owner or consignee at the time of entry of a food product into the United States, or the U.S. (g) Food hazard means any biological, chemical, or physical agent that is reasonably likely to cause illness or injury in the absence of its control. Department of Agriculture choice or higher quality. For processors of citrus juices using treatments to fruit surfaces to comply with § 120.24, culled means undamaged, tree-picked fruit that is U.S. (f) Culled means separation of damaged fruit from undamaged fruit. (e) Critical limit means the maximum or minimum value to which a physical, biological, or chemical parameter must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level the occurrence of the identified food hazard. (d) Critical control point means a point, step, or procedure in a food process at which a control measure can be applied and at which control is essential to reduce an identified food hazard to an acceptable level.
(c) Control measure means any action or activity to prevent, reduce to acceptable levels, or eliminate a hazard. (b) Control means to prevent, eliminate, or reduce. (a) Cleaned means washed with water of adequate sanitary quality.
The following definitions shall also apply: The definitions of terms in section 201 of the Federal Food, Drug, and Cosmetic Act, § 101.9(j)(18)(vi) of this chapter, and parts 110 and 117 of this chapter are applicable to such terms when used in this part, except that the definitions and terms in parts 110 and 117 do not govern such terms where such terms are redefined in this part and except that the terms facility, hazard, and manufacturing/processing in parts 110 and 117 do not govern such terms where used in this part. (2) For very small businesses that have either total annual sales of less than $500,000, or if their total annual sales are greater than $500,000 but their total food sales are less than $50,000 or the person claiming this exemption employed fewer than an average of 100 full-time equivalent employees and fewer than 100,000 units of juice were sold in the United States, the regulations are binding on January 20, 2004. (1) For small businesses employing fewer than 500 persons the regulations in this part are binding on January 21, 2003. However, by its terms, this part is not binding on small and very small businesses until the dates listed in paragraphs (b)(1) and (b)(2) of this section. (b) The regulations in this part shall be effective January 22, 2002. Processors should apply existing agency guidance to minimize microbial food safety hazards for fresh fruits and vegetables in handling raw agricultural products. Raw agricultural ingredients of juice are not subject to the requirements of this part. The requirements of this part shall apply to any juice regardless of whether the juice, or any of its ingredients, is or has been shipped in interstate commerce (as defined in section 201(b) of the Federal Food, Drug, and Cosmetic Act, 21 U.S.C. Juice means the aqueous liquid expressed or extracted from one or more fruits or vegetables, purees of the edible portions of one or more fruits or vegetables, or any concentrates of such liquid or puree. (a) Any juice sold as such or used as an ingredient in beverages shall be processed in accordance with the requirements of this part.
HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS SUBCHAPTER B - FOOD FOR HUMAN CONSUMPTION
0 kommentar(er)
