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Wine Standards Management Plan Code of Practice Fruit Wine, Cider, Mead

10 Bottling / Packaging

Amendment 0 / Version 1

May 2008

10.1 Packaging Equipment and Premises

• Ensure that bottling and wine-contact packaging equipment comply with the relevant provisions of Sections 7 and 8 of this Code.

• Ensure that fillers, cappers and corkers are set up and maintained properly to avoid chipping of glass.

10.2 Breakages on the Bottling Line

• Prepare a written Standard Operating Procedure for managing breakages or glass chipping on the bottling line. Include procedures for:

• immediate stoppage when glass breakage or chipping occurs;

• removal of broken or chipped bottles, as well as all surrounding bottles that may have been contaminated with glass fragments;

• cleaning and inspection of bottling line to remove any glass fragments; and

• disposal or re-processing of wine in potentially contaminated bottles.

• Ensure that your Standard Operating Procedure is updated to reflect changes in bottling equipment, plant or procedure. Place a copy of it where it is easily accessible to staff operating the bottling plant.

10.3 Record Keeping

• Keep records of the following:

• volume and identification of the lot being packaged or bottled;

• time and date of packaging or bottling;

• any additives or processing aids used before or during packaging or bottling; and

• the identity of all dry goods used in packaged/bottled.

• Record all glass breakages, including steps taken to eliminate, minimise or manage risk of contamination, time and date of the breakage and the identity of the wine being packaged at the time.