Fruit juices are known as cleansers of the system and vegetable juices revitalize the body. It is important to understand how these foods are processed to ensure health and longevity.
This regulator training manual provides an overview of the key elements of a HACCP inspection for juice processing firms. It references the Juice HACCP Hazards and Controls Guide for additional information.
Basic Techniques
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The course is open to all academic backgrounds and there are no specific entry requirements. However, learners are required to have a computer with internet access. The course is broken up into modules that are assessed through multiple choice questions (MCQs).
Juice processors must be in compliance with HACCP regulations for all juice sold as either retail or wholesale products. The HACCP principles apply to both batch and continuous processing of fruit juices. These regulations are found in 21 CFR Part 120.
A review of the firm’s HACCP plan and records is essential for judging the adequacy of the processor’s controls. This includes a review of the procedures for end-product testing and verification that these tests are properly implemented. It also includes an evaluation of the controls for sanitary conditions in the plant.
This includes a review of the controls for sanitizers and cleaning agents used in the plant, including the use of approved disinfectants. It also includes a review of the controls for sourcesave treatment of water that comes in contact with food and food-contact surfaces, such as ice machines. In juice processing plants cross connections may occur from hard plumbing between potable and non-potable water lines, unprotected hose bibs lying in pools of wash water or submerged in a rinse tank; or metering pumps used for cleaning chemicals without a backflow prevention device.
The adequacy of thermal pasteurization for juices is not as well established as it is for fluid milk, and the parameters are often difficult to define. A good rule of thumb is that higher solids in the product will require a longer heat treatment time.
There are a number of alternative treatments that can be used to kill microorganisms in the juice. The most common is UV irradiation, but each type of juice will require different processing parameters.
Advanced Techniques
Juice processing is different from other types of food production. There are some specific hazards and critical control points unique to juice. These include the thermal processing of juice for the elimination of microbial pathogens and the culling of apples after storage to eliminate moldy, damaged or rotten fruit to ensure that patulin will not be present at levels of concern in finished apple juice. Other key inspection items include observing processing lines for evidence of glass breakage and the cleaning and washing of equipment that will come into contact with juice products.
During the course of an inspection, you should interview management and line employees to learn about the firm’s processes. This will allow you to conduct a thorough hazard analysis and identify significant hazards. It will also help you understand how the firm complies with the HACCP regulation.
When conducting the hazard analysis, you should review the firm’s records to verify that all of the required HACCP controls are in place. You should also review the firm’s monitoring and verification procedures for end-product testing and any corrective actions that were taken in response to positive identification of E. coli.
You should also look at the firm’s methods for achieving 5-log reduction treatment of the extracted juice and the treated juice. Two types of thermal pasteurization methods are used in juice processing: the batch method and the continuous process. In the batch method, heat is applied to one large lot, or batch, of juice at a time. The temperature of the whole batch must be brought to a level that will destroy the pathogenic organisms and the juice is then held at this temperature for a period sufficient to achieve the desired 5-log reduction.
The continuous method of heat treatment involves a continuous pumping of juice from storage vessels to heat exchanger plates where it is heated. The hot juice is then pumped into holding tubes which are insulated and designed to maintain the temperature required to destroy the pathogens. These tubes must be long enough and large enough to prevent a significant amount of the product from reaching temperatures that would reduce the 5-log reduction requirement.
Nutritional Analysis
Juicing techniques are a great way to maintain a healthy lifestyle. They provide a nutritious source of vitamins and minerals. They also help in boosting your energy level. But there are many things to consider when you are preparing juices. You should know the nutritional value of the ingredients you are using and how to choose the right juicer. The course also covers other important topics, including food safety and nutrition.
In a thermal pasteurization system, juice is pumped at a rate into heat exchanger plates that bring it to the temperature required for pathogen destruction. After the juice is heated, it passes into holding tubes that are insulated and maintained at the required temperature for a specified period of time. The length of the holding tube and the pump rate determine how long the juice will stay in the tube at the required temperature.
Other methods for destroying pathogens in juice include cold pasteurization, UV irradiation and chemical treatments. Each has its own advantages and disadvantages, such as the amount of time it takes to kill microorganisms or the difficulty in sterilizing some types of fruit. Depending on the type of juice and the manufacturer’s preference, one or more of these methods may be used in combination with thermal processing.
Although some of the HACCP control measures in the juice industry are different from those found in other industries, such as good agriculture practices and current good manufacturing practice, they all are applicable. For example, an apple juice processor must take certain precautions to eliminate patulin levels in the finished product. These steps include culling (or trimming) of apples after storage to remove moldy or damaged apples, washing with water of adequate sanitary quality and rinsing the remaining clean apples.
During the inspection, you should review the firm’s HACCP plans and records, and evaluate how well the firm has implemented these controls. You should also look for violations of other statutes and regulations, such as those relating to economic fraud, filth and sanitation and to good manufacturing practice. You should also be aware that some of the hazards listed in the Juice HACCP Hazards and Controls Guide are not directly related to food safety, such as a lack of backflow prevention devices for potable and non-potable water lines or unprotected hose bibs lying in pools of water.
Equipments
A Juicing Course Online is an ideal qualification for anybody looking to take their career in this field to the next level. It is also great for those who already work in this sector but lack recognised credentials, as it will boost their resume with a CPD Accredited certificate on completion. The course can be accessed from any internet-connected device, including laptops, desktops, tablets and smartphones, giving you the freedom to study from anywhere with an internet connection.
The course begins by looking at the HACCP regulations that apply to juice processors. It then focuses on how to conduct an inspection. It explains the key issues to look for and gives examples of common problems. It also explains how to deal with unusual circumstances. For example, a firm may have recently changed how they monitor glass fragments in their apple juice and may not have the relevant records available. In such circumstances, the inspector should make their best judgment as to whether the product is safe for consumption.
This regulator training manual references the Juice Hazard Analysis and Critical Control Point (HACCP) Regulator Training Manual and national, district and state Food Safety & Applied Nutrition experts. However, the FDA is constantly updating these guides and regulations.
