If you manufacture, process, or oversee safety programs for juice products, you need to be fluent in what the Juice HACCP regulation requires and how it differs from other FDA frameworks.
This module helps you reduce ambiguity, tighten your hazard approach, and better defend your controls during audits and inspections.
This module provides an overview of the FDA Juice HACCP regulation and the safety hazards that matter most for juice.
You will start by learning the legal definition of juice and which nut extracts are considered juices, so you can correctly determine what falls under Juice HACCP.
You will then explore why the FDA developed the regulation, which pathogens and hazards are most relevant, and how to manage those hazards in practice, including pathogen reduction.
You will also clarify how Juice HACCP compares with Preventive Controls for Human Foods, and how acid foods differ from acidified foods.
By the end of this module, you will be able to:
You oversee juice safety programs, compliance, or audits. You need clarity on Juice HACCP versus other FDA frameworks.
You want to better justify controls, validation, and pathogen reduction decisions.
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