 To recap, we have reviewed good manufacturing practices, GMPs, which cover all aspects of food processing, the procedures for the safe and sanitary processing and importing of juice regulations, and the guide to minimizing microbial food safety hazards for fresh fruit and vegetables guidelines. Juice processors should review the GMPs found in Title 21 of the CFR Part 110 and juice hasup regulations found in Title 21 CFR Part 120 and implement appropriate practices to ensure that juice is not produced in violation of the Federal Food, Drug and Cosmetic Act. Poor health and hygienic practices by food workers can increase the risk of food becoming contaminated with pathogens. Facilities and equipment should be designed and maintained in a condition that will protect against contamination. It's important to remember that there are numerous points in the juice production process where the food may potentially become contaminated with pathogens or other hazardous substances. There's no single fail-safe mechanism that will prevent the threat of illness. There are, however, techniques and practices as outlined in this program, which, when implemented, will help ensure the safest possible conditions for producing and delivering juice to the consumer. On behalf of the California Department of Health Services, we hope that you've found this program to be informative and meaningful.