Info Collection on HACCP Procedures for Imported Juice Under Review by FDA
The Food and Drug Administration has submitted for clearance by the Office of Management and Budget an information collection entitled “Hazard Analysis and Critical Control Point Procedures for the Safe and Sanitary Processing and Importing of Juice.” Comments on this collection are due no later than Feb. 26.
HACCP is a preventive system of hazard control designed to help ensure the safety of foods. The rationale in establishing an HACCP system is to design and check the process so that the final product is not contaminated, rather than testing for contamination after it may have taken place. Under HACCP, processors of fruit and vegetable juices establish and follow a preplanned sequence of operations and observations (the HACCP plan) designed to avoid or eliminate one or more specific food hazards and thereby ensure that their products are safe, wholesome and not adulterated.
Information development and recordkeeping are essential parts of any HACCP system. The information collection requirements are narrowly tailored to focus on the development of appropriate controls and document those aspects of processing that are critical to food safety.