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Fresh Squeezed Orangejuice HACCP Plan

 

    The HACCP model for fresh squeezed orange juice is being provided as a service of the Florida Association of Milk, Food and Environmental Sanitarians (FAMFES). The Florida Department of Agriculture and Consumer Services (FDACS) originally provided it to the orange juice industry. It is guidance in nature and it provides a generic model that should be tailored to meet individual needs. FAMFES is not responsible for the application of this plan, or for any failure on the part of any person, firm or agency to manufacture safe juice products. Users of this document are strongly advised to seek professional assistance in the implementation of this plan, if you should decide to implement it.

 


 

HACCP Plan Fresh Squeezed unpasteurized Orange Juice

The significant hazards identified were bacterial pathogens and pesticides that were reasonably likely to occur from environmental or direct exposure in the fruit groves, from either fertilization practices, pest control applications, or animal contact.

The receiving step was not determined to be a critical control point (CCP) but emphasis needs to be placed on receiving oranges with a letter of warranty stating that they did not contain drops, were not fertilized with animal waste, and that no harvesting took place before the pesticide pre-harvest interval as specified by the pesticide label.

Since the high acidity of the juice can retard the growth of bacteria, the pH will be monitored to insure it remains at a low level. Corrective actions are initiated to adjust the pH of the product when there is a deviation.

A CCP was determined to be the fruit wash step. The fruit needs to be washed and sanitized with either a premixed commercial solution or one that is mixed to 200 PPM available free chlorine or approved sanitizer at the manufacturer's recommended concentration. The critical limit is established at 200 PPM or equivalent by the appropriate manufacturer's recommendation. Monitoring should occur every two hours by the operator and then reviewed daily by the appropriate supervisor.

The finished product should be tested for the following microorganisms: E.coli and Salmonella sp. This testing should be accomplished periodically but at least annually as part of the HACCP plan validation process. Testing can be done at a private laboratory or in the laboratory of the plant if applicable.

The establishment should have written sanitation standard operating procedures to cover areas of the facility and equipment sanitation, pest control, personal hygiene, packaging materials, etc.

Appropriate records for all operations should be maintained for one year.


Fresh Squeezed Orange juice: Description of Process Flow

Oranges are received either in boxes or in bins and held at ambient temperatures until ready for processing. The oranges are hand graded/inspected before sanitizing with a chemical sanitizer followed by a clear water rinse. Following sanitizing/washing, they are squeezed to extract the juice that is then collected in ready-to-serve containers and maintained under refrigeration at 41 degrees F until purchased.

 

Receiving

 

Grading

 

Fruit Wash (Sanitizing/Rinsing)

 

Extraction

 

Filling

 

Chilling/Holding

 


 

 

 

HAZARD ANALYSIS WORKSHEET

(1)

Ingredient/ processing step

(2)

Identify potential hazards Introduced, controlled or enhanced at this step

(3)

Are any potential food safety hazards significant?

(Yes/No)

(4)

Justify your decision for column 3

(5)

What preventative measure(s) can be applied to prevent the significant hazards?

(6)

Is this step a critical control point?

(yes/no)

Receiving BIOLOGICAL

Pathogens

CHEMICAL

Pesticides

PHYSICAL

Y

Environmental contamination

Spraying

Control source. Letter of warrantee. No raw fertilization. No drops. No harvesting before pre-harvest interval.

N

Grading BIOLOGICAL

Pathogens

CHEMICAL

Pesticides

PHYSICAL

Y

Assumed to enter on product Wash and sanitize remove culls, decayed product, spills, etc. N
Wash/Sanitizing BIOLOGICAL

Pathogens

CHEMICAL

Pesticides

PHYSICAL

Y

Assumed to be on product at receipt Using effective sanitization

Y

Extraction BIOLOGICAL

Pathogens

CHEMICAL

Pesticides

PHYSICAL

N

Controlled by sanitizing SSOP

&GMP

N

Filling BIOLOGICAL

Pathogens

CHEMICAL

Pesticides

PHYSICAL

N

Controlled by sanitizing SSOP

&GMP

N

Chilling/

Holding

BIOLOGICAL

Pathogens

CHEMICAL

Pesticides

PHYSICAL

N

Need to maintain at refrigeration temperatures

(41 F)

SSOP

&GMP

N

 


 

  Sample HACCP Plan Form

 

Critical control point Significant Hazards Cretitical limits for each Preventive measure

 

 

 

Monitoring

Corrective actions Records
Fruit wash/

Sanitize

 

 

 

 

 

 

 

 

 

 

 

 

Biological

Pathogens

Chemical

Pesticides

Wash 200 PPM chlorine or Manufacturer's equivalent of like product Fruit

Wash

Test

Kit

At

Start

And

Every 2 hours

Operator Re: Sanitize

Oranges & adjust fruit

Wash, minimum

Strength

Required

200 PPM or >.

Log of

Sanitizer

Concentration.

 

 

Signature of Company Official_________________________________________________________

Date: _____________________

 "END"