Juice And Cider - Cornell University

2y ago
10 Views
2 Downloads
1.10 MB
6 Pages
Last View : 16d ago
Last Download : 2m ago
Upload by : Noelle Grant
Transcription

Food Safety Begins on the Farm: A Grower Self Assessment of Food Safety RisksJuice andCiderJUICE AND CIDER

JUICE AND CIDERJuice and Cider ProductionIn 2001, the Food and DrugAdministration released theJuice HACCP Regulation under the Code of FederalRegulation 21 CFR 120. Thisregulation outlines specific requirements for the productionof juice and cider. Theworksheets that follow aremeant to provide a summaryof this regulation so you canbegin to assess your juice orcider operation. It is very difficult to summarize the entire regulation using the assessment format, so if you are a juice or ciderproducer, please refer to the regulation directly to determine howyour particular operation is affected. As outlined in the worksheets,if you produce juice or cider for wholesale, someone in youroperation MUST be trained and certified in Juice HACCP. Contactyour local extension service to find certified training sessions inyour area or check the website, http://vm.cfsan.fda.gov/ comm/haccpjui.html, for more information on Juice HACCP.From a food safety perspective it is important to realize foodborneillnesses have resulted from the consumption of unpasteurizedjuice. Good agricultural practices that can be utilized to reducerisks include never usingdrops in the production ofjuice and cider and effectivelyculling crops to discardbruised or damaged fruit.These practices also have apositive impact on fresh market fruit by reducing microbialrisks and increasing post harvest quality.As outlined in the worksheets, if you produce juice orcider for wholesale, someone in your operation MUSTbe trained and certified in Juice HACCP.

Juice and Cider ProductionGood Agricultural PracticesManagementAreaBestPracticeTraining and certificationin Juice HACCP Farm personnel that controlcider production are trainedand certified in JuiceHACCP as required through21 CFR 120. Cider is onlyproduced when certifiedperson is present. All juice and cider producedis pasteurized (heating, UV,etc.) to achieve a minimum5-log reduction of pertinentpathogens in the finalproduct prior to sale.Records are kept.Production of nonpasteurized apple juiceand cider for growers whodirect marketAbsolutely no drops are usedin the production of nonpasteurized cider AND applesare sanitized prior to juicing.Labeling for nonpasteurized apple juiceand cider for growers whodirect marketMust be properly labeled soconsumers recognize risk ofconsuming unpasteurizedapple juice and cider. Cansell unpasteurized productONLY if you label eachcontainer AND ONLY directmarket to consumer.Juice and ciderpasteurization forwholesaleGrower Self Assessment of Food Safety RisksMinor AdjustmentsNeededAt least one person on thefarm who handles ciderproduction is trained andcertified in Juice HACCP.Practices Requiring AttentionConcerns Exist;Examine PracticeNeeds Improvement:Prioritize Changes HereNo one on the farm iscertified in Juice HACCPJuice or cider is notpasteurized or treated in anyway to kill potentialpathogens.Absolutely no drops areused in the production ofnon-pasteurized cider.Any drops are often used inthe production of cider andjuice.Unpasteurized juice andcider is not properly labeledOR is sold in wholesalemarket.Juice and Cider Production—1

Juice and Cider ProductionGood Agricultural PracticesManagementAreaBestPracticePatulin content in applejuice and cider** Citrus juice production Adherence to 21 CFR 120FDA Juice HACCPRegulation Minor AdjustmentsNeededApple juice and cider istested and known to be 50parts per billion. Producerstest at least once perseason and producers whopress apples afterDecember and throughoutthe next year should test atleast three times.Practices Requiring AttentionConcerns Exist;Examine PracticeApple juice and cider istested and found to be 50parts per billion.Needs Improvement:Prioritize Changes HereNever test for patulin infinished product.Citrus juice is pasteurizedprior to sale OR citrus fruit istreated to achieve 5-logreduction prior to squeezing.Method for achieving 5-logreduction must bescientifically valid.Citrus is not treated prior tosqueezing to reducepathogens and is notpasteurized.Farm owner and farmmanager are aware of JuiceHACCP regulation andfollow the regulation.Farm owner or farmmanager not aware of JuiceHACCP regulation. Farmnot in compliance withregulation.** Sorting and culling apples to exclude damaged and rotten fruit prior to squeezing will reduce patulin levels.Grower Self Assessment of Food Safety RisksJuice and Cider Production—2

Juice and Cider Production Action PlanPrioritizeChanges PracticeDate: Reviewer: Field or Commodity:Your Plans to Reduce RisksAction DateTraining and certification in JuiceHACCPJuice and cider pasteurization forwholesaleProduction of non-pasteurizedapple juice and cider forgrowers who direct marketLabeling for non-pasteurizedapple juice and cider forgrowers who direct marketPatulin content in apple juiceand ciderDo not remove. Photocopy this master for evaluations.Juice and Cider Production Action Plan—1 of 2

Juice and Cider Production Action PlanPrioritizeChanges PracticeDate: Reviewer: Field or Commodity:Your Plans to Reduce RisksAction DateCitrus juice productionAdherence to 21 CFR 120-FDAJuice HACCP RegulationDo not remove. Photocopy this master for evaluations.Juice and Cider Production Action Plan—2 of 2

Training and certification in Juice HACCP . Juice and cider pasteurization for wholesale . Best Practice . Farm personnel that control cider production are trained and certified in Juice HACCP as required through 21 CFR 120.

Related Documents:

Virgin Pina Colada Virgin Mojito (Lime Juice, Mint Leaves, Brown Sugar) Virgin Mary (Tomato Juice, Tabasco, Celery Stick) Ocean Surfer Froster (Pineapple Juice, Orange Juice, Strawberry Juice, Kiwi) Berry Sweetheart (Cranberry Juice, Apple Juice, Honey, Cherries) Mystic Falls (Cranberry Juice, Apple Juice, Grapefruit Juice) Virgin on the Beach

The New Cider Maker’s Handbook is published by Chelsea Green Publishing, White River Junction, VT. www.chelseagreen.com See the author’s website: cjoliprsf.ca to download this presentation, and for more on fruit and cider. Meet the author on an Internet discussion forum: Cider Digest Cider Workshop GOA Network

The New Cider Maker's Handbook . Claude Jolicoeur . Amazon / IndieBound . Craft Cider Making . Andrew Lea . Amazon / IndieBound . Exploring the Many Styles of Cider . Eric West . Director – Great Lakes International Cider & Perry Competition . Interim Director – Cider Certification Program .

Following are some tasty juice combinations you may wish to try: 5 oz. carrot juice with 3 oz. celery juice - for improved flavor, process a small amount of ginger (1/2" diameter x 1/2" long) or add a few drops of lemon juice. 4 oz. carrot juice with 4 oz. apple juice 6 oz. carrot juice with 2 oz. cabbage juice

Juice Box (Gear Box) Juice Box 4000 LP Juice Box Series Juice Box 4000 Juice Box (Gear Box) Juice Box 4000 LP Juice Box Series Juice Box 4000 Nameplate/Description Each Cummins Onan generator also has a spec number description, which is shown on the serial number tag attached to the generator. Here is a representation of the tag on a QG4000.

European Cider Trends 2019 Excise Duty Source: European Commission Excise Duty tables as at 01.07.2018 For updates please refer these documents at ec.europa.eu and www.gov.uk. Overview standard rates in / hectolitre valid for a 4.8% abv beer, and for a cider with 5% abv non-flavoured, non-sparkling Beer 4,8 % ABV Cider 5% ABV Wine (still .

– In cider, often expressed as g/mL or g/L as malic acid Acidity . YAN levels recommended by the 2016 Scott Labs Cider Handbook: Yeast Nutrition, cont. Yeast need oxygen during growth phase (aka, ‘lag phase’) while cells are reproducing . The New Cider- .

American Petroleum Institute (API) has developed such guidelines for evaluation of the capacity of the pile foundations (API RP2A, 20th edition 1993). These guidelines address a wide scope of topics such as operating and environmental loading; determination of static capacity; influences on capacity, stiffness; applications of discrete element and continuum analytical models; use of in situ .