Do
- Wash fruit and vegetables thoroughly in potable water before juicing.
- Clean and sanitise juicers, blenders and jugs at least daily, and after juicing raw milk or curd-based smoothies.
- Make juice to order where possible; if you batch, keep batches small and chilled.
- Store bottled juice in a glass-door cooler or refrigerated display, labelled with the time of making.
- Use food-grade ice made from potable water.
- Keep cut fruit for juicing covered and chilled.
- Discard juices left at room temperature for long periods.
Avoid
- Do not store juices in open jugs at room temperature.
- Do not top up an old batch with new juice.
- Do not use bruised or mouldy fruit.
- Do not use industrial ice in juices.
- Do not store juice in reactive metal containers; acidic juice picks up metallic taste.
In Indian conditions
Juice stalls in India often operate outdoors in high heat, and food-safety officials regularly flag unhygienic ice and unwashed fruit. Sugarcane juice is particularly susceptible because the canes and crushing machines are hard to clean, so wash canes and clean rollers often. Cafés selling bottled cold-pressed juices should keep them in a glass-door cooler, not on an open counter, and label each bottle with the time of making. In summer, juice sales peak, but so does spoilage; batch smaller and more often. During the monsoon, wash fruit even more carefully. During power cuts, discard juices that have warmed for long periods.
General good practice for commercial kitchens and shops. Where your FSSAI licence conditions or food-safety plan set stricter limits, follow those.