The design of HACCP plan for the assessment of microbial contamination in a winery

Abstract

HACCP was developed as a science-based system for producing safe food (CCFRA 1992). The main purpose of this study was to investigate the applicability of hazard analysis and to design a HACCP plan for a winery to improve the safety and quality of its products. The current EU regulatory requirements and inspection procedures carried out by Maltese authorities are to ensure that grapes and wine products are safe, traceable and accurately labelled (Wine Act XXII of 2001). Thus the quality of a wine involves the design of a vineyard that will produce the appropriate grapes and good processes to produce good wine. The plan was developed step-by-step based on the seven principles of HACCP system. The prerequisite program was provided to deal with some hazards before the production; therefore, to simplify the HACCP plan. By answering the questions in the decision tree, the critical control points were determined. Finally, the HACCP control chart was developed to include components of several HACCP principles namely critical limits, monitoring, corrective action and responsibility and documentation.