Food Safety First

Juice bars, like restaurants, have a unique set of food safety procedures employees are trained to follow.

Safety with juice products starts at the source. "You can minimize risks by choosing a supplier who is serious about food safety," says Rhondi Shigemura, director of research and development at Jamba Juice Co.,San Francisco.

Check to ensure that produce suppliers and distributors follow safe produce-handling practices. "We have an in-depth checklist for evaluating suppliers," says Hamilton Testa-Avila, Jamba's quality assurance manager. "We ask about HACCP (Hazard Analysis Critical Control Point) controls, microbial checks to ensure low bacteria counts, pest control and sanitation practices. We need to know what programs are in place and how they are documented and enforced." Once produce shipments arrive at your door, conduct a visual inspection; any products showing evidence of rough treatment, decay or pest infestation should be rejected.

Molds, yeast and bacteria multiply rapidly at ambient temperatures. Therefore, for the longest shelf-life, store fruits and vegetables to be used for juice drinks at temperatures of 41° or below (unless this temperature will damage their quality), and away from meats, fish and poultry to prevent cross-contamination. Label containers with the date of arrival, and instruct employees to select produce on a first-in, first-out basis.

Produce should again be visually inspected as it is removed from the cooler; pieces that are bruised, moldy or otherwise quality-compromised should be discarded. Wash the fruits and vegetables under running water; use a produce brush on vegetables like carrots.

At Jamba Juice, oranges are juiced using a manually operated machine that punctures the fruit and extracts the juice from the inside; there is minimal contact between orange juice and skin.

Besides juicing oranges for plain juice beverages, Jamba team members also make orange juice for use in smoothies. The juice is stored in gallon containers that have been washed, sanitized and air-dried. The containers are covered, labeled and placed in reach-in refrigerators in the service area, where the juice is either used within two hours or discarded.

According to the 1999 FDA Model Food Code, juice bar equipment, such as orange juicers, carrot juicers and wheat grass grinders, need only be dismantled, washed in detergent, rinsed, sanitized and air-dried once a day.

The preparation of fruit-based blender drinks calls for putting even more food safety practices into play. In addition to fresh fruits, these beverages usually contain many other ingredients with specific handling criteria. Refrigerated and frozen ingredients, such as juices and juice concentrates; individually quick frozen (IQF) fruits; sherbets and frozen yogurts should be manufactured under sanitary conditions, received in intact packages at proper temperatures (41° or below for refrigerated foods; 10° or below for frozen), and stored appropriately.

To ensure safety, juices and juice concentrates should be purchased pasteurized to minimize the presence of microorganisms. Also, many processors market juice products in aseptic packaging. Easy to open, these containers eliminate the need for can openers, thereby eliminating the risk of contamination from a dirty can opener blade.

With Jamba Juice's attention to food safety, Shigemura concludes, "People come to Jamba Juice because of our quality and cleanliness. We hope to maintain that reputation and help our business grow."