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Audit - HACCP - hygiene control

HACCP Audits

A mandatory procedure in wine production.

According to the decree of 28 May 1997, all organisations providing foodstuffs must justify the innocuousness of these products. The means advised by the authorities is the implication of the HACCP method within the processing structure.

The HACCP system is a tool allowing the evaluation of risks associated with the processing stages during the production of a foodstuff, defining the necessary methods to control them and assuring these methods are put in place in an efficient way.

HACCP is applied to all stages of preparation of a product (manufacture, packaging, transport, handling and sales to the consumer).

The risks it takes into account include physical (e.g., glass or cork debris), chemical (excess of SO2 for example), microbiological and biological (presence of pathogens, insects, etc.), technological (resumption of fermentation, leaking bottles etc.) or regulatory and administrative (e.g. non-respect of AOP specifications).

The laboratory offers accompaniment to winemakers by helping them put HACCP in place within their structure, by carrying out audits to evaluate if existing procedures are valid and correctly applied, and by reviewing procedures where necessary.

The laboratory remains available to its partners and provides tailor-made services adapted to the current needs of the winegrowers.

Hygiene Audits

ATPmetrics Measurements

In order to respond to the demands of certain winegrowers and service providers within the wine industry, the laboratory is equipped with an ATPmeter which allows almost instant evaluation of cleaning procedures at a defined control point, thereby determining whether they are satisfactory or if wine-contaminating micro-organisms are still present.

The laboratory, therefore, offers audits that can establish if current hygiene procedures in a cellar are adapted and adequate, thereby adjusting cleaning procedures where necessary. Audits that identify sources of contamination, for example by yeast and bacteria during bottling, are also offered.

 

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