Guest post by Eric Toussant, President of GlobalCert Food Safety, LLC
For HACCP consulting services, contact Ari Sexner, juice business consultant.
Download the example HACCP plan: New Juice Co HACCP Plan.zip
Download the example SSOP program: New Juice Co. Sanitation Standard Operating Procedures
HACCP Program Description:
HACCP – Hazardous Analysis Critical Control Points. HACCP is a scientific, systematic approach to food safety. We combine scientific data and a management system to conduct a risk assessment of our ingredients and processes.
Senior management must ensure the following five Preliminary Tasks have been completed prior to completing the 7 principles to HACCP:
- Assemble the HACCP team
- Description of the product and it’s method of distribution
- Identification of the the consumer and it’s intended use
- Construction of the process flow diagram
- Verification of the flow diagrams
Once the above have been achieved, the team can move forward to completing the 7 Principles of HACCP.
- Conduct a Hazard Analysis
- Determine Critical Control Points
- Determine Critical Limits
- Develop Monitoring Procedures
- Develop Corrective Action Procedures
- Establish Verification Procedures
- Establish Record Keeping and Documentation Procedures
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SSOP:
SSOP – Sanitation Standard Operating Procedures. There are 8 requirements under the FDA for Juice companies.
- Safety of water
- Cleanliness of food contact surfaces
- Prevention of cross contamination
- Maintenance of hand washing and toilet facilities
- Protection of food from contamination
- Proper labeling and storage
- Control of employee health conditions
- Exclusion of pests from facility
Along with these 8 requirements the company must also explain how they monitor each of the requirements as well as which records they will keep as supporting documentation.
Comments
Hi, I need cold pressed process flow diagram. Can you share with me?
One of our team members will email you, thanks!
Hi, I need cold pressed process flow diagram. Can you share with me?
Hi Luna, Ari our juice business consultant will be emailing you shortly, thanks!
Hi, Can you share your cold pressed HACCP plan with me?
yes, the link to download the file is in the article. If you would like to speak to our consultant for help with your plan, email aris@goodnature.com
Hi, I'm out in the California and am interested in more information on HACCP plan guidance. Thank you!
Hi There... We are in the very beginning phases of starting a juicing business. We are being told that we will need to find a commissary kitchen and have a HACCP plan. I would SUPER appreciate any information or costs related to getting help with that! Thanks a BUNCH in advance!
Hey Jamie! Absolutely, we will have our chef and business consultant Ari reach out to you ASAP 😊
Hello, I’d like to open a juice bar to sell directly to customers and if business grows and we can budget for whole selling, I’d love to do that too. I’m wondering what documents and registrations I’ll need to successfully operate one in Los Angeles, CA. I’ve heard of the food handlers certificate, PFR, HACCP and now learning the SSOP and HPP from your article. There’s also a quarterly health permit I need to learn. Can you kindly email me and help me to learn what all I’ll need to start, please! Thanks a bunch
Hi Raquel, Our chef and business consultant Ari will email you shortly!
Hi, I have 1 juice bars and am opening up 2 more locations in CT. I would love to purchase a HACCP plan from you ASAP, as we are supposed to go to the town with plans this week. Looking forward to your response - thank you! Best, Brennan Branca BARVIDA Owner/ Founder
Hi Brennan, Ari will reach out to you today, thanks!
HELLO AGAIN, I am writing in hopes to have somebody contacting me in regards to have an HACCP/SSOP plan made for me. I'm attempting to write these myself but I am spreading myself a little to thin! Thanks!!
Hi Dylan, I hear you, they are quite involved! Ari will reach out to you via email shortly, thanks!
Hi! We were wondering how much it would be to create a full HACCP plan for our juice business? Thank you!
Hi Kiera, I see Ari, our chef and business consultant, has been in touch with you, please let us know if you have any other questions!
Going through the Hazard Analysis provided, I'm surprised to see that none of the steps are listed as a CCP. Is anyone able to elaborate as to why this is? Thanks!!
Hello Dylan, Yes, you are absolutely correct, typical operation selling raw juice can have around 5-6 CCP's, unfortunately, the free downloadable template is just to provide a sample of what one can look like. Are you currently writing a HACCP now? Let me know if you have any questions or if I can help you out in any way (Aris@goodnature.com)? Thanks!
Hi I would also like to see what it would cost me to have you write up a HACCP for me, I am in the beginning stages of opening up a small juice bar. Thank you Terri Elge
I will have our consultant reach out, thanks!
How much do you charge to write up a complete HACCP and SSOP for an hpp facility (Texas food solutions) and for the health department since we bottle and sell our beverages to local stores and plan on opening a small juice bar.
I am also interested in how much you charge to write up a complete HACCP (for submission to the health department) , for a small organic cold press juice shop. We would like to start bottling for sale at some local businesses. Thanks!
How much do you charge to write up a complete HACCP (for submission to the health department) , for a small juice bar. We would like to start bottling for sale in our retail and mobile truck?
I will have our consultant reach out to you via email. Thank you
Hello Charlie, My Health Department is asking me for a HACCP plan. I am executing my Business Plan in hopes for a Feb-March 2018 opening date as I have negotiated a lease and am waiting for the hard copy to send to my lawyer to look over. What is the difference between a HACCP and an SSOP? My juice bar is going to be simple. But I am needing some assistance. Would you be so kind as to e-mail me please? Thanks a bunch!
Yes I'll reach out!
I am very interested in also having someone assist us in a HACCP plan. Please let me know.
I am making Cold Press Juices. I have my HACCP set up. For 5-log I want to use HPP processing. But looks like I cannot since FDA 120 says all should be done in single facility. Is this correct or I am reading it wrong?
I believe you would need a separate HACCP plan for the HPP facility if you have the HPP done at a separate place. So one HACCP plan for your juice factory, then another one for the HPP plant. Normally the HPP facility can assist with this. Definitely check with your local health department first.
Hi, Do you know if California Department of Public Health approves the production and transportation of juice in a commercial kitchen WITHOUT an ANSI/NSF certified juicer? I live in a small community and would like to get a feel for the market before investing in the Goodnature. Also, do you know how I could find an HPP facility near me (Northern California)?
The health department is unlikely to allow you to produce a commercial product using a machine that's not up to NSF standards. Goodnature equipment is all compliant with NSF/ANSI standards. You can check on the website of Avure and Hiperbaric for HPP tolling centers. Most of them will have high minimums, so they tend not to work with small companies. But it never hurts to ask!
Aloha. I own a cold pressed juice company in hawaii and would need assistance with my HACCP problem in order to sell wholesale.
Hi Camu, can you submit a form here with a request for consulting? Then your information will go directly to our consultant. Thank you! www.goodnature.com/contact
Hello, I am the production manager for a cranberry juice co. and we need to have a HACCP plan written up. Can you send me an email with the costs? And does the plan include ssop's that are specific to our business?
Hi Will, we do completely custom HACCP plans. Please fill out the form here and it will go to our consultant. Thank you! goodnature.com/contact
Do these apply to Cold-Pressed HPP HACCP and SSOP as well, or is this for smaller scale, in shop retail stores?
HPP lines of juice would need additional information in the plans. This was created for raw, unpasteurized juice.
Hi Ari, I am preparing my HACCP plan and need help with 5-log reduction. Please contact me. Thank you
Hi I'm looking for some one to do HACCP and SSOP plan for my small meat factory
Depending on what you will be processing and the actual process in the meat factory will determine what SSOP's will be required, I just sent you an email, will talk soon to assist. Thanks
I'm looking for some one to do HACCP and SSOP plan
Hello. I am in process of opening a cold press juice bar, hopefully first of many. I am working with Georgia Dept of Ag - which is insisting that I do need HACCP plan. However, based on what I have read on fda.gov website regarding this topic, the business model I am creating is exempt as I will be bottling juice at location and selling direct to customer. If I understand correctly, the site even states that if I press the juice in a juice-kitchen location and then sell my product in my OWN retail location(s) I am still exempt - that I WOULD need HACCP plan if I wholesale my product to other businesses for resale. Do I understand this correctly? Do I need or not need it? And if I do, would I personally need to go to training to learn how to comply with these laws and regulations in order to write this plan and implement it or can I hire the writing of this plan out? Thanks so much. I look forward to your reply Carola Rutkowski
Carola, if the local health department is telling you that you need HACCP, then you should go through the process. Although the federal laws require it only for wholesale distribution, state and local governments can enforce their own regulations. We offer a HACCP consulting package that would get the entire plan written and customized for your business. I will follow up via email. Thanks
Does the cold press process provide the 5 log reduction that the FDA requires for product which is to be transported and sold at a different location? If not, do we then have to pasturize?
The cold press process is what makes the raw juice, but to achieve the 5 log reduction you need secondary processing. This is usually done with High Pressure Processing (HPP).
Hello. For wholesale distributors of raw, non-HPP cold pressed juice, what is required outside of HACCP and SSOP? Are there additional rules that wholesalers have to adhere to that retail and direct to consumer operators do not? Thanks.
Part of HACCP for wholesale juice in the US is achieving 5 log reduction in living organisms which is basically done by the process of pasteurization or HPP. Check out this post about HPP. Also, a good resource is simply calling your local health department. They can usually supply the information you need, and laws vary by region.
Hello, Does a cold-pressed juice bar need a HAACP plan?
In the US, if you plan to sell wholesale you need a HACCP plan, but not always if selling direct to consumers.
How much do you charge to write up a complete HACCP (for submission to the health department) , for a small juice bar. We would like to start bottling for sale in some local co ops.
Hi Malikha, I will forward your email onto Eric, and have him get in touch with you. Thank you.
Where is the example SSOP I only see the HACCP example
Thank you for pointing that out! There is now a 2nd link above with the SSOP example.
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