The Food Code requires fresh fruit or vegetable juices that are packaged at retail (untreated juices or beverages containing untreated juices that are offered to consumers as prepackaged foods) to be processed under HACCP with a 5 log reduction in pathogens of concern OR bear the warning statement as specified in 21 CFR Section 101.17(g). That statement is: “WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems.” The definition of “juice” includes puréed fruits and vegetables, which are commonly prepared for service to highly susceptible populations.
Foodservice establishments that serve a highly susceptible population (including anyone age 9 or less) cannot serve prepackaged juice that bears the warning label and they must serve only pasteurized juice. Unpackaged juice (glasses of juice prepared at a juice bar, for example) does not require the 5 log reduction nor a warning statement or other consumer advisory when prepared and served at retail. Usually the juice is served by the glass or in small batches compared to a commercial juice processor. It is not required, but a retailer-foodservice operator should provide a label or “warning” that their fresh juice is not pasteurized.
Some regulatory jurisdictions require juice processing to be performed in a cold room (<55°F), especially when performed in a commissary-satellite situation. Check with your individual regulatory authority to see if there are any such requirements. If a retail-foodservice operation decides to use voluntary HACCP under the Food Code 3-502.11, then they should consider meeting the Juice HACCP guidelines such as using a thermal (heat) process that meets the 5 log (D) thermal destruction of E. coli O157:H7. Operators may also choose to employ UV pasteurization processes.