If a potential hazard has a severe, acute public health impact (e.g., cuts in the mouth caused by ingestion of glass container fragments), that hazard presents a significant risk, even at an extremely low frequency of occurrence, and thus, should be identified as a hazard that is reasonably likely to occur. C provides availability information.) We also believe that the process that is typically carried out for milk pasteurization, 71.7 degrees C (161 degrees F) for 15 seconds, is adequate to achieve a 5-log reduction of oocysts of Cryptosporidium parvum and the aforementioned three vegetative bacterial pathogens when this process is used for apple juice (at juice pH values of 4.0 or less). Fruit is sprayed with a sanitizer solution and rinsed with potable water. Are the vacuum breakers functioning properly? Stop line, adjust sanitizer strength or belt speed to achieve critical limit. For this example, we assumed that patulin was a hazard that was reasonably likely to occur if fallen fruit was used to make the juice or if the apples were not culled or trimmed after storage to remove rotten, moldy, damaged, or bruised fruit. Successful implementation of HACCP requires trained people who cooperate from the preliminary stages to the implementation and ongoing operation of the HACCP system. Apple pulp may be squeezed into clean muslin bags and strained until the juices are released from the pulp. Exposure over a period of time to high levels of patulin may pose a health hazard. Identify components of a HTST pasteurizer. 3.1 Potential Hazards "Reasonably Likely to Occur". Diseases contracted through contaminated apple juice include listeriosis (which can lead to meningitis if ingested by a pregnant woman), salmonellosis, and E. coli. 12420 Parklawn Drive Therefore, when you conduct your hazard analysis, and identify hazards that derive from any of the eight areas listed in 21 CFR 120.6 (a), you may usually classify such hazards as "not reasonably likely to occur," and control those hazards under your SSOP program. For example, blue crab is pasteurized by placing containers of blue crab into a hot water bath tank for a minimum time and temperature, and then cooling them in ice water. Room 1-23 You should now be able to: The next lesson will discuss the pasteurization of juice. Have you know how to pasteurize fruit juice? Even if your hazard analysis shows that there are no food hazards that are reasonably likely to occur during the processing of your juice, a person with appropriate training or experience must validate your hazard analysis. Center for Food Safety and Applied Nutrition, An official website of the United States government, : 2.0 USDA/FDA HACCP Training Programs and Resources Database. List critical control points of a HTST system. FDA also stated in the January 22, 2002, letter that it would consider using its enforcement discretion with respect to processors that transport in bulk and package shelf-stable single strength juice that is transported in aseptic packaging. This example CCP illustrates how contamination of juice with milk residues due to cross contact from the use of processing equipment also used to process milk may be prevented. 4.0 Heat Treated Shelf Stable Juices and Concentrates, and Other Non-Heat Treated Juices. 3.2 Potential Hazards "Not Reasonably Likely to Occur". Pasteurizing is a fairly simple process. The pasteurizer heat up the raw materials to 68-70, keep this temperature for 30min and cool down suddenly to 4-5. The authors noted that a pH in the range of 3.6 to 4.0 has been reported as a non-significant variable in the heat resistance of E. coli O157:H7. This means heating it to around 70 degrees Celsius for about 15 minutes. 1.13 Pathogen Hazard Identification/Evaluation for Acidic Shelf Stable Juices. How often? The timing pump must be set so the maximum delivery rate is equal to or less than the calculated maximum flow rate. As also, the jars need to be heated so that they dont shatter when the juice is added. Were the holding time requirements met and continuously monitored during pasteurization? Disconnect from the vat after filling to prevent contamination of product during or after pasteurization. The lids will also have to be boiled for five minutes. In HTST pasteurization, the temperature used is 76.6-87.7 C for a holding time between 25 and 30 s (Moyer & Aitken, 1980). For opened foodstuffs like carrot juice, which is naturally low in acid, and other similar drinks, refrigeration is essential. Un-pasteurized juice is also received in tankers. Any raw juice should be pasteurized before consumption. However, you also may determine that because you produce juice from apples that are stored only for very brief periods, during which data indicate that significant patulin production will not occur in the varieties of apple you use, the culling or trimming of apples prior to juice production is not necessary for the control of it, provided that you establish a control to ensure that apples are stored for a maximum period of time before juice production. Heated product then flows through holding tubes. The HACCP regulation applies to firms engaged in the processing of juice. We stated that review should be sufficiently extensive to allow you to spot a trend towards loss of process control. (Section IV. These juicers are pasteurized at 80 95C to destroy any bacteria. Pasteurization of fresh-pressed juice is a method used in cider making to ensure consistency and a predictable finished product. If fallen fruit, moldy, rotten, bruised or damaged apples, or improperly stored apples, are used to make juice, high levels of patulin may occur in the juice, including pasteurized juice, because thermal processing does not destroy patulin. Who should perform the monitoring? The 5-log pathogen reduction treatment must last through the normal shelf life of the product when held under moderate temperature abuse conditions (21 CFR 120.24(a)). Processors may find it beneficial to use HACCP systems voluntarily to produce such foods. Separates pasteurized and raw product with stainless steel plates. In fact, compliance with 21 CFR Part 110, e.g., maintaining appropriate sanitation, employee hygiene, and pest control practices in a facility, is an essential foundation for a successful HACCP system. The first example is for a pasteurized refrigerated apple juice, the second example is for a fresh orange juice, and the third example is for a not-from-concentrate pasteurized orange juice. and Listeria monocytogenes in fruit juices, NFPA calculated that this typical process used for shelf stable juices would achieve a 50,000 log reduction for these pathogens without taking into account the cumulative lethality during the cool down period. Whether an SSOP or a CCP is used, you should consider whether the equipment's design makes cleaning difficult absent disassembly of the equipment. (Note: The definition of the term "culled" in 21 CFR 120.3(f) includes the requirement that the fruit is of U.S. Department of Agriculture (USDA) choice or higher quality, however, there is no current USDA standard for choice or higher quality.). B. Raised edges to prevent potential contaminant from flowing back into equipment, Overlapping drip deflectors on inserted implements. 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