【正文】 s situation, which can prevent the product curdling as well (Onsekizoglu et al., 2010). Ultrafiltration is further filtered the juice in the suspended objects in order to get a better quality of the final product, the metal debris and other impurities can be in this step will be removed as well (Cindri? et al., 2011).Before the step of pasteurization, the filtered apple juice needs to mix with water, sugar, Vitamin C (Tropicana. 2014). The water source must avoid the potential risks, according to the relevant safe water standard. Sugar and Vitamin C should be supplied by an approved supplier to minimize the possible danger. Also, all materials must conform to the relevant food law. Juice must be pasteurized before filling processing, for 72℃ 6 seconds, in order to eliminate the bacteria to health and safety of the final product, then the product need to rapid cooling to 30℃ in order to prevent juice quality affected, and then fill in packing.Filling step should be in sterile under the conditions of safe operation and the temperature is 80℃ (Van et al., 2005), because of the higher temperature will lead to boil juice, affect the quality. Also, the packing materials could through heating, disinfector, ultraviolet irradiation, or a bined process to ensure safety and sanitary (He et al., 2005). In the process of production, if the metal pieces in the apple juice, can lead to serious threat, but pieces of metal that can be detected through the metal detector and discarded in a timely manner (214。C to 42176。C (Brands and Alcamo, 2006). Several Salmonella serotypes are available to grow with the scope of pH values from , with the optimum (FoodSafetyWatch, 2013). Salmonella disease usually characterized by abdominal pain, diarrhoea, fever and vomiting, but most patients will recover in 27 days without medical treatment (WHO, 2013). People usually get salmonella by consuming contaminated food. Salmonella can survive in the gut of farm animals, which may affect the products of poultry, eggs, meat and milk. Vegetables and fruit can also be infected by contacting with sewage in the water or manure in the soil (NHS, 2014). Many fruit juice manufacturers tend not to use thermal treatment to sterilize juice, owing to the loss of nutritional value and sensory qualities (Gabriel and Nakano, 2009). However, unpasteurized juice may carry salmonella through an indirect way. Listeria monocytogenesContaminated food with the bacterium Listeria monocytogenes can cause serious foodborne illness (Schlech III, Lavigne and Bortolussi et al., 1983). The disease mainly affects pregnant women, infants, older adults, and adults with adults with low immunity (Silk, Date and Jackson et al, 2012), shown as headache, stiff neck, confusion, weakness, and convulsions in addition to fever and muscle aches (Centers for Disease Control and Prevention, 2013). Listeria monocytogenes was identified as a foodborne pathogen associated with juice safety along with Salmonella and O157:H7 in the final ruling stated in the Federal Register [FR], although it has not been directly pertinent to foodborne outbreaks related with juice (Gabriel and Nakano, 2009). Cryptosporidium parvumCryptosporidium parvum is a kind of parasite can cause mild or even severe foodborne illness to humans (Fayer, Speer and Dubey, 1990). For humans with weak immune system, the symptoms of cryptosporidiosis are generally mild and selfrecovery within 12 weeks。 (4) evaluate and manage risks from irrigation water。health problems rangingE.C: 1. Presence of pesticide residue and heavy metal such as lead copper. 2. The presence of patulin that is caused by mechanical injury of apple.Choose an approved supplier who could provide a specification of products.YESRegulation (EC) No 396/2005 rules the amount of residue for heavy metal.The mycotoxin patulin is always found in apple juice manufacture (Buchanan, J. R. et al., 1974). Patulin has been reported to cause neurotoxic, immunotoxic, genotoxic and gastrointestinal effects (J. Hopkins (1993).P: Presence of metal, stone, glasses and other foreign bodies.Choose an approved supplier who could provide a specification of products.NOPRPs could be used to remove foreign body (GMP)2. Storage (Refrigerated)B: 1. The presence of pathogens in the process of storage. 2. The presence of parasites such as E. coli and Cryptosporidium parvum because of contamination.Storage at low temperature (under 7176。were found in unpasteurized juice products (Vojdani, . et al., 2008).coliO157:H7 can survive for several days in acidic pH between and .Acid Stressed Salmonellabrain damage in longterm exposure (Anon, 2013).CrosscontaminationCrosscontamination is also a concern during the process of juices. It may happen when the process line or equipment used for food that contain allergenic ingredients (peanuts, milk, egg, etc.) still used for making apple juice without adequate cleaning before processing the apple juice again. (FDA, 2004). If the person who is allergic to certain ingredients consumed, the undeclared apple juice would lead to a serious allergic reaction in, such as sneezing, wheezing, skin rashes and swelling. (Sampson, 1999). Control Measures for Chemical HazardsIn order to eliminate or reduce these above hazards to an acceptable level, it is necessary to take certain control measures for the whole process of apple juice production under the Good Agricultural Practices (GAPs) and Good Manufacturing Practices (GMPs). Patulin hazards can be controlled via supplier guarantee (apples harvested to exclude fallen fruit), monitoring apples to ensure they are free of core rot during storage and sorting or trimming Federal Register, 2001). As alternative, nonthermal technologies such as UV irradiation is a cost effective means, and without loss of nutrition content and mouth feel of apple juice (Donahue et al., 2004). Moreover, as mentioned, C. parvum oocysts see