【正文】 is mg/kg and (vary depend on the product). If people intake apple juice exceed the limited amount of these residues, it will lead to central nervous system poisoning with acute symptom like nausea, a, etc. (Chen et al., 2008) (Liu et al, 2007)Toxic Elements and CompoundsLeadApple juice can be contaminated when leadcontaminated apples were used during the production of making juice. Lead contamination of apple juice can happen due to past usage of lead in agricultural settings. For instance, apples grown on these sites with past persistent leadcontaminated soil would contain elevated lead levels. Besides, lead contamination of apples may also be introduced from airborne lead. For instance, when produce are handled at sites where leaded fuel are used by vehicles or exposed to excessive emissions from the equipment (FDA, 2004). The limit for the lead in apple juice is 50ppb ( The Codex Alimentarius Commission), exceed absorption of lead may result in certain adverse effect, such as slow cognitive development, behavioural problems, lead is particularly hazardous to young children, since it would impair intellectual performance, neurological and developmental damage in children. (FDA, 2004)CopperThe maximum limit of copper in apple juice is 5 mg/kg, (FAO, 1981). An over amount of copper contained in apple juiceC or higher. Thus, in terms of apple juice, O157:H7 always presences in unpasteurized fresh apple juice, which act as the vehicle for foodborne diseases (Buchana, Edelson and Snipes, 1998). SalmonellaSalmonella belongs to the gramnegative rod, which is capable of growing in a broad range of temperature from 6176。Please Check the Repetition Rate After You Cite This ArticleThis article is from the submission of the University of Birmingham, 2015IntroductionHazard Analysis and Critical Control Point (HACCP) is a concept in the field of food production, which developed in the late 1960s. It is on the basis of recognized principles to achieve a high level of good safety management. HACCP system aims to reduce or eliminating hazards to an acceptable level that is quite essential to food manufacturing (Ropkins and Beck, 2000). HACCP used for detecting the hazards that may occur in the whole chain of food production and adopt preventive control measures to avoid the risks happening (Mortimore, Wallace and Cassianos, 2008). The function of HACCP on prevention of hazards reduces the dependency on endproduct testing and traditional inspection (Peter, 2009). Instead, controls are transferred to the beginning stage during production. Now, HACCP system has achieved international acceptance and this qualified system was recognized as an efficient measure of ensuring food safety (ibid).Nowadays, an increasing number of people are concerned about safety and quality of food. Public consumers hope they can buy food that is sanitary, uncontaminated, nutritious, safe to consume, and meeting the quality standard (Early, 1995). Regarding daily food, beverage especially soft drink accounts for a large proportion in drinks market. The objective of this study aims to reduce or eliminate potential hazards, by means of developing a HACCP plan system with a series of monitoring and control measures, to prevent the consumers who consume the pressed apple juice.1. HACCP TeamA reasonable and convincing HACCP team should be built to monitor and develop an effective HACCP plan. All team members have a responsibility to plete food hygiene training to acplish their tasks, and they should understand appropriate productspecific knowledge and expertise. A plete HACCP team includes many different and significant parts, including (FSA, 2015):l Team leader (person responsible for implementing HACCP): Mayl Scribe: Helenl Sanitation Expert: Toml Processing line representative: Jerryl Hygiene Manager: Tonyl Product Specialist: Benl Packing and distribution expert: Kevinl Quality Assurance/Technology Specialist: Lucyl Food Safety Director: Victoria2. Prerequisite Programs (PRPs)HACCP systems are designed to identify and analysis food safety hazards associated with products during the whole product processing. To ensure an effective HACCP system for apple juice, it should establish a firm foundation of pliance. These practices are considered to be prerequisite to develop efficiently and implement HACCP plans, and they are also can be screen out general hazards and reduce the number of CCPs (Gaze R., 2003). Besides, prerequisite programs (PRPs) cover all areas in food production to support environment and operation condition and achieve safety of products (CFIA, 2011). The standard prerequisite programs should include following aspects (Juice HACCP Alliance, 2002).Good Manufacturing Practices (GMP)GMP is one of the most important tools for food processing facility that helps for the production of high quality and safe juice products. It also provides the basis for product safety in the Hazard Analysis and Critical Control Point. GMP is often referred to the practices and procedures performed by food processor, and it may refer to the people, facility, process and environment in the processing line of juice (University of Nebraska, 2005).Good Hygiene Practices (GHP)Good Hygiene Practices are necessary to ensure that there are plete and proper training schedule in the food industry including different levels of training programs and efficient operation facilities. GHP is often linked with staff training, hygiene condition of individual, control of equipment, which used to reduce pathogenic hazards (Shafer, 2012).Good Agricultural Practices (GAP)Good agricultural practices as guidelines are vital to decreasing microbial contamination of raw agricultural products in food factory (Devon et al., 1999). It includes water management, temperature control, pest control, storage conditions management, facility sanitation, and distribution line (Ri