± protection of food,foodpackagingmaterial,and foodcontactsurfaces
from adulteration with potentially hazardous chemical, physical and
biological agents;
± proper labeling,storage, and use of toxiccompounds;
± control of employee healthconditions;and
± exclusion of pests.∑ Sanitation control records. Eachprocessorshallmaintain sanitation control
records, in English,that,at a minimum, documentthe monitoringand correc-
tionsprescribedin the sanitationmonitoring program above.These records
shall be retainedat the processingfacility or at the importers place of business
in the US for at least1 yearfromthe dateof manufacture for perishable or
refrigeratedproducts, and for at least2 yearsor the shelf-life of the product
(which everis greater)for frozen,preserved, or shelf-stableproducts.
FDAJuiceHACCPregulations
MorerecentFDAHACCP regulations, promulgatedin 2001, for domestic and
imported fruitand vegetable juiceand juiceproducts10,11are verysimilar to
those for fish and fisheryproducts. A notable exception is that writtenSSOPs are
required ratherthan recommended (shouldvs.shall)as is the case in the seafood
HACCP regulation.TheseSSOPS are required for the eightkey sanitation
conditionsand practices (listedabove)before, during and afterprocessing.
Monitoring,record keeping,and record retentionrequirementsare similar to
those describedabovefor the seafoodHACCP regulation.
Under the JuiceHACCP regulations,the FDArecommendsimplementing
rigorousSSOPcontrols to avoid cross-contaminationof milkallergensinto juice
if sharedequipment is usedfor bothmilkand juice.^12 TheseSSOPsshould
includeadequate logging and documentationto ensure that suchequipment has
beencleanedproperly beforeit is usedto processjuice.
NCIMS voluntaryfluid milkHACCP
A voluntaryHACCP program has beenphased in underthe NCIMS Programfor
fluid milk and fluid milk products.^13 Under this cooperative state/federal
program, milkprocessors havethe choiceof beinginspectedand listedunderthe
traditionalNCIMS ratingsystem,or theycan be listedas a HACCP facility,
wherebytheymust developand implement the HACCP system, and are audited
accordinglyby the regulatoryagencies. To comply withthe HACCPprogram,
eachmilkplant,receivingstation or transferstationshall:
∑ develop and implement prerequisiteprograms (PPs)(e.g.SSOPs)that address
the eightsanitationconditions(listedabove). EachPP shallhavea brief
written description or checklist that the programs can be audited againstto
ensure compliance;
∑ monitor the conditions and practices of all requiredPPs withsufficient
frequencyto ensureconformancewiththose conditionsthat are appropriate
bothto the plantand the safetyof the foodbeingprocessed;
356 Handbookof hygiene controlin the foodindustry