What is your role in the juice industry?
I serve as the technical director for the Juice Products Association (JPA), the trade association representing the fruit and juice products industry. JPA’s membership includes processors, packers, extractors, brokers, and marketers of fruit or vegetable juices, drinks, or bases, as well as industry suppliers and food testing laboratories. Our manufacturers represent over 80 percent of the U.S. volume of juice and fruit beverage production, plus companies in Mexico, China, and Latin America.
Why are food safety regulations important for the juice industry?
As with any natural fruit and vegetable product, there are health risks if juice is not processed, packaged, and transported safely. Juice must be pasteurized or otherwise treated to destroy any harmful bacteria. In the past, there were reports of outbreaks of foodborne illnesses traced to drinking juices that had not been treated to kill harmful bacteria. This led to the implementation of regulations such as Juice Hazard Analysis and Critical Control Points (HACCP) to ensure safety in juice products. Today, the juice industry is one of the most closely regulated industries for food safety.
What is the process for making juice?
The process involves three basic steps. First, the fruits or vegetables are washed carefully. Then, the juice is extracted by pressing the produce. Finally, the juice is typically heat-pasteurized for food safety. This process involves the application of heat to eradicate any contaminating bacteria. Some juices are alternatively made using high pressure processing or HPP. This is a cold pasteurization technique, where sealed and packaged products are subjected to a high level of isostatic pressure. This process helps eliminate a variety of pathogens in food and can help extend shelf life.
Could you describe the safety measures to which the juice industry adheres?
From the farm to your refrigerator, safety is the top priority for juice companies. All juices sold in the U.S., regardless of the country of origin, must adhere to the same strict safety regulations. Juice safety measures include:
HACCP
The juice industry is one of three industries overseen by the U.S. Food and Drug Administration (FDA)’s HACCP regulations. The seafood and dairy industries are also regulated under HACCP. Juice HACCP was put into effect in 2002. All juice-processing facilities must comply with HACCP, and such facilities are regularly inspected by federal and state agencies. In addition, juice imported into the U.S. for consumption must be processed to comply with the Juice HACCP regulation or be imported from a country with a Memorandum of Understanding with the United States that covers juice.
HACCP is a key FDA-regulated safety measure for the production of juice, addressing “the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling to manufacturing, distribution, and consumption of the finished product.”
Resources and Best Practices
Standardized Audits for Wash Facilities
Developed in accordance with the “JPA Model Tanker Wash Guidelines for the Fruit Juice Industry” (Tanker Wash Guidelines),[1] key elements of this voluntary audit program include a standardized audit form, standardized audit protocols, and a list of successfully audited washing facilities. These standardized protocols help companies meet regulatory requirements for safe juice and beverage transportation.
Audit Checklist
Facilities interested in participating in the audit program can also refer to JPA’s Tanker Wash Audit Checklist[2] prior to scheduling an audit to verify that appropriate quality, food safety, and security systems are in place to clean tankers.
Kosher Compliance Requirements
As part of JPA’s commitment to safe and sanitary juice transport, additional guidelines are provided around kosher compliance. Several rabbinical organizations have agreed that JPA’s Tanker Wash Guidelines meet kosher requirements for tanker cleaning and transport. As necessary, juice transporters are encouraged to consult with rabbinical organizations about the transport of kosher products.
JPA Laboratory Proficiency Testing Program
Since 2007, the JPA Laboratory Proficiency Testing Program has been offered to JPA members annually to assess the technical proficiency of their in-house laboratories. A number of analytical tests specific to juices (e.g., pH, titratable acidity, Brix) are performed, followed by a statistical analysis. A report is then generated, demonstrating the results for each participant. Participants are able to evaluate their performance and compare it with their industry peers’ performance. This helps companies meet certain food safety and quality certifications, and allows companies to address any deficiencies in testing that may be noted.