The short shelf life often precludes positive release against micro - not clear where you are, but in the UK a "freshly squeezed" juice has a life of up to 14 days from production. Beyond this, the regulators view is that it's no longer freshly squeezed.
If you're not specifically intending it to be freshly squeezed then you've possibly got a bit more leeway, but pushing the life much beyond 14 days is probably going to require freezing. If you're going down the chilled route then waiting potentially 5 days for classical micro eats over 30% of the life before you can do anything with it, so you're going to want to look at process validation, with micro for monitoring rather than release.
What types of fruit are you processing?
If it's all acidic / low pH then your life is a bit simpler, but as vegetable products are becoming more popular I've seen a significant rise in unpasteurised blends where the pH is >4.5, often made by start-ups without much of a clue, and these unnerve me a bit
Do a bit of a literature search and you will find cases of food poisoning from juice - primarily Salmonella and E. coli - so you want to be on top of this risk. The common trend amongst many of these cases of food poisoning is poor, or outright stupid, washing processes...
In your position I'd therefore be focussing on your wash process and validation thereof. The exact significance will depend on the type of fruit and the nature of the extraction process(es) that you're using, but I'd ignore that and look at whatever your worst-case is going to be.