El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.
Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.
English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.
Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.Collapse ▲
Juice HACCP (21 CFR Part 120)
21 CFR Part 120 requires that any juice that is sold as such or is used as an ingredient in beverages is processed employing a Hazard Analysis and Critical Control Point (HACCP) system. Juice is defined as the aqueous liquid extracted from one or more fruits or vegetables, purees of the edible portions of one or more fruits or vegetables, or any concentrates of such liquid or puree. This is required for all juices regardless of whether the juice or juice ingredients have been shipped in interstate commerce. One exception to this rule is producers of raw agricultural ingredients of juice (Juice HACCP). Raw producers are not required to have a HACCP plan but the processors of the raw ingredients are required to have a HACCP plan for their final product. The regulations in this part apply to all businesses, small and large, since January 2004.
The process and steps for developing a HACCP plan for juice processors are described within this rule, including SSOPs, corrective actions, and required training. If a processor fails to have and to correctly implement a HACCP system that complies with 21 CFR Part 120 the juice is considered an adulterated product in accordance with the Federal Food, Drug, and Cosmetic Act.
- Guidance for Industry:Juice HACCP and the FDA Food Safety Modernization Act August 2017
- Guidance for Industry: Refrigerated Carrot Juice and Other Refrigerated Low-Acid Juices June 2007
- Guidance for Industry: Letter to State Regulatory Agencies and Firms That Produce Treated (but not Pasteurized) and Untreated Juice and Cider September 22, 2005
- Guidance for Industry: Recommendations to Processors of Apple Juice or Cider on the Use of Ozone for Pathogen Reduction Purposes October 2004
- Guidance for Industry: Juice HACCP Hazards and Controls Guidance – First Edition March 3, 2004
- Juice Imports: Affirmative Steps – Lists of Foreign Processors Approved by their Governments January 22, 2004
- Guidance for Industry: Questions & Answers for the Juice HACCP Regulation September 4, 2003
- Guidance for Industry: Bulk Transport of Juice Concentrates and Certain Shelf Stable Juices April 24, 2003
- Guidance for Industry: Juice HACCP Small Entity Compliance Guide April 4, 2003
- Adulteration with Patulin in Apple Juice and Apple Juice Concentrates