Quality and Hygiene Requirements for Fruit Juice Production

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What the Process Engineer Examines

Documentation, production records management

After each batch of customs clearance, before the next batch of production, the production records of this batch should be retrieved, and the fruit juice production records of the next batch should be issued.
When replacing the production variety after customs clearance of each batch and before the production of the next batch, the relevant records of the subsequent varieties of the batch should be retrieved. At the same time, the corresponding filing form for the next batch will be issued.
juice process hygiene

Juice process disciplinary inspection

Check daily to keep the production site quiet and orderly. As well as doing a good job of "three wears and two wears". Do not leave the post, do not evade the post, and do not lie down.

Juice process hygiene

Check whether the ground is neat, whether the doors and windows are clean and intact, and whether the equipment, instruments, and pipes are neatly placed.

Fruit juice production records

The juice process engineer is responsible for checking the production records of each batch in each position. The focus is to check that the records are true, timely, and accurate. Identify problems and correct them immediately.


Check the clean-up work and confirm with the workshop inspector to avoid accidents with mixed materials, and whether the employees clean the workplace before changing the production variety, specifications, and batch numbers in each production process.

Run-time check

Take the form of a spot check to check whether the operator strictly implements the SOP.

What the Quality Inspector Inspects

juice process hygiene

Fruit juice production records

Responsible for checking the production records of each batch of each position. The focus is to check whether the content of the record is true, timely, and accurate. Identify problems and correct them immediately.

Juice process hygiene

When the corresponding items of the health management system in the production area are found to be unqualified, urge the operators to rework until the inspection is qualified.


Products with changed batch numbers or varieties shall be strictly reviewed and then signed in the liquidation record.

Quality Control 

Before juicing, the fruit should be washed and inspected thoroughly. Inspection and removal of unsound fruit are very important, even more so than whole fruit processing. After juicing, defective fruit ends up contaminating the entire batch of juice. In the same vein, some pieces that contain microbial pathogens or toxic chemicals can wreak havoc when juicing.

Material preparation

Check the quality of raw and auxiliary materials, and accept and sign after weighing.


Check that the raw and auxiliary materials are completely dissolved, and check the volume of the preparation, filter media, and clarity of filtration. Check the organoleptic properties, refractive index, pH, and total acidity of the finished liquid.


Filling volume inspection: 10 bottles are randomly checked each time, at least 2 times a day, and the filling volume should be within the filling volume range.


Check whether the cap is tightened and the torque meets the requirements.

Visual inspection

Sampling and visual inspection at least 2 times a day, the finished liquid should meet the requirements.

Check lot number

Sampling 20 bottles, the batch number should be clear and printed in the correct place.

Outer packaging

Check the printing quality at any time, and supervise the disposal of waste certificates and waste cartons. For each batch of cartons, confirm that the label content is consistent with the product name, specification, and the batch number produced.
Check the carton lot number quality and sealing quality at any time.
juice process hygiene

Juice Process and Environmental Hygiene

Fruit juice production enterprises should have health measures to prevent pollution, formulate various health management systems, and have a special person in charge.

Fruit juice production must have a clean production environment. Factory sites, roads, transportation, etc. shall not cause pollution to food production. The overall layout of production, administration, living, and auxiliary areas should be reasonable and not interfere with each other.

The design and construction of the plant shall take into account the ease of cleaning. The inner surface of the clean room (area) should be flat and smooth, without cracks, tight joints, no particles falling off, and can withstand cleaning and disinfection. The connection between the wall and the ground should be curved or other measures should be taken to reduce dust accumulation and facilitate cleaning.

Non-production items and personal sundries shall not be stored in the production area. The waste in production should be disposed of in time.

The setting of dressing rooms, bathrooms, and toilets should not adversely affect the clean room (area).

The choice of material, style, and wearing style of workwear should be compatible with the fruit juice production operation and air cleanliness level requirements, and should not be mixed.

Clean workwear should be flat, static-free, and free of shedding fibers and particles. Work clothes should not bring in additional particles when washing and disinfecting. Workwear should have a washing cycle.

Fruit juice production personnel shall have health records. Direct contact with the finished liquid production personnel at least once a year for physical examination. Patients with infectious diseases, skin diseases, and wounds on the body surface shall not be directly in contact with fruit juice production.