delete PART 120—HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS
Federal regulation requiring juice processors to implement HACCP systems to prevent foodborne illness through sanitation controls, hazard analysis, and critical control point monitoring, with phased compliance deadlines for small businesses.
This regulation creates a $2+ billion compliance burden that disproportionately harms small businesses while providing minimal public health benefits - most juice-related illnesses occur from improper home handling, not commercial processing. The 185,000-page CFR already contains sufficient food safety provisions, and state/local authorities can handle juice safety without federal overreach.