In order to achieve the safety of the product of orange juice packed
in glass bottles, the physical, chemical and biological hazards that
are likely to be found in all stages of industrialization have been
studied, based on the methodology of inte
rnationally approved
hazard analysis according to the HACCP methodology. This study
identified all the potential risks associated with this industry, which
were three basic stages within the manufacturing line: the
pasteurization, the closing phase and the cleaning phase (CIP).
