Generic HACCP ApplicationProduction of Fruit Wine, Cider, Mead

4 Hazard Analysis and CCP Determination

Amendment 0

May 2008

Table 4: Identification of Hazards from Inputs

Inputs	Description/Specification	Biological Hazard (B)	Chemical Hazard (C)	Physical Hazard (P)
Fresh or frozen fruits	Sourced from a supplier that complies with good agricultural practice, including the management of agrichemicals. ¹ No dropped fruits.	Enteric pathogens (e.g. Salmonella spp., E. coli spp., Cryptosporidium spp.) ² Patulin in apples 3	Residues of agricultural chemicals (e.g. pesticides, fungicides) ⁴	None
Fruit juice (e.g. apple juice)	Sourced from a supplier that complies with the requirements of the Food Act.	Enteric pathogens (e.g. Salmonella spp., E. coli spp., Cryptosporidium spp), ² Patulin in apple juice ³	None	None
Bulk honey	Sourced from a supplier with a registered RMP or FSP, and complies with the requirements of the Animal Products Act	None ⁵	None	None
Clean water	Complies with the requirements defined in clause 4(1) of the Wine Specifications	None	None	None
Sugar	Food grade	None	None	None
Yeast	Suitable for food use	None	None	None
Additives (e.g. preservatives, acid, fining agents)	Food grade. Permitted for use in fruit wine, and used within limits specified in Standard 1.3.1 of the Food Standards Code	None	Sulphite ⁶ Allergens from fining agents with animal protein derivatives ⁷	None
Processing aids (e.g. enzymes, gases)	Permitted for food use as specified in Standard 1.3.3 of the Food Standards Code	None	None	None
Spices	Food grade	Bacterial pathogens (e.g. Salmonella spp, Bacillus spp., Clostridium spp.)	None	None
New bottles	Sterilised	None	None	None
Used bottles	Company specification	Bacterial pathogens	Chemical residues (e.g. if the bottle had been reused to contain chemicals)	Foreign objects (e.g. glass, metal)
Plastic wine bags or containers, corks, caps	Suitable for food use	None	None	None
Labels, metal foil, plastic cover, cases	Company specification	None	None	None

1. Operators who receive fresh fruit must make reasonable enquiries to check that they are suitable for making into wine (Wine Spec clause 8(2)). The application of agrichemicals to food crops in New Zealand must be in accordance with their label authorisation.

2. Salmonella spp., E. coli 0157, and Cryptosporidium spp. have been implicated in outbreaks in the United States involving the consumption of unpasteurised apple juice (Johnston et.al., 2006). The presence of these enteric pathogens on fruit and in fruit juice has been attributed to some form of faecal contamination from animals grazing in orchards (Keller and Miller, 2006).

Some orchard operators in New Zealand allow animals to graze in their orchards, thus there is potential for faecal contamination of apples that drop on the ground. Exclusion of dropped apples will minimise the occurrence of these hazards on the fruit and in the extracted fruit juice.

3. Patulin is a mycotoxin that is produced primarily by certain species of Penicillium, Aspergillus, and Byssoclamys moulds that may grow on a variety of foods including fruit. Patulin has been found to occur in apples and pears with brown rot, and in apple juice (US FDA, 2000). Contamination of apple juice has been attributed to contamination with mould on apples with surface damage. Although there are no known published reports on the occurrence of patulin in apple juice and apple products produced in New Zealand, the potential for patulin contamination in apples and apple juice have been considered in this hazard analysis.. Controls for patulin are covered in the hazard analysis in Tables 5a and 5b.

4. Fresh fruit may contain residues of agricultural chemicals, but fruits that are sourced from suppliers that comply with good agricultural practice, including the application of agrichemicals in accordance with their label authorisation, are likely to meet the New Zealand (Maximum Residue Limits of Agricultural Compounds) Food Standards 2005 (No.2), as amended. Thus, chemical residues were not considered any further in the hazard analysis in Tables 5a and 5b.

5. Bacterial spores (e.g. Bacillus spp, Clostridium spp) are likely to occur in honey, but they are not capable of growing in honey due to its inherent characteristics.

6. Sulphite can induce asthma in susceptible individuals.

7. Residues of fining agents with animal protein derivatives can cause allergic reactions in susceptible individuals.

Table 5a: Hazard Analysis and CCP Determination for the Extraction of Fruit Juice

Process Step	Inputs	Hazard reasonably likely to occur on or in the product at this step	Justification	Q1. Is there a control measure(s) for the hazard at this step? If yes, identify the control measure¹ and then answer Q2.	Q2. Is this step a CCP ²?
1. Receiving	Fresh fruit	B – Enteric pathogens B – Patulin in apples	Refer to Table 4	No
2. Storage	Fresh fruit	B – Enteric pathogens B – Patulin in apples	Hazards carried from previous step	Yes – storage in cool conditions will minimise the growth of moulds and the production of patulin	No
3. Sorting and washing	Fresh fruit	B – Enteric pathogens B – Patulin in apples	Hazards carried from previous step	Yes – removal of decayed and damaged fruit will reduce patulin contamination; and washing will reduce micro contamination ³	No
3. Sorting and washing	Clean water	None
4. Milling & pressing	Washed fruit	B – Enteric pathogens B – Patulin in apples	Hazards carried from previous step	None
5. Addition of sulphite	Fruit juice	B – Enteric pathogens B – Patulin in apple juice	Hazards carried from previous step	None
5. Addition of sulphite	Sodium or potassium metabisulphite	C – Sulphite	Refer to Table 4	Yes – correct weighing and addition of sulphite	No

1. The procedures for the control measures are required be documented in the WSMP.

2. A CCP is a step at which an identified hazard can be eliminated or reduced to an acceptable level. Control at the CCP must be linked to the achievement of an established food safety outcome (i.e. product or process criteria). A CCP must have a defined critical limit which is measurable and capable of being monitored on a real time basis so that immediate corrective action can be undertaken.

3. Contamination with patulin in apple juice is significantly reduced by trimming or removal of decayed fruits (US FDA, 2000; Keller, 2006). Sorting and culling of rotten and damaged fruits also result in a reduction of the overall microbial load in apple juice (Keller, 2006). Studies also indicate that GMP and sanitation operating procedures (including sorting and culling) alone are incapable of ensuring safety of fresh apple juice (Keller and Miller, 2006).

Table 5b: Hazard Analysis and CCP Determination for the Fermentation of Fruit, Juice and Honey

Process Step	Inputs	Hazard reasonably likely to occur on or in the product at this step	Justification	Q1. Is there a control measure(s) for the hazard at this step? If yes, identify the control measure and then answer Q2.	Q2. Is this step a CCP?
1. Receiving	Fresh/frozen fruit, fruit juice	B – Enteric pathogens B – Patulin in apple juice	Refer to Table 4.	None
2. Preparation of pulp / juice	Fresh/frozen fruit	B – Enteric pathogens B – Patulin in apple juice	Hazards carried from previous step	None
	Honey	None	Refer to Table 4
	Clean water	None
3. Addition of sulphite	Fruit pulp, fruit juice, diluted honey	B – Enteric pathogens in fruit pulp/juice B – Patulin in apple juice	Hazards carried from previous step	None
3. Addition of sulphite	Sodium or potassium metabisulphite	C- Sulphite	Refer to Table 4	Yes – correct weighing and addition of sulphite	No
4. Fermentation	Fruit pulp, fruit juice, diluted honey	B – Enteric pathogens B – Patulin in apple juice	Hazards carried from previous step	Yes – fermentation will eliminate vegetative pathogens¹ and patulin²	No
4. Fermentation	Yeast, sugar, yeast nutrients	None
5. Racking	Fermented fruit wine/mead	None
6. Addition of sulphite	Fermented fruit wine/mead	None
6. Addition of sulphite	Sodium or potassium metabisulphite	C- Sulphite	Refer to Table 4	Yes – correct weighing and addition of sulphite	No
7. Maturation	Fermented fruit wine/mead	None
7. Maturation	Sugar	None
8. Blending / adjustment	Fermented fruit wine/mead	None
8. Blending / adjustment	Sugar, acid, alcohol,water, fruit juice	None
9. Clarification	Fermented fruit wine/mead	None
9. Clarification	Fining agent	C- Allergens	Refer to Table 4	No³
10. Filtration	Fermented fruit wine / mead	None
11. Addition of preservatives	Fermented fruit wine / mead	None
11. Addition of preservatives	Preservative (e.g. sulphite, sorbate)	C- sulphite		Yes – correct weighing and addition of preservative	No
12. Holding in tanks	Fermented fruit wine / mead	None
13. Dispatch of bulk wine	Fermented fruit wine / mead	None

1. Although the high-acid-tolerant strains of E. coli associated with the foodborne outbreaks in the US can survive for long periods in apple juice, they are extremely sensitive to alcohol and die within a few hours in fermenting or fermented apple juice (Senancheck and Golden, 1996). There have been no reports of illness due to enteropathogenic microorganisms associated with wine (ICMSF, 2005).

2. Patulin is destroyed by fermentation (Stinson et al., 1978) and thus is not found in alcoholic fruit beverages (US FDA, 2000).

3. The risk associated with the presence of potential allergens from residues of fining agents with animal protein derivatives can be managed by providing a warning label on the product.

Table 5c: Hazard Analysis and CCP Determination for the Bottling and Packaging of Fruit Wine

Process Step	Inputs	Hazard reasonably likely to occur on or in the product at this step	Justification	Q1. Is there a control measure(s) for the hazard at this step? If yes, identify the control measure and then answer Q2.	Q2. Is this step a CCP?
1. Receiving	Fruit wine / mead	None
2. Final adjustment	Fruit wine / mead	None
2. Final adjustment	Sulphite	C- Sulphite	Refer to Table 4	Yes – correct weighing and addition of sulphite; testing of final level in wine¹	No
3. Filtration	Fruit wine / mead	None
4. Filling	Fruit wine / mead	None
4. Filling	Bottles (i.e. rinsed new bottles; cleaned and sanitised reused bottles)	P – Glass fragments	Incorrect filler operation can result in chipping	Yes- correct equipment set-up, equipment maintenance, routine observation during filling, filtration of any affected wine	No
5. Chilling (for sparkling wines)	Fruit wine /mead	None
6. Carbonation	Fruit wine / mead	None
6. Carbonation	Carbon dioxide	None
7. Corking / capping	Fruit wine or mead in bottles	None
7. Corking / capping	Cork or plastic caps	None
8. Labelling, foiling or capsulating	Bottled fruit wine / mead	None
8. Labelling, foiling or capsulating	Labels, metal foil, plastic cover	None
9. Packing	Bottled fruit wine / mead	None
9. Packing	Cartons, cases	None
10. Storage	Bottled or packaged fruit wine / mead	None
11. Dispatch	Bottled or packaged fruit wine / mead	None

1. The risk to human health from residual sulphite in fruit wine and mead is managed by including label statement in accordance with Standard 1.2.3 of the Food Standards Code (labelling requirement).

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