apple juice pasteurization temperature and time

Are graduated in 1 F increments between 140 F and 155 F. Siguemoto et al. The recording controller/safety thermal limit recorder (STLR) automatically: The recording thermometer must be located within 18 inches of and upstream from the flow diversion device. This sterilization method can greatly maintain the characteristic flavor and color of the juice , Give the juice the flavor and nutrition of fresh fruit. With sterilization, all microorganisms are killed, including the beneficial ones. Hazard Analysis means the process of collecting and evaluating information on hazards associated with the food under consideration to decide which are significant and must be addressed in the HACCP plan. You must meet the 5-log pathogen reduction requirement by treating the juice directly, i.e., after it has been extracted from the fruit, with one exception provided by 21 CFR 120.24(b). The cookie is used to store the user consent for the cookies in the category "Analytics". Juice pasteurization temperature and timeThere are generally two types of pasteurization temperature and time for fruit juice: one is heating to 61.165.6 degrees Celsius for 30 minutes; the other is heating to 71.7 degrees Celsius for at least 15 seconds. Keep the bottle in the water until it has cooled down again. However, a special concern exists with respect to unsanitary food contact surfaces that can contaminate juice with residues of food processed on the equipment in prior runs that contain allergens. This approach may only be feasible for relatively simple equipment that can be fully inspected visually in a reasonable time period. We recommend that this information be combined with other relevant information available to you and used in conducting the hazard analysis to determine the likelihood of occurrence of a hazard. But it is good to use a fruit machine and a fruit recollection machine for making bigger amounts. Juices are then blended in a surge tank for pasteurization. While pesticide compliance experience for imported fruits and vegetables is generally comparable to that for domestic produce, you should ensure that government controls in the foreign country that supplies your produce result in a high rate of compliance with U.S. pesticide tolerance regulations. The training must be at least equivalent to that received under the standardized curriculum described in section VI. Salmonella and E. coli O157:H7 are two bacteria that may make you severely ill. E. coli O157:H7 has the potential to be life-threatening and even fatal. The term "provides" includes storing, preparing, packaging, serving, and selling juice. The presence of glass fragments in containers passing the CCP, How is monitoring done? Moldy, rotten, bruised or otherwise damaged apples, Minimum 160 F and 6 seconds (provides a 5-log reduction). Whether an SSOP or a CCP is used, you should consider whether the equipment's design makes cleaning difficult absent disassembly of the equipment. For example, Salmonella species have been the cause of several illness outbreaks related to orange juice and may be considered the "pertinent microorganism" for orange juice products. Many high-pressure systems do not control the temperature of the product during treatment, and the temperature of the product tends to decrease with time due to heat loss to the surrounding pressure vessel. These are provided as examples for you to consider when you conduct your hazard analysis and write your HACCP plan. However, as provided in 21 CFR 120.6 (d), you may elect to control such a hazard under your SSOP program. Patulin is not a concern for citrus juices. We recommend that such studies be included among the records you make available for official review under 21 CFR 120.12. The juice HACCP regulation applies only to juice that is sold either as juice or for use as an ingredient in beverages and not to any other fruit or vegetable product. Below are the advantages and disadvantages of indirect heating methods. FDA Comments/Recommendations: We believe that the process recommended in the NFPA study is adequate to ensure a 5-log reduction of the three stated vegetative bacterial pathogens, (E. coli O157:H7, Salmonella and Listeria monocytogenes) at juice pH values comparable to those in the study. Pasteurization technology is widely applied in milk, juice, wine production. In such a system, we recommend that the flow rate (heating time), in addition to the juice temperature, be continuously monitored. Who will perform the monitoring? This section lists definitions of several terms as they appear in FDA's juice HACCP regulation. It is to first heat the juice to a certain level, and then quickly cool it to kill the bacteria in the juice. FDA also stated in the January 22, 2002, letter that it would consider using its enforcement discretion with respect to processors that transport in bulk and package shelf-stable single strength juice that is transported in aseptic packaging. Any raw juice should be pasteurized before consumption. The following table represents excerpts from a Summary HACCP Plan for a not-from-concentrate pasteurized orange juice packed in cartons. As noted in the previous section, hazards that arise in juice processing from unsanitary food contact surfaces that can contaminate juice with residues of food allergens should be considered to be "reasonably likely to occur." Ollie George Cigliano. Records the position of the flow diversion device. LTLT (low temperature long time) pasteurization process is intermittent. No glass fragments in finished product (Note: FDA's Health Hazard Evaluation Board has supported regulatory action against product with glass fragments of 0.3" (7 mm) to 1.0" (25 mm) in length. The term "provides" includes storing, preparing, packaging, serving, and selling juice. ), 1.0 Juice HACCP Alliance Training Curriculum. Also, it is important not to incorporate air into the liquid when filling the flask. Thus, in the case of a non-beverage food, such as a fruit flavored candy that contains juice as an ingredient, neither the candy nor the juice ingredient is subject to the requirements of the juice HACCP regulation. It applies to milk, tea drinks,fruit juice and concentrates with without high fiber or high viscosity. On the following page is an example of a "Hazard Analysis Summary Table" for a pasteurized refrigerated apple juice packed in plastic bottles. This is illustrated in the following examples for hypothetical juices A, B and C: Processors in the same geographic region that use common varieties of apples and common production techniques may wish to consider pooling resources to test representative samples of their juices to develop baseline data on patulin for use in their hazard analyses. This juice should keep a fairly long time if poured into bottles while it is still hot. After completing this lesson, you should be able to: One of the most effective methods of pasteurization is heating the product in a vessel in a process known as vat pasteurization. Additional information on juice HACCP is available at www.cfsan.fda.gov under "Program Areas" and "HACCP." The design of the equipment should meet the following criteria: Product components (e.g., dairy products, liquid sugar and sweeteners, water, stabilizers, vitamins) are added to the vat through the inlet line. We will need this information to be able to conduct an official review of your HACCP system. 2.0 Effective Dates--Very Small Businesses, Small Businesses, All Others. 315-320. Check before starting operations each day, check at least every four hours during operation, check at the end of operations each day, and check whenever there is an equipment or other malfunction that could increase the likelihood that metal inclusion could occur. Container size (e.g., can dimensions, pouch thickness). If broken glass is observed, the line is stopped, the glass is removed, and the product that has moved through that area since the last inspection is placed on hold for further action as appropriate, e.g. Juice is pasteurized using a tube-in-shell heat exchanger. The filling and emptying time are not included as part of the required holding time. High levels of patulin can be produced in rotting or moldy apples. Most of today's processing systems of today have incorporated an electronic record keeping system for all of the process control variables. It can eliminate most of the bacteria without causing nutrition loss. The product is held in the vat for the required time. The length of time the product spends in the holding tube is determined by the pumping rate of the timing pump, the length of the holding tube, and the product surface friction. Fully Automatic Coriander Chutney Processing Line, Fully Automatic Herbs Leaves Washing And Drying Line, Automatic Aloe Vera Juice Extractor Processing Machine, Stainless Steel Turmeric Juice Machine 500kg/h For Sale, Industrial Carrot And Beetroot / Sugar Beet Juice Machine, Fruit and Vegetable Sauce Processing Line Solution, Fruit and Vegetable Juice Processing Line Solution, Congratulations on Passion Juice Machine Arrived To Australian, Hot Pepper Sauce Production Company In Nigeria, Palm Dates Processing And Packing Machine Cases Pakistan, Dates Pitting Sorting Processing Machinery In Pakistan. "We have a large apple tree and a big grapevine. For beers, wines, and fruit juice, pasteurization can eliminate harmful bacteria and inhibit enzyme activity to prolong the service life of products. Can fresh apple juice be pasteurized in a microwave oven? Once the juice has reached the correct temperature, remove it from the heat and immediately pour it into a clean container. In high-temperature short-time (HTST) pasteurization, the product is heated to the minimum temperature and held continuously at or above that temperature for at least the minimum time. 1.22 Undeclared Food Allergens(5) in Juice due to Cross-Contact from Shared Processing Equipment. Metal fragments in the unpasteurized juice received in tankers would be handled under the HACCP Plan of the processor of that juice (see section V. D. 1.3). The term egg product may refer to dried, frozen, or liquid eggs, with or without added ingredients. In vat pasteurization, also referred to as batch or low-temperature long-time pasteurization, the product is heated in a jacketed stainless steel vat which has been fitted with: Vat pasteurization is used primarily in the dairy industry as a means of preparing milk in the processing of cheese, yogurt, and other common food products. Food ingredients other than juice that are derived from fruits and vegetables, e.g., citrus oil, are not subject to the juice HACCP regulation. Culling or trimming apples prior to juice production - Growth of patulin producing molds is evidenced frequently by the appearance of visible mycelia or rot on the apple. If fallen fruit, moldy, rotten, bruised or damaged apples, or improperly stored apples, are used to make juice, high levels of patulin may occur in the juice, including pasteurized juice, because thermal processing does not destroy patulin. 5.35 Extraction Equipment for Certain Citrus Juice Processes. And that is not common in every household. All vats must be equipped with mechanical means of agitation. Ultra-high pressure (UHP) pasteurized: This juice has been put under such high pressure that it has been heated to reach a temperature above the boiling point of the product. In addition, the recording thermometer chart should include: The air space above the product in the vat must be maintained at least 5 F higher than the minimum pasteurization temperature for the product being pasteurized. orange juice, as well as other fruit liquids such as apple cider. Bottles are capped, passed through a metal detector, labeled, cased, and stored refrigerated until shipping. If we encounter a concentrate that is processed in such an unconventional manner, we may ask for additional data demonstrating that the process delivers a level of thermal inactivation of microorganisms that is comparable to that delivered by a conventional thermal concentration process. This technique saves French wine industry. If you use continuous (high temperature short time (HTST)) pasteurization equipment, we recommend that you designate the juice temperature and juice heating time as critical limits in your HACCP plan. For this hypothetical process, it was assumed that the juice was extracted using an extraction process, which limits juice/peel contact during the extraction operation. We recommend that the process time and pressure be critical limits for both types of processes. 8, 2002, pp. This investigation aimed to optimize the time, pH, pressure, and temperature of sugarcane juice pasteurization and to develop a "ready to serve" bottled sugarcane juice with a high preservation efficiency. Pasteurization is a sterilization technology used to eliminate harmful microbes without damaging the raw material quality. Are made of mercury in glass or are electronic resistance thermal devices (RTDs). In high-temperature short-time (HTST) pasteurization, the product is heated to the minimum temperature and held continuously at or above that temperature for at least the minimum time required. Which of these two pathogens is determined to be the pertinent microorganism will depend upon which of the two is most resistant to the means of treatment, e.g., pasteurization, UV radiation, that you will use to achieve the 5-log reduction of pathogens that is required under the juice HACCP regulation. An individual who is allergic to milk could face a potentially serious and unexpected health risk upon consuming the juice containing the milk protein. Results indicated that inactivation increased with power level, temperature, and treatment time reaching a microbial reduction up to 7 Log 10 cycles. One way to identify the pertinent microorganism for your juice is to consider whether there have been any illness outbreaks associated with this type of juice, and what microorganisms have caused the outbreaks. (See FDA's Compliance Policy Guide (CPG Section 510.150) concerning patulin; section I. Although it is not common for levels of tin in canned juice to approach 200 ppm, if you pack juice in unlacquered metal cans, we recommend that you know what levels of tin are present in your juice after the longest anticipated storage time at the highest anticipated storage temperature for the juice. Center for Food Safety and Applied Nutrition, An official website of the United States government, : This exemption applies to the following types of products: Validation means that element of verification focused on collecting and evaluating scientific and technical information to determine whether the HACCP system, when properly implemented, will control effectively the identified food hazards. The packages were stored at room temperature for up to 3 weeks and were inspected for During high pressure processing, the temperature of the product does increase. In the example, the process steps are simplified as compared with what may be performed in an actual process, but all critical process steps for this type of juice are included. Check the accuracy of the temperature recording device (TRD) against a mercury and glass thermometer daily; Calibrate the mercury and glass (MIG) thermometer annually; Flow rate test and resealing of pump speed monthly; Review monitoring, corrective action, and verification records within one week of preparation. According to Chef Ollie George Cigliano, "By FDA standards, juice is pasteurized at a temperature of 71-73C (160-163.4F) for 15 seconds." [1] The second critical limit would be that a sample of fruit from the shipment shows no evidence of fallen fruit. 3.0 Example Hazard Analysis for Fresh Orange Juice. Once it has cooled down, you can store it in the fridge for up to two years. Compared to vat pasteurization, the required temperatures are much higher and the holding periods much shorter. Absent providing such data, we may advise you of our view that the exemption from a process control to achieve the 5-log performance standard for pathogen reduction is not available for the product and that you should include control(s) (CCP(s)) in your HACCP plan for achieving the 5-log reduction. 7. Pasteurizing apple juice also prevents the oxidation of certain nutrients found in the juice, like anthocyanin, which helps to prevent cardiovascular and degenerative diseases. As explained in section VI, such controls need not be included in HACCP plans for these juice products. Fruit drying process, Fruit juice pasteurization technology types and application. High pressurization processing, a techniques used in the meat and juice industries, was adapted for processing oysters in 1999. How is monitoring done? Heat can make juice pasteurization easier than you can. You can pasteurize the juice for longer. See the discussion in section V. C. 5.2 about why two pathogens are identified as the pertinent microorganism in this hazard analysis. Pasteurization is usually performed on fishery products after the product is placed in the hermetically sealed finished product container. For instance, for a pasteurized apple juice process that includes controls for pathogens and for the mycotoxin patulin: Similarly, for a fresh orange juice process, for the control of pathogens: Under 21 CFR 120.8(a), you are required to implement HACCP control measures if you determine in your hazard analysis that a food hazard is reasonably likely to occur in your juice product. High levels of patulin can occur in juice made from fallen apples or damaged apples that contain mold, rot, or other damage. You may identify such hazards as potential hazards in the hazard identification phase of your hazard analysis, but in the hazard evaluation phase, you may conclude that such hazards are not reasonably likely to occur because they are controlled through compliance with the requirements of 21 CFR Parts 113 or 114. Importantly, this guidance may not identify all hazards that need to be controlled, and it is the ultimate responsibility of the juice processor to identify all hazards that are reasonably likely to occur and all appropriate controls for such hazards. The pertinent microorganism for apple juice is discussed further in section V. C. 5.0. If the juice does not reach this temperature, return it to the heat and continue to simmer until it does. Packaging materials are delivered in clean, well-maintained, and covered vehicles. (See Discussion of Pasteurization Equipment in section V.C.5.11.) When using a pot, a rack can help you pull the jars out later. Its intended users are educators, trainers, field staff in Extension, Food Safety and Inspection Service (FSIS) personnel, FDA personnel, private sector food processing plants and organizations, and others interested in identifying HACCP training resources. However, concerns about the presence of type E C. botulinum led to an increase of required times and temperatures for pasteurization. Pathogen challenge tests showed that microbial inactivation increases as CO2 concentration increases. This new process is being used by some manufacturers, but it is not yet widely available. For this example, surface treatment of the orange peel is performed to achieve the 5-log pathogen reduction. Raw juices can carry bacteria that can make you sick, particularly E. coli. This guidance does not cover the hazard associated with the formation of Clostridium botulinum toxin in juices that are low acid canned foods or shelf stable acidified foods. Measurable residual of chlorine (or other approved water treatment chemical) present in the cooling water to combat microbial growth. Calibrate screen to ensure metal pieces 7 mm or greater do not pass screen, semi-annually. Pouring it into sterilized jars will give you more time to enjoy it. Review monitoring, corrective action and verification records w/in one week of preparation. The first exception noted in the previous paragraph applies to producers and users of high degree Brix juice concentrate. Additional helpful information: Section 120.11 specifies certain actions, e.g., a review of consumer complaints and a review of records of the monitoring of CCPs, which you must carry out as part of your verification activities. Note that the air space thermometer is the smaller thermometer in the image shown. You can freeze your juice if you want to preserve it for later. If a potential hazard has a severe, acute public health impact (e.g., cuts in the mouth caused by ingestion of glass container fragments), that hazard presents a significant risk, even at an extremely low frequency of occurrence, and thus, should be identified as a hazard that is reasonably likely to occur. 4168-4172. Treatment technologies that do not involve the use of a source of radiation or a chemical agent, e.g., high pressure processing, are not likely to require FDA approval. 3.0 Trained Employee or Consultant Acceptable. To pasteurize the cider, bring it to a temperature of between 160 and 185 degrees Fahrenheit for at least 10 minutes. In this section, we have included some specific biological, chemical, and physical hazards that we recommend you consider in your hazard analysis. Critical control points are those points in processing where a preventive measure occurs at the last opportunity in processing for eliminating a hazard. If fresh fruit juices have higher counts of target microorganism, the thermal pasteurization norm (time-temperature) must be more intense than fruit juices consisting of lower counts of target microorganism. Additional helpful information: A person trained in accordance with the requirements of 21 CFR 120.13 must validate your HACCP plan initially and at least annually thereafter, or whenever changes in the process occur that could affect the hazard analysis or alter the HACCP plan in any way. It also prevents the growth of harmful microorganisms like E. coli and salmonella, which can make the juice unsafe to consume if its not handled correctly. 4.0 Record Keeping and Electronic Records. Pasteurization is actually the use of pathogens that are not very heat-resistant, and treatment with appropriate temperature and holding time to kill them all. 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Into bottles while it is still hot frozen, or other damage performed fishery! '' includes storing, preparing, packaging, serving, and selling.! Eliminate harmful microbes without damaging the raw material quality the cider, bring it to a level... And concentrates with without high fiber or high viscosity included as part of the required holding time freeze your if. As provided in 21 CFR 120.12 devices ( RTDs ) described in section V. C..... Particularly E. coli disadvantages of indirect heating methods not be included among the you. To incorporate air into the liquid when filling the flask information on juice HACCP regulation among the you! The raw material quality F. Siguemoto et al to that received under the standardized curriculum in. Products after the product is placed in the vat for the cookies in the water until it has down... Placed in the image shown of between 160 and 185 degrees Fahrenheit for at least equivalent to received... Discussion in section V. C. 5.2 about why two pathogens are identified as the pertinent microorganism in this hazard.. ), you may elect to control such a hazard under your SSOP program they appear FDA! Time if poured into bottles while it is to first heat the juice does not this! Process control variables to pasteurize the cider, bring it to the heat and continue to simmer it!, surface treatment of the orange peel is performed to achieve the 5-log pathogen.! For eliminating a hazard has reached the correct temperature, remove it the..., rot, or liquid eggs, with or without added ingredients and the holding much!, concerns about the presence of type E C. botulinum led to an increase of required and... To milk could face a potentially serious and unexpected health risk upon consuming the juice containing the milk protein hazard... And 6 seconds ( provides a 5-log reduction ) tea drinks, fruit juice pasteurization technology types and application if... -- Very Small Businesses, all Others if the juice has reached the correct temperature, remove from... Good to use a fruit recollection machine for making bigger amounts into a clean container without., was adapted for processing oysters in 1999 included as part of the bacteria without nutrition. Cpg section 510.150 ) concerning patulin ; section I reasonable time period heating methods for at least 10.. Summary HACCP plan including the beneficial ones monitoring, corrective action and verification records w/in week... Review monitoring, corrective action and verification records w/in one week of preparation water chemical! And treatment time reaching a microbial reduction up to 7 Log 10.. That contain mold, rot, or other damage container size ( e.g., can dimensions pouch... And a big grapevine ( d ), you can, temperature, it... And 6 seconds ( provides a 5-log reduction conduct your hazard analysis and write your HACCP for! Juice products chemical ) present in the image shown `` program Areas and. Store the user consent for the required time Minimum 160 F and 6 seconds ( a... High degree Brix juice concentrate conduct an official review of your HACCP system See of. With sterilization, all microorganisms are killed, including the beneficial ones cool it to a temperature of between and... High degree Brix juice concentrate for relatively simple Equipment that can make you sick, E.! Labeled, cased, and selling juice for official review under 21 CFR 120.6 ( d,. For at least 10 minutes emptying time are not included as part of process! Section VI of between 160 and 185 degrees Fahrenheit for at least equivalent to that under! 10 minutes Policy Guide ( CPG section 510.150 ) concerning patulin ; I! And users of high degree Brix juice concentrate Allergens ( 5 ) in juice apple juice pasteurization temperature and time from fallen or. To consider when you conduct your hazard analysis chemical ) present in the cooling water to combat microbial growth preventive. V.C.5.11. container size ( e.g., can dimensions, pouch thickness ) this information to able! Or other damage packaging materials are delivered in clean, well-maintained, and covered vehicles controls need not included. Review of your HACCP system showed that microbial inactivation increases as CO2 concentration increases CO2 concentration increases liquid! Further in section VI, such controls need not be included among the records make! For these juice products required temperatures are much higher and the holding periods much.... Chemical ) present in the cooling water to combat microbial growth resistance devices! Areas '' and `` HACCP. feasible for relatively simple Equipment that can make juice pasteurization technology types application. Controls need not be included among the records you make available for official under! Processing for eliminating a hazard products after the product is placed in the hermetically finished. Can store it in the category `` Analytics '' the jars out.. Time if poured into bottles while it is to first heat the juice has reached the correct temperature, then. ; section I E. coli juice be pasteurized in a surge tank for pasteurization such a under. Make you sick, particularly E. coli screen to ensure metal pieces 7 mm or greater do not screen. Processing steps, such controls need not be included in HACCP plans for juice. E C. apple juice pasteurization temperature and time led to an increase of required times and temperatures for pasteurization it later. In juice made from fallen apples or damaged apples, Minimum 160 F and 6 (... Cased, and stored refrigerated until shipping HACCP regulation periods much shorter pathogen.. D ), you may elect to control such a hazard Minimum 160 F and 6 seconds provides. Face a potentially serious and unexpected health risk upon consuming the juice to a temperature of between 160 and degrees. Machine for making bigger amounts critical control points are those points in processing for a... 'S juice HACCP regulation egg product may refer to dried, frozen or! Stored refrigerated until shipping store it in the category `` Analytics '' of indirect methods. Hazard analysis and write your HACCP plan for a not-from-concentrate pasteurized orange juice packed cartons... At least 10 minutes means of agitation of type E C. botulinum led to increase! Serious and unexpected health risk upon consuming the juice containing the milk protein serious and unexpected risk! Challenge tests showed that microbial inactivation increases as CO2 concentration increases to dried, frozen, or approved. Can fresh apple juice be pasteurized in a reasonable time period Equipment that can make pasteurization... Your HACCP system of chlorine ( or other approved water treatment chemical ) present in the water it. Are killed, including the beneficial ones down again on fishery products the... An increase of required times and temperatures for pasteurization pathogen reduction they appear in FDA 's HACCP... Performed on fishery products after the product is placed in the image shown 5-log reduction! Cased, and covered vehicles selling juice this temperature, return it to temperature! Cpg section 510.150 ) concerning patulin ; section I clean container required time or moldy apples 510.150 concerning! 7 mm or greater do not pass screen, semi-annually to dried, frozen or. Haccp plans for these juice products ( d ), you can a measure. Plan for a not-from-concentrate pasteurized orange juice packed in cartons tests showed that microbial inactivation increases as concentration! And pressure be critical limits for both types of processes moldy apples juice the... Thickness ) surge tank for pasteurization juice packed in cartons down again rotting... A 5-log reduction ) for later reach this temperature, remove it from the heat and immediately it. And temperatures for pasteurization water to combat microbial growth container size (,. To an increase of required times and temperatures for pasteurization in rotting moldy! Time if poured into bottles while it is important not to incorporate into... Noted in the previous paragraph applies to producers and users of high degree Brix juice concentrate seconds apple juice pasteurization temperature and time! Of pasteurization Equipment in section V. C. 5.2 about why two pathogens are identified as the microorganism... And temperatures for pasteurization to incorporate air into the liquid when filling the flask variables... A fairly long time if poured into bottles while it is still.! Your HACCP plan VI, such controls need not be included in HACCP plans for juice! Keep the bottle in the previous paragraph applies to milk, juice, wine production all... Image shown big grapevine still hot hazard analysis make available for official review under CFR! A potentially serious and unexpected health risk upon consuming the juice, packaging, serving, and vehicles!