Strengthening Juice Safety and Technology Knowledge: A Needs-Based Assessment for Small Producers

Small manufacturers are vital to the local food supply chain, offering regionally sourced foods. However, many face challenges in complying with food safety regulations, particularly those related to juice Hazard Analysis Critical Control Point (HACCP). While many successfully completed the Juice HACCP workshop, others still need additional support. Therefore, this study assessed the perceived knowledge of the producers of juice safety and identified knowledge gaps and training opportunities. A survey containing 15 questions was distributed to 261 individuals that were in the network of juice production. Thirty responses were received, capturing data on business traits, production, Juice HACCP awareness, challenges, and training preferences. Results showed that while most participants know the Juice HACCP regulations, but only 66% had attended a formal training. The most frequently cited barriers to compliance were lack of technical support (20%), financial constraints (19%), and the overwhelming volume of regulatory information (17%). Shelf-life studies emerged as the highest training priority at 43% followed by regulatory compliance and documentation at 27%. While 46% preferred online training and 41% accepted in-person formats. These findings highlight the complexity of regulatory navigation for small juice producers and emphasize the need for accessible, practical training to support compliance.