Hazard Analysis and Critical Control Point (HACCP) Procedures for the Safe and Sanitary Processing of Juice

OMB 0910-0466

OMB 0910-0466

This information collection supports FDA regulations in part 120 (21 CFR part 120) pertaining to sanitary procedures for fruit and vegetable juice processing. Respondents to the information collection are manufacturers of these products who must ensure hazard analysis critical control point procedures are established and implemented to prevent against insanitary, misbranded, or deceptively packaged food.

The latest form for Hazard Analysis and Critical Control Point (HACCP) Procedures for the Safe and Sanitary Processing of Juice expires 2023-03-31 and can be found here.

OMB Details

Sanitation Standard Operating Procedures Monitoring and Correction Records

Federal Enterprise Architecture: Health - Consumer Health and Safety


© 2021 OMB.report | Privacy Policy