Juice Processing
To minimize the risk of foodborne illness associated with juices, proper processing and handling are required. As described in juice HACCP regulations (21 CFR 120), juice processors must:
1) Identify food safety hazards that can occur as part of processing
2) Develop plans for hazard control (i.e., HACCP plan)
3) Verify and monitor the plan
4) Perform record review
These activities must be completed by an individual who has completed the FDA-recognized standardized curriculum or has relevant job expertise. Members of the UF/IFAS Produce Safety team continue to support the citrus and juice industries by offering the FDA-recognized Juice HACCP standardized curriculum.
For more information about upcoming juice and citrus industry relevant food safety trainings, including Juice HACCP and the FSPCA Preventive Controls for Human Food (PCQI) course, please contact Drs. Michelle Danyluk or Stephanie Brown.
As part of the University of Florida’s ongoing outreach efforts, UF/IFAS Extension and the Food Science and Human Nutrition Department also organize the International Citrus and Beverage Conference. This conference focuses on critical issues within this industry, including global citrus processing updates and business trends. For more information on the upcoming conference, please visit the International Citrus and Beverage Conference website.
The UF/IFAS CREC Processing Pilot Plant contains most of the equipment necessary to perform studies related to citrus, juice and by-product processing, including state test extraction, fruit washing and sizing, juice extraction and finishing, centrifugation, evaporation, pasteurization and filtration. For more information about available services, please click here.
