Mo. Code Regs. tit. 19 § 20-1.200
Current through Register Vol. 49, No. 21, November 1, 2024.
Section 19 CSR 20-1.200 - Juice Hazard Analysis and Critical Control Points (HACCP)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, http://bookstore.gpo.gov. This rule does not incorporate any subsequent amendments or additions. AUTHORITY: sections 192.006, 196.045, and 196.050, RSMo 2000, and section 192.020, RSMo Supp. 2012.* Original rule filed March 11, 2013, effective Sept. 30, 2013. *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.