Control oficial dels productes vitivinícoles: aplicació del SICA en establiments del sector del vi; criteris de flexibilitat
During the work process of the community of practice (CoP) a schedule has been established of performances. The objectives that have been prioritized are: a) Give information about the importance of establishments related to the world of wine and wine sparkling wine in Catalonia and its territorial distribution. b) Provide information on the dangers that have been detected in recent years in wines and sparkling wines, which have been the reason for alert notifications in the European Union or an incident in Catalonia. c) Make a compilation of the regulations that affect the wine sector available to inspectors. d) Develop an inspection protocol that provides an effective and useful tool for carrying out official control of establishments that produce and/or package wine products. e) Prepare support material for inspectors that facilitates the interpretation of protocol questions that may raise doubts in relation to oenological practices and food information. f) Make inquiries to Central Services in relation to various points of the regulations that present doubts of interpretation in order to obtain homogeneous criteria and be able to include them in the support material for inspectors. g) Prepare documents that include the minimum requirements that must be met by establishments that carry out activities related to wine products and the flexibility criteria that could be applied in specific cases. This has been work that the CoP has done for two years.
Small wineries; Hygiene requirements; HACCP; Criteria of flexibility; SICA
Pascual Terrasa L, Agustí Roca M, Amat Roqueta M, Bertran Padrós M, Duran Becerril MI, Cabedo Botella L, et al. Control oficial dels productes vitivinícoles: aplicació del SICA en establiments del sector del vi; criteris de flexibilitat. Barcelona: Agència de Salut Pública de Catalunya; 2020. (Gestió del Coneixement; 2016-2020).
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