Choosing a Private Label Small Batch USA Juice Manufacturer
Choosing a juice maker is important, but what exactly is the right size? The size of the production facility is important, too. This will make it easier to choose between competing juice manufacturers. The key to a successful business is having high-quality juice, so you need to be selective when it comes to the size of your company. For instance, you must consider the pathogens found in the juice you want to use.
Process authority
When considering a juice processing company, it is important to find out more about the “process authority.” This is the person who has the most knowledge about the methods used to treat food with pathogenic microorganisms. These experts should be able to determine the most effective methods and critical limits for the treatment of the juice. They should also have knowledge about other important factors like temperature, pressure, and the type of equipment used. A Retail Establishment provides the juice directly to consumers. Their products must be hermetically sealed to avoid microbial growth.
To determine the effectiveness of pathogen control measures, the company should consider outbreaks of illness and disease linked to its product. This way, they can determine whether the juice is a source of contamination for a specific pathogen. These outbreaks are most likely the result of an ill worker or food handler. Regardless of the method chosen, it is essential to implement a process control system. To learn more about this, read the following section.
Critical limits
Various types of processes can be used to produce juice, but each of them must have certain critical limits to be effective. The process authority must determine how to control these parameters in order to produce safe juice. The following are some factors to consider: flow rate, turbulence, pressure, concentration, intensity, penetration depth, and absorbance. Here are a few examples of critical limits that must be maintained in juice manufacturing.
The flow rate through the UV exposure chamber is a critical control point. This is a process that needs to deliver a minimum amount of UV energy and be able to control the rate of juice. These parameters can be identified through on-line metal detection equipment. This equipment continuously monitors the product after it has been sealed. No metal fragments should be present in the finished product. These parameters are critical for HACCP planning.
Monitoring procedures
Among the most important components of a quality process is adherence to strict and consistent Monitoring Procedures (MPs). These guidelines address the health and hygiene of workers and ensure that the fruits and vegetables are safe for consumption. SSOPs are also necessary to minimize the risk of contamination of food with harmful microorganisms. In addition to adherence to proper MPs, a reputable juice manufacturer should adhere to other quality control measures.
Upon receiving the raw materials, the manufacturer must implement strict and effective controls to ensure the safety of the product. For example, if the juice is processed by a high-temperature method, the temperature should be set to 80 degrees Celsius for 30 seconds. This is a method of thermal inactivation of pathogens that can achieve a five-log reduction. As long as the resulting product is thermally processed, the FDA is unlikely to have any questions about its classification as a thermal concentrate.
Verification procedures
As a part of the regulatory framework for juice production, the FDA requires that companies adhere to verification procedures for pathogen control. These procedures are required to reduce the level of target pathogens by a factor of 10, five, and ten, respectively. To achieve a 5-log reduction in pathogens, a juice processing facility should employ a five-log process. However, the actual pathogen concentration is not regulated in this way.
The FDA’s guidance for processing juice requires that processors implement written hazard analysis for each of their products. The analysis must identify food hazards and describe the controls that address them. It must be done for every type of juice and may be grouped into one hazard analysis for consistency. It is important to note that this is not a complete list of all the hazards that can affect juice production.
