Missouri Code of State Regulations
Title 19 - DEPARTMENT OF HEALTH AND SENIOR SERVICES
Division 20 - Division of Community and Public Health
Chapter 1 - Food Protection
Section 19 CSR 20-1.200 - Juice Hazard Analysis and Critical Control Points (HACCP)
Current through Register Vol. 49, No. 18, September 16, 2024
PURPOSE: This rule establishes sanitation and Hazard Analysis and Critical Control Points (HACCP) standards for the processing of fruit and vegetable juices.
PUBLISHER'S NOTE: The secretary of state has determined that the publication of the entire text of the material which is incorporated by reference as a portion of this rule would be unduly cumbersome or expensive. This material as incorporated by reference in this rule shall be maintained by the agency at its headquarters and shall be made available to the public for inspection and copying at no more than the actual cost of reproduction. This note applies only to the reference material. The entire text of the rule is printed here.
(1) Applicability. The requirements of this rule apply to buildings or facilities, or parts thereof, used for or in connection with the processing of fruit and vegetable juices.
(2) Standards. Manufacturers of any juice
sold as such or used as an ingredient in beverages shall operate in accordance
with 21 CFR Part 120 Hazard Analysis and Critical Control Point (HACCP)
Systems, revised as of April 1, 2012, hereby incorporated by reference and made
a part of this rule as published by the U.S. Government Printing Office, 732
North Capitol Street N W, Washington, DC 20401-0001, (202) 512-1800,
*Original authority: 192.006, RSMo 1993, amended 1995; 192.020, RSMo 1939, amended 1945, 1951, 2004; 196.045, RSMo 1943, amended 1993, 1995; and 196.050, RSMo 1943.
