Covers of vat pasteurizers are constructed to prevent the entrance of surface contamination or foreign material. 66, No. What is the critical limit? 5.2 Validated Pasteurization Treatments for Juice. A hazard that will require control is referred to in the juice HACCP regulation as a hazard that is "reasonably likely to occur." By using our site, you agree to our. You also may wish to retain outside experts to assist your staff in these tasks. Will the raw milk drain freely back from the raw side of the milk-to-milk regenerator when all flow-promoting devices are stopped? The critical limit might be designated as "no broken glass at the CCPs for glass inclusion." Is the holding tube properly constructed? We recommend that the copy of the thermal process used to achieve concentration describe the steps in the process, such as the pre-evaporation heat treatment and the evaporation steps. What monitoring procedure, e.g., UV sensors, will indicate that the juice continually receives the critical level of UV energy? Describe the pasteurization method for shellfish. 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. This technique saves French wine industry. Lots of apples showing significant levels of core rot may not be acceptable for juice production. 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. 618-624. These factors include the amount of ions such as nitrate and sulfate in the juice (e.g., as affected by the level of nitrate in the soil in which a fruit or vegetable is grown and the level of nitrate in water used to reconstitute juice concentrate), the amount of residual oxygen in the metal can after the juice is packed, the thickness of the tin layer of the container, the presence of certain food components in the juice (such as organic acids and pigments), the length of time and the temperature of storage of the juice, and the pH of the juice, including the presence of any additive that can affect its pH. A chemical hazard (specifically, an undeclared food allergen) can occur when juice is processed on equipment that has been used to process a potentially allergenic food without adequate cleaning prior to the juice run. January 22, 2002, for all businesses not defined as "small businesses" or "very small businesses. The recording thermometer chart must be graduated in time increments of not more than 10 minutes for a maximum record of 12 hours. Therefore, certain controls (e.g., ensuring container seal integrity) are critical to ensuring food safety. THEs may have either a double-tube or triple-tube design. This brief heating period breaks down unwanted bacteria, such as those that cause spoilage, while still preserving the juice's delicious flavor and aroma. 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. This pasteurization process may put such products at risk for recontamination after pasteurization from defective containers or contaminated cooling water. As noted in the previous section, hazards that arise in juice processing from unsanitary food contact surfaces that can contaminate juice with residues of food allergens should be considered to be "reasonably likely to occur." and Listeria monocytogenes, which is ubiquitous in nature. The presence of broken or missing metal parts on or near the grinder, How is monitoring done? However, the hazard analysis and HACCP plan should completely address any other hazards associated with such juices, i.e., any chemical and physical hazards such as metal or glass fragments. The product is held in the vat for the required time. Yolks, with or without added salt, sugar, or other ingredients. For example, blue crab is pasteurized by placing containers of blue crab into a hot water bath tank for a minimum time and temperature, and then cooling them in ice water. The table below shows the required time and temperature for vat pasteurization of various food products. It was found that high pulp content made ultrasound less lethal to S. aureus, while it had no significant effect on E. coli. Agitator shafts must be fitted with effective drip deflection shields to prevent contamination of the product. As with vat pasteurization, it is essential to focus on the critical control points when conducting an inspection of a HTST pasteurizer. There are many labels used to describe the pasteurization process. Its best to not use your juice for prolonged periods. The use of the word should in Agency guidance documents means that something is suggested or recommended, but not required. Review monitoring corrective action and verification records within one week of preparation, Audit the supplier periodically for adherence to guarantee, Periodically test juice for patulin levels, Review monitoring, corrective action, and verification records within one week of preparation, Segregate product and rework to eliminate metal pieces, run product through metal detector, divert to nonfood use, or destroy. You may identify such hazards as potential hazards 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 they are controlled through compliance with the requirements of 21 CFR Parts 113 or 114. 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. The indicating thermometer in a HTST pasteurizer shows the accurate, official temperature of the product. For this example, it is assumed that the pasteurization process is performed using a continuous (non-batch) system with monitoring of the flow rate of the juice through the heat exchanger. 1.23 Allergens and Food Intolerance Substances Added to Juice as Ingredients. It is to first heat the juice to a certain level, and then quickly cool it to kill the bacteria in the juice. Unpasteurized juice is made from fresh fruits and vegetables that may contain harmful bacteria. Your email address will not be published. This sterilization method can greatly maintain the characteristic flavor and color of the juice , Give the juice the flavor and nutrition of fresh fruit. E. coli O157:H7, a bacterial pathogen, and Cryptosporidium parvum, a protozoan parasite, have both been the cause of outbreaks in untreated apple juice, and both should be identified as potential hazards in a hazard analysis for apple juice. However, when opening a can or box of pasteurized liquid it is advisable to store it in the fridge. As the death point of most bacteria is 68 and under 30 min, so this process can eliminate most bacteria. 2.0 Specialized Training in HACCP Principles Required. Product formulation of surimi-based products. Alarm system with optical and acoustical signals for temperature and pressure differences. If the juice is bottled after it has cooled down . 4.0 If You Process a Non-Juice Beverage with a Juice Ingredient. Growers may voluntarily implement GAPs based upon FDA's GAPs guidance document which is available at http://www.foodsafety.gov/~dms/prodguid.html, and by mail from the address given in section I. However, depending on your product, process, equipment, and facility, you may need to consider additional hazards in your hazard analysis. Pasteurization is to heat the juice to 68~70C, keep it at this temperature for 30 minutes, and then quickly cool it to 4-5C. (See also FDA Compliance Policy Guide 555.425). We recommend that consideration of potential hazards associated with metal fragments be a part of your hazard analysis if you conduct operations such as the grinding of fruit, or cutting operations, where metal fatigue or metal to metal contact can occur in your processing equipment. In vat pasteurization, also referred to as batch or low-temperature long-time pasteurization, the product is heated in a jacketed stainless steel vat which has been fitted with: Vat pasteurization is used primarily in the dairy industry as a means of preparing milk in the processing of cheese, yogurt, and other common food products. You have completed the HTST Pasteurization of Milk lesson. 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. Cartons are sealed, coded, cased, palletized, and put into refrigerated storage. You may be able to gather a substantial amount of data pertinent to your juice and process and perform a comprehensive hazard analysis, considering all of the factors in the previous section, and determine that no controls (in rare instances), or relatively limited measures, are necessary to control patulin for your apple juice process. 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. We further recommend that criteria be established based upon validation data showing that juice made from apples culled using the criteria do not contain unacceptable levels of patulin. 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.". An individual who is allergic to milk could face a potentially serious and unexpected health risk upon consuming the juice containing the milk protein. Such an SSOP would be applicable in a facility that processes both dairy beverages, e.g., milk, and juice. be applied directly to the juice, except for citrus juices. Pasteurizing juice that is labeled as raw is the best way to prevent this impact. If necessary to achieve effective cleaning, we recommend that you disassemble the equipment as part of the cleaning process. Span not less than 25 F, and be graduated in 0.5 F divisions. Instead, guidance documents describe the Agency's current thinking on a topic and should be viewed only as recommendations, unless specific regulatory or statutory requirements are cited. If you have SSOPs designed to ensure that the substance will be used in accord CGMPs or with the provisions of the applicable food additive regulation, you may, in your hazard analysis, cite the SSOP as a justification for determining that the hazard is not reasonably likely to occur. Monitor means to conduct a planned sequence of observations or measurements to assess whether a process, point, or procedure is under control and to produce an accurate record for future use in verification. The necessity for control measures for any potential physical hazard is dependent upon a finding in your hazard analysis that the specific hazard is reasonably likely to occur in your juice. Section 120.25 of the juice HACCP regulation also describes circumstances in which it may be necessary to revalidate your HACCP plan due to process deviations, problems noted in the weekly review of monitoring records, or positive generic E. coli test results for certain citrus juices. To pasteurize the cider, bring it to a temperature of between 160 and 185 degrees Fahrenheit for at least 10 minutes. HTST Juice pasteurizer specifications: Tube section for 15-20 seconds flow pasteurization temperature holding time, at min. For example, after January 22, 2003, very small businesses may still use label-warning statements for an additional year. The thermal process must be applied to the concentrate and all of its ingredients. Crabmeat is processed in different ways: fresh, pasteurized, and shelf stable. Non-stainless steel plugs (e.g., rubber or plastic) must not be used, as any milk that may have made its way around the sides of the plug will not be adequately heated. This process does not affect the taste of the apple juice, but you should keep in mind that offering pasteurized varieties to your clients will require additional investments because of the equipment cost involved. All juice (as defined in 21 CFR 120.1(a)) sold as juice or for use as an ingredient in other beverages is subject to the requirements of the juice HACCP regulation, with the exception of juice produced at a retail establishment (i.e., for sale directly to consumers only; see definition of "Retail Establishment"), (However, see subpart D 1.0 of this section for information about labeling requirements for certain juices produced at a retail establishment). 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. Regulations currently provide pasteurization times and temperatures for: Examples of pasteurized fishery products include pasteurized crabmeat, surimi-based analog products, and lobster meat. Another example of pasteurized shellfish is oysters. For this hypothetical process, it was assumed that the juice was extracted using an extraction process, which limits juice/peel contact during the extraction operation. Locally grown tree-picked oranges of various varieties are received either directly from the field or from local cold storage facilities. Hazard Analysis and Critical Control Points (HACCP) means a systematic approach to the identification, evaluation, and control of food safety hazards. For x-ray detection and other defect rejection systems, the equipment itself performs monitoring. A CCP may be established at any process step where you can effectively apply controls. If you have demand or interest, please leave a message to us in the form below. Most commercial juice processors sell pasteurized apples and other fruits. 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. 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The culling or trimming of the fruit during the sorting step after storage to eliminate moldy, rotten, bruised, and damaged (e.g., from birds or insects) fruit is likely to be an effective control measure. The pasteurized product is always under greater pressure than the raw. Numerous U.S. government regulatory programs address aspects of pesticide usage, e.g., applicator licensure, usage instructions on the label, official monitoring of pesticide residues in foods, and enforcement actions against violators. If you determine that lead is a hazard that is reasonably likely to occur, you could control this hazard by requiring a supplier guarantee specifying that the shipment of fruit supplied was harvested from sources known not to yield lead-contaminated fruit. This article has been viewed 112,367 times. If the product is at or above the minimum required temperature, it passes through the regenerator plates (on the pasteurized side) and then to the cooling section. Yeast ascospores were added to apple juice made from concentrate (2*107 as-cospores per 300-litre batch). V. C. 3.1 and 3.2 - Fresh citrus juices, also Example HACCP plan for fresh citrus juice in VII. Valve bodies or valve plugs include leak detection grooves, which are designed to prevent leakage of raw milk past the valve body. It sounds delicious! FDA recommended pasteurization time temperatureThe juice is pasteurized at a temperature of 71-73C (160-163.4F) for 15 seconds, in line with the FDA recommended pasteurization time temperature. Study #1 Summary: A study done by the NFPA(7) has resulted in a recommended general thermal process of 3 seconds at 71.1 degrees C (160 degrees F), for achieving a 5-log reduction for E. coli O157:H7, Salmonella, and Listeria monocytogenes in fruit juices. Identify potential hazards introduced, controlled or enhanced at this step. 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). To provide longevity in juice, you need to understand a proper pasteurization procedure for apple juice. The fruit must be tree-picked, cleaned, and culled prior to application of treatments to achieve the 5-log pathogen reduction (see 21 CFR 120.24(b)). Measurable residual of chlorine (or other approved water treatment chemical) present in the cooling water to combat microbial growth. Thank you, our family loves the juices! To obtain the exemption from the requirement to include controls in your HACCP plan to achieve the 5-log pathogen reduction, the juice HACCP regulation requires a copy of the process used to produce the thermally processed juice concentrate to be included in your hazard analysis. You must use HACCP controls for any such hazard. Dense phase carbon dioxide processing, a technology in which carbon dioxide under moderate pressure (1200-1500 psig) is the principal anti-microbial agent, has been shown to be effective in reducing vegetative pathogens. This is the first edition of the Food and Drug Administration's (FDA) "Juice HACCP Hazards and Controls Guidance." Additional helpful information: The juice HACCP regulation requires that processors apply HACCP principles if they make juice or juice concentrates for subsequent beverage use. C. Glass fragments in juice can pose a risk of injury if ingested, Check processing line for evidence of glass breakage (if containers are mechanically handled), Metal fragments in juice can pose a risk of injury if ingested, Check equipment for evidence of broken or missing metal parts that may enter the juice. Again, if the base number is ten, it must be raised to the third power to equal 1000, so the exponent is 3, i.e., 10 X 10 X 10 = 1000. The Alliance was coordinated through the efforts of the National Center for Food Safety and Technology at the Illinois Institute of Technology. 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. 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. 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