“HACCP” for Citrus Processing is a topic that I have presented five different times in five years and each time the urgency of this topic becomes more critical. Five years ago when one spoke of HACCP, concern in the citrus industry other than foreign material, was a mute point. No one ever believed that pathogens could survive at such a low pH. But after several reported food safety instances that related to microbes and juice, the time has come for citrus processors to seriously evaluate their process and establish and maintain a HACCP Plan that will control existing and potential food safety hazards as defined by present day standards and concerns.

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