Community Research and Development Information Service - CORDIS

Hazard analysis critical control points/traceability in wineries

The results: This study includes the identification of critical points within the wine processing operation with regard to the introduction, processing and fate of the hazardous fungicide residue targets. The identification of critical control points where exits a chemical contamination hazards (appearance and presence of chlorophenols and/or chloroanisoles) have been determinate in conjunction with appropriate preventive to minimise or eliminate this hazard.

Moreover, contains a "Good Manufacturing Practices", recommendation for the wine industry in order to minimise or eliminate the hazard of presence of toxic compounds in processing operation and to have traceability of foreign materials in wineries. These recommendations could be applied at different levels: environment and facilities; production (raw materials, equipment, winemaking, packaging operations) and storage and distribution. The recommendations will improve the safety and hygiene aspects of wine production, reduce the risk and minimise the number and extent of exposures to hazards (as the contamination by chlorophenols and chloroanisoles), thereby increasing the overall safety of wines for human consumption.

The adoption of Good Manufacturing practice will facilitate the development and introduction of quality programs, such as Hazard Analysis Critical Control Point (HACCP) based food safety programs. Such an approach is expected to allow the evaluation of contaminants in raw materials prior to their integration into the manufacturing process, aiding the traceability of toxic compounds within the overall operation.

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Result In Brief

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