Juice HACCP

Provides Hazard Analysis Critical Control Point (HACCP) resources for juice and fresh produce. This includes generic HACCP plans and models, checklists, guidelines, toolkits, workshop powerpoint presentations, and more.
Books and Materials on Juice and Fresh Produce in the NAL Catalog (AGRICOLA)

National Agricultural Library (United States Department of Agriculture).

Searchable database for resources available to persons interested in information on juice and fresh produce.

Search AGRICOLA for resources

Food and Drug Administration (United States Department of Agriculture).

Provides links to regulation, implementation, training and education, and background information regarding juice Hazard Analysis Critical Control Point (HACCP).

Oregon State University Extension Service.

Publication that thoroughly introduces the sources and vectors of contamination and technologies used for achieving a 5-log reduction in targeted pathogens associated with juice processing. Includes a juice Hazard Analysis Critical Control Point (HACCP) flow diagram.