Safe and Sanitary Processing of Juice – Juicing Regulations

Running a juice bar, juice truck or adding on a complementary juicing operation at your supermarket, you will always want to check in with both local and state permit and licensing departments to ensure you are meeting all of the business and health department codes and Juice Regulations. There are different rules and guidelines if you are preparing fresh Juice-on-Demand vs. if you are bottling and transporting the juice. If you are going to prepare and serve juice at the same location, you DO NOT have to follow the HACCP guidelines. You are EXEMPT from HACCP but should follow all health code regulations for the safe processing of juice. 

If you are transporting or distributing your juice to another location or reseller, you will need to adhere to the HACCP guidelines. You can familiarize yourself with the Hazard Analysis and Critical Control Point (HACCP); Procedures for the Safe and Sanitary Processing and Importing of Juice by the FDA. You can also view several resources [here] by the Penn State College of Agricultural Sciences, HACCP Toolkit.

As with all parts of your business, you will want to ensure your employees’ and customers’ safety. At Juicernet, we encourage you always to take the time to get familiar with all of the safety techniques, read about the 5-log reduction standard and other safety precautions. You should always properly clean and store your produce and juice.

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