Fresh juice bars are now a regular part of many food service establishments. Several outbreaks of illness have occurred from the consumption of fresh, unpasteurized apple juice.

The safe handling, cleaning, and processing of fruit/vegetables, and the proper cleaning and sanitizing of equipment are essential to help reduce the risk of foodborne illness.

1. You need to wash all fruit/vegetables in clean fresh water. You may wish to dip fruits and vegetables in a chlorine bleach solution for 3-5 minutes and then rinse them off. Use one teaspoonful of bleach per gallon of cool water. Rinse off fruit/vegetables after dipping in bleach. Items such as carrots and other root vegetables should be peeled just as a precautionary measure.
2. Wash your hands thoroughly before handling clean fruit/vegetables.
3. You need to wash, rinse, and sanitize utensils/knives before cutting fruit/ vegetables. Separate cutting boards for fruits and vegetables are needed unless cleaning/sanitizing occurs between each use.
4. If the juice is not served immediately, put it in the refrigerator or in ice.
5. Thoroughly clean juice machines according to manufacturers' recommendations. All food contact surfaces need to be washed and sanitized frequently during the day.
6. Store juice at 45º F. or below during refrigerated storage or iced storage. Replenish ice as it melts. To keep the produce cold the level of ice must be within 1 inch of the top of the container (otherwise it won't work well).

There are potential risks in the consumption of unpasteurized juices. Following these guidelines will reduce the risk. To reduce risk even more, heat juice to 160º F and refrigerate immediately.