A HACCP plan is required when an establishment:

A Hazard Analysis Critical Control Point (HACCP) plan is essential for establishments that handle certain high-risk foods, particularly those that pose a significant risk to consumer safety. In this case, packaging unpasteurized juice requires a HACCP plan due to the high potential for harmful bacteria like E. coli or Salmonella to thrive in unpasteurized products. These pathogens can lead to serious health problems if ingested, making it crucial to implement a systematic approach to identify and control food safety hazards.

While serving raw pork, undercooked ground beef, or wild-picked mushrooms can also pose health risks, they do not universally require a HACCP plan as per regulations. The focus for HACCP planning is typically on food products that are known for potentially carrying pathogens that can survive without proper processing or control measures, which is precisely the case with unpasteurized juice. Therefore, a HACCP plan is instrumental in ensuring the safety of such products by managing processes that could lead to biological or chemical hazards.