Juice Safety

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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 plant disease. 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.

Making Juice

Making 100% juice is remarkably simple.  The three basic steps are:

  1. Wash the fruits or vegetables;
  2. Extract the juice by pressing the produce;
  3. And lastly, juice is typically heat pasteurized for food safety. As an alternative to heat pasteurization, some juices are made through a process called high pressure processing (HPP).

Juice Processing

While making juice is called “processing,” the process is not complicated and does not impact the quality or nutritional value of 100% juice.  

Further benefits of commercially-made juice are that it makes high-quality product available year-round, provides vitamins and nutrients from the fruit or vegetable, and follows strict procedures to ensure food safety.

Juice & Contaminants

The juice industry is committed to providing safe, quality and nutritious juices and complies with all federal regulations for food safety. Learn more.