Jump to content

  • Quick Navigation
- - - - -

Pasteurised apple juice HACCP

apple juice pasteurised juice fruit HACCP PRP

  • You cannot start a new topic
  • Please log in to reply
2 replies to this topic

#1 skellyy13


    Grade - Active

  • IFSQN Active
  • 1 posts
  • 0 thanks

  • United Kingdom
    United Kingdom

Posted 28 January 2019 - 06:13 PM



I am a University student at the University of Birmingham studying for a MSc in Environmental Health, as part of Food Safety Module  we have been tasked with a group assignment to write a HACCP plan for the production of pasteurised apple juice.

Does anyone have any guidance or example documents including any example PRPs which may be of any help!


We haven't been provided with any examples so are going in blind! other than a few hours of lectures on the principles of HACCP!




#2 Scampi



  • IFSQN Fellow
  • 2,832 posts
  • 777 thanks

  • Canada
  • Gender:Not Telling

Posted 28 January 2019 - 06:30 PM







These 4 should give you a good place to start!  PRP's will be a bit different depending on the country



Because we always have is never an appropriate response!

#3 pHruit


    Grade - FIFSQN

  • IFSQN Fellow
  • 1,229 posts
  • 531 thanks

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Interests:Composing/listening to classical music, electronics, mountain biking, science, sarcasm

Posted 29 January 2019 - 09:50 AM

Hi Sarah,

Scampi's links are good and you won't go too far wrong using them as a starting point, but as noted, bear in mind that the US view on HACCP for juices does differ somewhat to that in Europe - their "Juice HACCP" regulation (21CFR120) is notably more prescriptive than the EU's approach, which largely leaves it up to the processor / Food Business Operator. I've seen at least one FDA "warning letter" issued to a juice processor in Europe that I know well and know they operate to an excellent standard with a HACCP plan that I personally think is very solid, but it didn't comply with the specific requirements of the US regulation.

Nonetheless the US material does have some very useful content, and indeed I cite some of it as a reference in our own HACCP plans for juice products.

Other useful references specifically for the pasteurisation step would be: 
https://www.ncbi.nlm...pubmed/11726144 (n.b. "Apple Cider" in the title of this paper is the American term for cloudy apple juice, i.e. non-alcoholic)


This is also useful in a broader sense although goes into soft drinks in general: https://www.research...nd_Fruit_Juices


Have they given you a process flow diagram as the basis for this, or are you supposed to work that out / make one up for yourselves?

I can think of at least one fairly large cider processor (will at least give you a feel for the process) in the Birmingham area and I believe there are a few sites around the Herefordshire region who press apples, so it could be worth reaching out to them to see if they allow student tours or similar, as I always think that it's best to have a rough understanding of the process you're looking at, irrespective of how much knowledge of HACCP you may or may not have.


I'd love to be able to attach some real HACCP plans for you as examples (juice is currently about 75% of my time), but I'm contractually prohibited from doing so!

Nonetheless I am able to spend a small amount of my time assisting students (we had a group of undergrads from an Environmental Health course here a few weeks ago) so if it's useful to talk through with someone based in the UK then please feel free to or send me a direct message.

Having said that, you won't go far wrong with posting ideas etc here for discussion, as there is a massive range of knowledge floating around this forum.

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users

EV SSL Certificate