Juice Safety
in Juicepedia, Production
From the growers’ farm to your refrigerator, safety is the top priority for companies in the juice industry. The US Food and Drug Administration (FDA), oversees the safety of all foods and beverages sold in the United States including juice. All juices sold in the US, regardless of the country of origin, must adhere to the same strict safety regulations. Juice safety measures include:
- Hazard Analysis and Critical Control Point (HAACP): A key FDA-regulated safety measure for the production of juice is the Hazard Analysis and Critical Control Point management system. HACCP addresses “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.” All juice processing facilities must comply with HACCP and such facilities are regularly inspected by federal and state agencies.
- Food Safety Modernization Act: The FDA Food Safety Modernization Act (FSMA) further outlines clear, specific actions that must be taken throughout the supply chain to prevent foodborne illnesses and contamination.
- Total Diet Study: To further ensure the safety of food and beverages, the FDA also regularly tests and monitors levels of about 800 contaminants and nutrients in the average U.S. diet as part of its Total Diet Study.
- Pesticide Regulation Pesticides are widely used to control pests such as insects, weeds and fungus. The U.S. Environmental Protection Agency (EPA) sets tolerances for pesticide levels in food. The EPA limits (or tolerances) for pesticide residues are set at a level that reflects EPA’s determination that the pesticide can be used with “reasonable certainty of no harm.” These tolerance levels are considered safe based on survey information on daily food intake by adults and children. The EPA continuously evaluates new and existing pesticides, and works to improve the safety standards related to pesticide residues on food.