Safterei
The cold-pressed juices produced by Safterei are made by a form of pasteurization known as Pascalization or High pressure processing (HPP). Instead of using heat for preservation, the raw juice is exposed to be pressured by thousands of pounds. Using this method the flavor and the nutritional value of the juice is not damaged.
Cold-pressed juice
Juice manufacturers may also have to organize an approved HACCP (Hazard Analyses Critical Control Points) plan. In a HACCP plan, the manufacturer must identify at which points in the manufacturing process the juice may become contaminated, and how to regularly test and confirm that the juice is not being contaminated. The manufacturer must keep log books available for health inspectors if requested.