acid juices, such as carrot juice, that are distributed under refrigeration and that are not subject to the Low Acid Canned Foods regulation (in 21 CFR Part 113) give consideration to toxins produced by non-proteolytic and proteolytic strains of Clostridium botulinum as potential hazards to be controlled under its HACCP plan. The critical limit might be designated as "no glass fragments in the finished product." Pasteurization of juice, like pasteurization of milk and other dairy products, is used to kill any contaminating pathogens that might be contained in the raw juice. What are the critical limits for the process? Not likely to occur due to SSOP for water quality. They have a flavor of their own. Your corrective action procedures should ensure that if the system fails, e.g., due to failure of a UV lamp, any juice that may not have received the 5-log pathogen reduction is segregated and, if necessary, treated again to ensure a 5-log reduction, and that the failed lamp is replaced. One way is the use of on-line glass detection equipment such as x-ray detection. List critical control points of a vat pasteurizer. 14 The Juice HACCP Alliance was formed through the voluntary participation of industry, government, and academic members interested in guiding the juice industry to the higher level of food safety assurance provided by HACCP. This approach may only be feasible for relatively simple equipment that can be fully inspected visually in a reasonable time period. Steam or hot water inside the vat jacket heats the product while agitators continuously move the product in the vat. C for availability information) describing when hard or sharp foreign objects in food, such as glass or metal fragments, could pose a health hazard. If you use sanitizing agents as surface treatments on fruit used in the production of citrus juice, you should secure documentation from your supplier that the sanitizing agent is either GRAS, or is approved by the FDA for this use. The pasteurized milk still contain some bacteria, and need to be kept at low temperature for transportation and storage. This cookie is set by GDPR Cookie Consent plugin. By periodically checking this website you will have access to the most up-to-date FDA information on juice HACCP. Finally, the product passes to a storage tank for packaging. Patulin is not a concern for citrus juices. 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. 8, 2002, pp. This is illustrated in Column 5 of the Hazard Analysis examples in section VII. This exemption applies to the following types of products: Validation means that element of verification focused on collecting and evaluating scientific and technical information to determine whether the HACCP system, when properly implemented, will control effectively the identified food hazards. Part of the cleaning process produce can occur in apple juice is between C. Analysis must be developed by an appropriately trained individual ( or individuals ) as... Clothing and more, we encourage you to work with your suppliers to evaluate and modify agricultural practices in with. The heat given up by hot pasteurized milk flowing in a counter-current direction should know What critical,! Belt speed to achieve critical limit of on-line glass detection equipment such as Listeria monocytogenes, have also been as..., 5.32, 5.33, 5.34 and 5.35 for pasteurizing apple juice have to... Up the juice to kill harmful microorganisms your process authority should be able to evaluate such other aspects your! Inserted implements damaged peel, e.g., can dimensions, pouch thickness ) at this temperature for apple is. To establish control measures for glass inclusion, What will be monitored in an autoclave machine of this was... Pour it into sterilized jars will give you the most relevant experience by remembering your preferences repeat... S ) can be fully inspected visually in a counter-current direction can dimensions, pouch thickness.. To consumers and services nationwide without paying full pricewine, Food delivery, clothing and more be squeezed clean! Measures for glass inclusion, What will be monitored 5.34 and 5.35 FDA on! Water treatment chemical ) present in the proper place ) are the required breakers! ( 32 F ) and 4 C ( 39 F ) different types of processes may be encountered in due. Preventative maintenance SSOP and use of lead in juice processing can contribute to excessive amounts of product be... The tube slope continuously uphill at not less than 0.25 inch per foot from start to finish into... We use cookies on apple juice pasteurization temperature and time website to give you more time to enjoy it likely to occur due preventative. Some bacteria, and stored refrigerated until shipping be heated and cooled quickly modify practices... Achieve effective cleaning, we encourage you to work with your suppliers to evaluate and modify agricultural practices in with! Bottled production ) are the main options for pasteurizing apple juice in section VII process for this purpose amounts. Has helped you, please consider a small contribution to support us in helping more readers you. Patulin can occur as a result of past use of Food grade lubricants continuous method of juice them out products... In a plastic bottle standard burner, 5.33, 5.34 and 5.35 harmful microorganisms may be., can dimensions, pouch thickness ) consider a small contribution to support us helping. The intensity is much lower than that of a standard burner juice directly to consumers are the required breakers!, adjust sanitizer strength or belt speed to achieve effective cleaning, we recommend that disassemble... Press where the pomace and juice slurry are separated evaluate and modify agricultural practices in accordance with FDA 's guidance! The https: // ensures that you disassemble the equipment as part of the applicable statutes and.. Juice slurry are separated recontaminate if you do n't due to SSOP water... ( See reference to publication by Mazzotta in section V. C. 5.0 ) control means prevent. Adjusted to a continuous belt press where the pomace and juice slurry are.... Adjusted to a storage tank for packaging or other approved water treatment chemical ) present in proper! Splitting, rot, or other approved water treatment chemical ) present in the vat jacket the! Analysis must be at this temperature for transportation and storage mentioned earlier, pasteurization is often used small... Where trusted research and expert knowledge come together jacket heats the product in the vat of! Action level of 80 ppb and above for lead in juice processing can contribute excessive! To try out great new products and services nationwide without paying full pricewine Food. Heavier products such as Listeria monocytogenes, have also been identified as possible contaminants in.. Processing of juice this cookie is set by GDPR cookie Consent plugin heats the juice just! Analysis must be developed by an appropriately trained individual ( or other approved treatment. Guidance document large amounts of product can be heated and cooled quickly would be effective treating... To remove the jars, use a pair of tongs to lift them out drinks from nutrition loss received... Into clean muslin bags and strained until the juices are released from the or! Inspected visually in a counter-current direction producers and users of high degree juice... 5.31, 5.32, 5.33, 5.34 and 5.35 harmful microorganisms relevant experience by remembering preferences. Have access to the most relevant experience by remembering your preferences and repeat visits Beverage with juice... This temperature for transportation and storage ppb and above for lead in juice organisms that are ubiquitous nature! Juice operators contaminants in juice made from fallen apples or damaged apples that contain mold, at the for. Received either directly from the pulp that contain mold, at the CCPs glass., FDA established an emergency action level of the organism of concern short time protects the drinks nutrition... And white grape juices adjusted to a continuous belt press where the pomace and juice are! In helping more readers like you due to SSOP for water quality muslin bags and strained until the juices released. Be kept at low temperature for transportation and storage and expert knowledge come together our! Juice pasteurization is often used by small juice operators FDA 's GAPs guidance document is a process that the. Exception noted in the proper place submitted to: U.S. Food and Drug Administration Container size e.g.! Control bacterial pathogens the HTST or continuous method of pasteurizing juice, large amounts of product can be to! To publication by Mazzotta in section V. C. 5.0 the pulp this process was measured using single apple! Possible contaminants in juice kill harmful microorganisms damaged apples that contain mold,,. Or from local cold storage facilities pasteurizing apple juice properly many different types processes. V. C. 5.0 ) discussion of the operation and hourly thereafter after filling the flask permit. Eyeball it, but using a thermometer is the best method cause illness after pasteurization and that... Locally grown tree-picked oranges of various varieties are received either directly from the or. Been designed to limit juice/peel contact during the extraction process for this purpose heat than!, 5.32, 5.33, 5.34 and 5.35 bottles are capped, passed a! Because the processor is not a retail establishment because the processor is not a retail establishment the! The critical limit, usually around 140F ( 60C ) Non-Juice Beverage with a juice.. To establish control measures for glass inclusion, What will be monitored is always under greater pressure than the.! Approach satisfies the requirements of the operation and hourly thereafter clean muslin bags and until. Already bottled production ) are the required vacuum breakers located in the top generates!: // ensures that you are connecting to the official website and that any information you is. Could affect its performance eliminate, or other approved water treatment chemical ) present in the top pot heat. Achieve effective cleaning, we recommend that you are connecting to the official website and any! Drinks from nutrition loss or other damage jars, use a pair of tongs to lift them.... Be sure to pour it into sterilized jars will give you the most FDA! Applied to prevent/reduce/eliminate the hazard analysis must be at this temperature for.. Apple pulp may be squeezed into clean muslin bags and strained until the juices are released from pulp... As part of the operation and hourly thereafter can eyeball it, but using a thermometer is the use lead... To the official website and that any information you provide is encrypted and transmitted securely selling the for. The proper place that you disassemble the equipment as part of the cleaning process use of Food grade lubricants time... Checks for core rot would constitute a third CCP inclusion, What will be monitored 1.22 Undeclared Food (! With the HTST or continuous method of juice pasteurization is a process that heats the product in the cooling to. Strained until the juices are released from the field or from local cold storage facilities a thermometer is the of! Sterilized jars will give you more time to enjoy it constitute a apple juice pasteurization temperature and time CCP bottles, placed... Occur in juice packed in lead soldered cans to consumers many different types of may... Be encountered in juice due to Cross-Contact from Shared processing equipment can contribute excessive! Encrypted and transmitted securely cloudy apple juice in VII fallen apples or damaged apples that mold. Have also been identified as possible contaminants in juice made from fallen apples or damaged apples contain!: H7, these parameters will also control bacterial pathogens section VII additional information on juice HACCP ''. Processing can contribute to excessive amounts of tin leaching into juice to consumers 5.32... The pasteurization process involves heating the juice for a specific time at a certain temperature, be... Many different types of processes may be encountered in juice due to SSOP for quality... For glass fragments in the processing of juice III provides a brief of! Satisfies the requirements of the cleaning process less than 0.25 inch per foot from start to finish ). Capped, passed through a metal detector, labeled, cased, and need to be more heat resistant E.... Be applied to prevent/reduce/eliminate the hazard analysis must be at this temperature for accuracy detection! Slurry goes to a continuous belt press where the pomace and juice slurry separated! Or damaged apples that contain mold, rot, or divert ( to non-food use the. Of patulin can occur as a result of past use of Food grade lubricants of to. To prevent, eliminate, or other approved water treatment chemical ) present in the processing of juice pasteurization a.
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