Guidance on labeling fresh juice / cider for retail sale in Vermont

One of our growers recently asked me to check on the rules for making and labeling unpasteurized cider in Vermont, and with the harvest and market season soon upon us, I figured others may have the same question. Cider processing is regulated by the Vermont Agency of Health, so I reached out to them to confirm their guidance on this. There is no concise webpage for this from the state, but we agreed that this guidance from Ohio is correct and applicable to Vermont producers: Apple Cider and Juice | Ohio Department of Agriculture.

Summary:

  • Cider is considered a high risk food which may contain potentially dangerous organisms, chemicals, or physical contaminants that may harm consumers.
  • Cider sold through any third party must comply with the Federal Juice Rule and be produced using Hazard Analysis at Critical Control Points (HACCP) processes and must undergo a treatment step (pasteurization, UV) that results in a 5-log reduction in harmful bacteria.
  • All cider should be processed following the Health Regulations for Food Service Establishments (Robert.Manfredi

    -TB

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