Hygiene requirements implementation tool for small wineries INTRODUCTION: To implement hygiene requirements and a Hazard Analysis and Critical Control Point (HACCP) approach, the Guia de pràctiques correctes d’higiene per al sector vitivinícola [‘Guide to Good Hygiene Practice for the wine sector’] are available to wine businesses. However, during official control it has been shown that small producers have difficulties to implement HACCP. Hygiene regulations underline that this system has to be flexible enough to be applicable to small businesses. OBJECTIVES: To prepare an aid document between health regulations and the sector’s guide to allow HACCP’s implementation, to define minimum requirements and criteria of flexibility that can be applied. The purpose of this document is to inform on applicable legislation and to improve operators’ training, disseminating the hazards that can be found during wine production. MATERIAL AND METHODS: The community of practice (CoP) has reviewed legislation, documentation of reference on HAPPC and the criteria of flexibility, defining critical aspects for small producers. RESULTS: Having a clear structure and language, the tool on the prerequisites and good food handling practices has been developed, establishing HACCP’s minimum documentation. CONCLUSIONS: CoP’s document may help small wineries to get to know health regulations and to comply with HACCP’s requirements that are to be implemented to guarantee product safety.
Small wineries; Hygiene requirements; HACCP; Criteria of flexibility
Pascual Terrasa L, Amat Roqueta M, Bertran Padrós M, Cabedo Botella L, Duran Becerril MI, Escudero Rivas JA, et al. Petits cellers: recursos per al control oficial. Barcelona: Agència de Salut Pública de Catalunya; 2019. (Gestió del Coneixement; 2018-2019).
Use this identifier for quote and/or link this documenthttps://hdl.handle.net/11351/10058
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