If adopted, these rules mandate the application of HACCP principles to the processing of fruit and vegetable juices and juice products. These rules are in direct response to the number of recent outbreaks of illness, including some directly affecting children, associated with juice products.
The FDA is therefore proposing, in Sec. 120.8(a), to require that "every juice processor have and implement a written HACCP plan whenever a hazard analysis reveals that one or more food hazards are reasonably likely to occur". It is also proposed that a "HACCP plan be specific to each location where juice is, and to each type of juice that is processed by that processor". This means that each juice within each plant location requires a distinct HACCP plan.
The FDA is further proposing a five-log reduction in target pathogens, commenting that "validation of a HACCP system must ensure that the process that is employed is adequate to control the relevant pathogens in addition to chemical and physical hazards".
To review this important document, visit the FDA's website at http://vm.cfsan.fda.gov/~lrd/fr98424a.html.
To receive information regarding HACCP Plan Development, Audits, and Consultation, contact either:
Philip Blagoyevich at (925) 820-3558 or blagoyevich@msn.com, or
Eric Wilhelmsen at (408) 946-4525 or ewilhel@klarify.com.
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