21 CFR Part 120 - Juice HACCP
All Lassonde Pappas manufacturing sites operate in compliance with 21 CFR Part 120 - Juice HACCP to ensure adherence to fundamental food safety practices as required by the FDA. Our food safety programs are developed and implemented using the HACCP (Hazard Analysis and Critical Control Point) method to identify, evaluate and control the food safety hazards relevant to our products.
21 CFR Part 110 - Current Good Manufacturing Practices
Adherence to current Good Manufacturing Practices as defined in 21 CFR Part 110 ensures that our facilities are located, designed, constructed and maintained to facilitate the receipt, storage, manufacture and delivery of safe food products to our customers. In accordance with cGMPs our employees abide by established personnel practices which are fundamental to our manufacturing operations.
Public Health Security and Bioterrorism
Preparedness and Response Act of 2002
The Bioterrorism Act (Public Law 107-188) was enacted by Congress to enhance the security of the infrastructure of the United States, including the food supply chain, in order to protect against the threat of intentional contamination. Lassonde Pappas is in full compliance with the Bioterrorism Act which requires us to register our facilities with the FDA, provide advance notice to the FDA of shipments of food into the U.S., and to maintain records to identity previous sources and immediate subsequent recipients of food.