Molded gaskets around the plate edges and ports prevent leakage and intermixing of fluid. Monitoring is performed by the equipment itself. 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. 1 This guidance has been prepared by the Division of Plant Product Safety in the Center for Food Safety and Applied Nutrition (CFSAN) at the U.S. Food and Drug Administration. Not likely to occur due to preventative maintenance SSOP and use of food grade lubricants. We recommend that consideration of potential hazards associated with glass breakage be a part of your hazard analysis if you package your juice in glass. HTST Juice pasteurizer specifications: Tube section for 15-20 seconds flow pasteurization temperature holding time, at min. 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. Enjoy! Without controls, there is no means in the process by which metal fragments from grinding equipment would be removed from the juice. 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). 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. Step 3 -- The third step of the written hazard analysis is to determine, based upon the information gathered in steps 1 and 2, whether each potential hazard will require controls in your HACCP plan pursuant to 21 CFR 120.8(a). Describe the pasteurization method for shellfish. If you identify a chemical hazard that is reasonably likely to occur in your juice, you will need to establish control measures for that hazard in your HACCP plan. In such a situation, it is reasonable for the processor who, for example, purchases concentrate and processes it into single strength apple juice, to conclude in his hazard analysis that patulin is not reasonably likely to occur because it is controlled under the HACCP plan of the concentrate supplier. Save my name, email, and website in this browser for the next time I comment. The excerpts in this example show five critical control points (steps 1, 3, 5, 6, and 8 in the summary table shown in the Hazard Analysis example for this juice) for ensuring that the incoming fruit is properly culled to remove damaged fruit that may contain pathogens in the edible portion of the fruit, that the orange peel is effectively sanitized to achieve a cumulative 5-log pathogen reduction before extracting the juice. We may question the adequacy of a HACCP plan to control hazards that may arise from unsanitary food contact surfaces when the plan does not include rigorous SSOP controls, or where applicable (as discussed in the next paragraph), CCP controls for such hazards. In HTST pasteurization, the temperature used is 76.6-87.7 C for a holding time between 25 and 30 s (Moyer & Aitken, 1980). You will also need to use a cooking thermometer to ensure that the temperature is accurate. Because the entire fruit will be extracted, there is a reasonable chance for the pathogen to be present in the extracted juice if it is present in or on the fruit. 9, pp. The crabmeat may also undergo further heat treatment and be sold as a pasteurized product with an extended shelf life (6-18 months). Set a timer to pasteurize for 20 minutes. In establishing this size, we recommend that you consider that FDA's Health Hazard Evaluation Board has supported regulatory action against product with glass fragments of 0.3" (7 mm) to 1.0" (25 mm) in length. Fill a big saucepan halfway with the juice. Review monitoring corrective action and verification records within one week of preparation. Your control could provide that the equipment would not be used for juice until the prescribed cleaning procedure was carried out, and recorded in the log (See Example SSOP in section VII C). FDA has issued a Compliance Policy Guide (CPG Section 555.425) (see section I. The juice hazard analysis is a process of collecting and evaluating information on hazards associated with juice, to determine which hazards are reasonably likely to occur and, thus, pursuant to 21 CFR 120.8(a) must be addressed in a HACCP plan. This method takes less time but have higher efficiency. Available data indicates that if dropped or damaged apples are used to make juice, high levels of patulin may be reasonably expected to occur in the juice. Juice pasteurization temperature and timeThere are generally two types of pasteurization temperature and time for fruit juice: one is heating to 61.165.6 degrees Celsius for 30 minutes; the other is heating to 71.7 degrees Celsius for at least 15 seconds. 4.0 If You Process a Non-Juice Beverage with a Juice Ingredient. C. Step 4 -- The fourth step in a written hazard analysis is to identify control measures and critical control points for hazards determined in step 3 to be reasonably likely to occur, and to review your current process to identify needed modifications to the process control measures are discussed in section V. This NACMCF CCP decision tree may assist you in determining critical control points for controlling the hazards that were identified in your hazard analysis as reasonably likely to occur. Note that the air space thermometer is the smaller thermometer in the image shown. The information contained in section IV provides guidance for determining which hazards are "reasonably likely to occur" in specific types of juice products under ordinary circumstances. 2.0 Effective Dates--Very Small Businesses, Small Businesses, All Others. Should an MOU be established with any country concerning juice, FDA will publish a notice to this effect in the Federal Register and make the MOU available on its website. Guidance for Industry: Recommendations to Processors of Apple Juice or Cider on the Use of Ozone for Pathogen Reduction Purposes October 2004 Guidance for Industry: Juice HACCP Hazards and. Disconnect from the vat after filling to prevent contamination of product during or after pasteurization. 64, No. This information can be viewed at:https://www.fda.gov/food/hazard-analysis-critical-control-point-haccp/juice-haccp. Continuous processes have been developed using this technology. But some folks wonder whether pasteurization juices contain all kinds of vitamins. Thus, the 5-log performance standard means that you must treat your juice using a process capable of reducing levels of the pertinent pathogen in the juice by at least 100,000-fold (10 X 10 X 10 X 10 X 10 = 100,000). However, when opening a can or box of pasteurized liquid it is advisable to store it in the fridge. Both UV radiation and pulsed light have been approved by FDA for the control of microorganisms, and the regulations specifying the conditions under which they may be safely used are at 21 CFR 179.39 (UV radiation) and 21 CFR 179.41 (Pulsed light). Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors. You can, however, keep your apple juice fresh for longer by storing it in a cool and dark place. This is illustrated in the HACCP Plan examples in section VII. For instance, you may determine, based upon data for the type of apples you use, that the use of apples that include fallen fruit would likely lead to excessive levels of patulin in your juice. The filling and emptying time are not included as part of the required holding time. You should now be able to: The next lesson will discuss the pasteurization of other products. Juice is filled into High Density Polyethylene (HDPE) blow-molded bottles of various sizes. Food ingredients other than juice that are derived from fruits and vegetables, e.g., citrus oil, are not subject to the juice HACCP regulation. The use of a second boiler is an option. Check before starting operations each day, check at least every four hours during operation, check at the end of operations each day, and check whenever there is an equipment or other malfunction that could increase the likelihood that metal inclusion could occur. Is the pasteurized milk discharged from the regenerator. 3 Comments on the draft of this guidance requested clarification on how to classify probable hazards, i.e., "reasonably likely to occur," or "not reasonably likely to occur," that fall under the realm of facility sanitation related hazards that may be addressed under SSOPs or under the HACCP plan (at the processor's option). The HACCP plan and other records of your sanitation standard operating procedures (SSOPs) and HACCP operations must be available for official inspection and copying. This brief heating period breaks down unwanted bacteria, such as those that cause spoilage, while still preserving the juice's delicious flavor and aroma. Food hazard means any biological, chemical, or physical agent that is reasonably likely to cause illness or injury in the absence of its control. Supplier guarantee (apples harvested to exclude fallen fruit) and culling or trimming defective (i.e., moldy, rotten, bruised and damaged) apples. However, you also may determine that because you produce juice from apples that are stored only for very brief periods, during which data indicate that significant patulin production will not occur in the varieties of apple you use, the culling or trimming of apples prior to juice production is not necessary for the control of it, provided that you establish a control to ensure that apples are stored for a maximum period of time before juice production. This type of pasteurization is one of the most effective methods of sterilizing apple juice, as it kills all microorganisms, including spores. Salmonella and E. coli O157:H7 are two bacteria that may make you severely ill. E. coli O157:H7 has the potential to be life-threatening and even fatal. Accuracy of monitoring and timing instruments, including thermometers, recording thermometer charts, high temperature alarms, and digital data loggers. Incoming juice (unpasteurized) from tankers is pumped to a jacketed storage tank. For instance, if you have used a metal detector in your process for a year, and have had no occurrences of metal fragments in your juice, you could conclude that metal fragments are not a hazard that is reasonably likely to occur in your process. High levels of patulin can occur in juice made from fallen apples or damaged apples that contain mold, rot, or other damage. Fruit then passes along a rubberized roller where it is partially dried. The process is performed under ambient conditions, and temperature is not monitored as a critical factor. Absent providing such data, we may advise you of our view that the exemption from a process control to achieve the 5-log performance standard for pathogen reduction is not available for the product and that you should include control(s) (CCP(s)) in your HACCP plan for achieving the 5-log reduction. Use low heat and a thermometer to gauge temperature accurately. Plate pasteurizer integrates the function of preheating, sterilization, heat preservation and cooling. Although not formally defined in the juice HACCP regulation, this section also describes the terms "fallen fruit," "hazard analysis," "HACCP," "HACCP plan," HACCP team," "juice concentrate," "pasteurization," "process authority," and "retail establishment.". 1.23 Allergens and Food Intolerance Substances Added to Juice as Ingredients. Still, there are a few you should look out for when buying apple juice: Sterilized: This juice has been heated in a way that kills bacteria and eradicates all microorganisms. These cookies track visitors across websites and collect information to provide customized ads. If you conclude in your hazard analysis that glass fragments are a hazard that is reasonably likely to occur in your juice, you must establish controls for glass fragments in your HACCP plan. Private Chef & Food Educator. As mentioned before, the best method is to use an ultra-high temperature (UHT) machine. After the respective effective date, the label warning statement is no longer an alternative to compliance with the HACCP regulation. Be located at the end of the holding tube and as near as practical to the recording thermometer. This sterilization method can greatly maintain the characteristic flavor and color of the juice , Give the juice the flavor and nutrition of fresh fruit. Stop line, adjust sanitizer strength to achieve critical limit, We recommend that you identify the relevant pertinent microorganism for your juice, e.g., salmonella, as a potential hazard in the hazard identification phase of your hazard analysis, but in the hazard evaluation phase, you may conclude that such hazards are not reasonably likely to occur because the product is processed to achieve shelf stability. FDA permits unpasteurized juice to be shipped in bulk if the processor receives assurance that another processor will treat the juice to achieve the 5-log pathogen reduction in the facility where final packaging is to be performed (see "The Juice HACCP Regulation Questions and Answers," at the web address given in section I. Should a different extractor be used in the facility, the processor would have to re-validate the HACCP plan under 120.11 (b). Allows product flow forward only when minimum temperature is met. A continuous supply of product to the HTST unit. B - Pathogens in raw fruit have been known to cause illness. Monitoring apples during storage for core rot - Patulin production in stored apples can be caused by core rot that is not visible by observation of the exterior of the apple. Diseases contracted through contaminated apple juice include listeriosis (which can lead to meningitis if ingested by a pregnant woman), salmonellosis, and E. coli. For this approach (see example HACCP plans for Pasteurized Refrigerated Apple Juice and Not-from-concentrate Orange Juice in section VII): A third way to control metal fragments involves visually inspecting equipment for damage or missing parts at process steps such as extraction and grinding, where such damage or loss of parts could lead to metal fragments in your juice. The following illustrates the elements that might be entered into your HACCP plan. One way to identify the pertinent microorganism for your juice is to consider whether there have been any illness outbreaks associated with this type of juice, and what microorganisms have caused the outbreaks. After grinding, the slurry goes to a continuous belt press where the pomace and juice slurry are separated. 5 Food allergens (see CPG chapter 555.250) are naturally occurring proteins in certain foods that cause abnormal responses of the immune system involving the production of allergen specific IgE antibodies in some individuals. To counteract the effect, you should pasteurize any juice that is labelled as raw. 11, 2001 pp. Under 21 CFR 120.7(a), you are required to produce, for each type of juice you process, a written hazard analysis to determine whether there are food hazards that are reasonably likely to occur and to identify measures that you can apply to control those hazards. (See Discussion of Pasteurization Equipment in section V.C 5.31) The excerpts included in this example are for the control of enteric pathogens and metal fragments. Lots of apples showing significant levels of core rot may not be acceptable for juice production. We recommend that the process time and pressure be critical limits for both types of processes. In order to prepare the written hazard analysis, your HACCP team should carry out the basic steps of a hazard analysis as described in the following sections 1.0-4.0 of this guidance. Critical control point (CCP) means a point, step, or procedure in a food process at which a control measure can be applied and at which control is essential to prevent, reduce to an acceptable level, or eliminate an identified food hazard.Additional helpful information: You are required to identify CCPs in your hazard analysis for all hazards that were determined to be "reasonably likely to occur" in your hazard analysis. What are its benefits? A. Juice means the aqueous liquid expressed or extracted from one or more fruits or vegetables, purees of the edible portions of one or more fruits or vegetables, or any concentrates of such liquid or puree. To avoid recontamination, be careful to dump it into a clean container. However, this method is not as effective as using a pasteurizer since its tough to precisely check the temperature of your already bottled product. Procedure: An equipment log is to be maintained for each piece of processing equipment, e.g., pasteurizer, filler, that may contact milk, dairy products, or juice that indicates what foods were processed using the equipment and the time of the processing. C. 2.0. With this pasteurization method, both the time and temperature of the juice treatment must be Are graduated in 1 F increments between 140 F and 155 F. 1.1 What Does the "Pertinent Microorganism" Mean? However, because patulin levels in juice can be affected by many factors as noted previously, not all processors may be able to acquire data or other information to perform a comprehensive hazard analysis considering all of the factors noted in the previous section. In one case, consumption of contaminated juice resulted in the death of a child and in another case, consumption of contaminated juice contributed to the death of an elderly man. HACCP Plan means the written document that is based upon the principles of HACCP and delineates the procedures to be followed. It can eliminate most of the bacteria without causing nutrition loss. FDA recognizes that hazards controlled by most types of sanitation programs may be impractical to manage in a HACCP plan format because it is often difficult to determine appropriate critical limits and corrective actions for sanitation controls. Review monitoring, corrective action, and verification records w/in one week of preparation. The physicochemical properties of HHP (10 min) pasteurized and pasteurized (85 °C, 15 min) apple juices were compared during fermentation. 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