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Juice HACCP (21 CFR 120) Checklist
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Verify a juice HACCP system achieves the required 5-log pathogen reduction and controls hazards through processing, sanitation, and recordkeeping.
21 CFR 120FDAJuice HACCP
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Hazard Analysis & HACCP Plan
- Has a hazard analysis been performed for each type of juice processed? *
- Is a written HACCP plan implemented for each location and juice type where a hazard is reasonably likely? *
- Are control measures identified to control the identified microbiological, chemical, and physical hazards? *
5-Log Pathogen Reduction
- Does the process achieve at least a 5-log reduction of the pertinent microorganism? *
- Is the 5-log treatment applied after the juice is expressed and packaged in the same facility? *
- Is the pertinent pathogen identified (e.g., E. coli O157:H7, Salmonella, Cryptosporidium)? *
- Is the 5-log control measure validated by a process authority or scientific study? *
Monitoring & Corrective Action
- Are critical limits and monitoring procedures established for each control measure? *
- Are corrective actions taken and documented when a deviation occurs? *
- Recorded critical treatment value (temperature, UV dose, or equivalent)
Sanitation Controls
- Are the eight key sanitation conditions monitored and recorded? *
- Is contamination from cull fruit and food-contact surfaces controlled? *
- Are sanitation monitoring records and corrections maintained? *
Verification & Records
- Are verification and validation activities performed, including annual reassessment? *
- Is the HACCP plan validated to ensure it is adequate to control the identified hazards? *
- Are HACCP records signed, dated, and retained for the required period? *
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