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FDA
HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP)
 NEW!!!!
Juice HACCP from the USDA for more HACCP information
from the USFDA
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FOR IMMEDIATE RELEASE
P01-03 January 18, 2001
FOOD AND DRUG ADMINISTRATION
Print Media: 301-827-6242
Broadcast Media: 301-827-3434
Consumer Inquiries: 888-INFO-FDA =============================================================
FDA PUBLISHES FINAL RULE TO INCREASE SAFETY
OF FRUIT AND VEGETABLE JUICES
The Food and Drug Administration today announced a final rule designed
to improve the safety of fruit and vegetable juice and juice products.
Under the rule, juice processors must use Hazard Analysis and Critical
Control Point (HACCP) principles for juice processing. Implementation
of a HACCP system will increase the protection of consumers from illness-causing
microbes and other hazards in juices.
"This rule will help ensure the safety of the juice that American families
consume each day," said Jane E. Henney, M.D. Commissioner of Food and
Drugs. "It is another step in protecting the public health through the
safety of our food."
The rule comes after a rise in the number of foodborne illness outbreaks
and consumer illnesses associated with juice products during the past
several years, including a 1996 E. coli O157:H7 outbreak associated
with apple juice products and two citrus juice outbreaks attributed
to Salmonella spp. in 1999 and 2000. The apple juice outbreak sickened
70 people in the western United States and Canada, including a child
who died from hemolytic uremic syndrome caused by the infection. The
Salmonella Enteritidis outbreak in 2000 was caused by unpasteurized
orange juice and resulted in 88 illnesses in six western states. The
Salmonella Muenchen outbreak in 1999 was caused by unpasteurized orange
juice and resulted in 423 illness in 20 states and 3 Canadian provinces
and contributed to one death. Foodborne infections are especially dangerous
for young children, older adults and those with weakened immune systems.
FDA estimates that there are between 16,000 to 48,000 cases of juice-related
illnesses each year. It is estimated that the action taken due to the
rule will prevent at least 6,000 illnesses per year.
HACCP systems call for a science-based analysis of potential hazards,
determination of where the hazards can occur in processing, implementing
control measures at points where hazards can occur to prevent problems,
and rapid corrective actions if a problem occurs. Firms will be required
to maintain records in association with implementation of their HACCP
plans and verification of those plans. HACCP systems are already federally
required for seafood, meat processors and poultry processors.
The juice HACCP regulation applies to juice products in both interstate
and intrastate commerce. Juice processors will be required to evaluate
their manufacturing process to determine whether there are any microbiological,
chemical, or physical hazards that could contaminate their products.
If a potential hazard is identified, processors will be required to
implement control measures to prevent, reduce, or eliminate those hazards.
Processors are also required to use processes that achieve a 5-log,
or 100,000-fold, reduction in the numbers of the most resistant pathogen
in their finished products compared to levels that may be present in
untreated juice. Juice processors may use microbial reduction methods
other than pasteurization, including approved alternative technologies
(such as the recently approved UV irradiation technology) or a combination
of techniques.
Citrus processors may opt to apply the 5-log pathogen reduction on the
surface of the fruit, in combination with microbial testing to assure
that this process is effective.
Processors making shelf-stable juices or concentrates that use a single
thermal processing step are exempt from the microbial hazard requirements
of the HACCP regulation. Retail establishments where packaged juice
is made and only sold directly to consumers (such as juice bars) are
not required to comply with this regulation.
Large companies will have one year after publication of the regulation
to implement HACCP programs. Small companies must comply 2 years after
publication and very small companies must comply 3 years after publication.
Processors must continue to use the previously required warning label
statement until they implement HACCP programs. In the interim, FDA will
continue to inspect juice processing facilities to assure that they
are producing safe juice and juice products.
Want more information? Go here Juice
HACCP from the USDA, posted 21 January 2001
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