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U.S. Department of Health and Human Services

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Report of 1997 Inspections of Fresh, Unpasteurized Apple Cider Manufacturers, Summary of Results - Attachment 3

<< Juice HACCP Main Page 

 

January 1999

Table of Contents

 

Summary of Good Manufacturing Practices Applied by Selected Apple Juice/Cider Producing States and Canada

 

GMP Requirements

 

IL*

 

MA

 

MI

 

MD

 

NY

 

Canada*


I. HARVESTING
  • Avoid use of drops for unpasteurized product
X  XXX
  • Fruit soiled by birds should not be used
X    X
Use of drops carefully managed:      
  • Dropped apples harvested frequently
  X   
  • Drops separated from tree-picked apples
  X   
  • Rotten apples not in contact with wholesome apples
 XX   
  • Machine harvested drops not used for cider
 X    
  • Apples must meet standards for U.S. cider (26FR3604.51.342)
      
  • Rejected fruit dried before dumping
    X* 
Good hygienic practices applied by pickers:    X* 
  • Toilets readily accessible
X X  X
  • Handwashing facilities readily accessible
X X  X
Clean containers used to harvest apples:      
  • Containers maintained in sanitary condition
X X  X
  • Containers inspected regularly
  X  X
Clean containers used to transport apples:XXXXXX
  • Containers maintained in sanitary condition
 XX  X
  • Containers inspected regularly
  X  X
Apples for unpasteurized cider not from orchards fertilized with human or animal wastes/eliminate animal droppings and manureX XXX*X

II. RECEIVING
Adequate records kept for each lot of apples:   X X
  • Identify date of purchase
  X   
  • Identify source of product
 XX   
  • Identify type of product
      
Apples stored properly:      
  • Stored in an enclosed or otherwise protected area
 XX  X
  • Protected from insects, rodents, and other pests
 XX  X
  • Animals prohibited from storage areas
 XX  X
  • Apples kept in cold storage (≤45°F)
 X   X
Containers or bags inspected upon receipt:      
  • Containers free of visible filth
XXX   

III. PROCESSING
Apples are inspected before washing/processing: X    
  • Only intact, wholesome apples used
X XXXX
  • Wormy, decayed, or rotten apples are discarded
XXX XX
Apples are effectively washed and thoroughly cleaned before crushing:XX X X
  • Apples are free of visible filth and debris
  X X 
  • Apples are cleaned with a wet brush
 XX XX
  • Food grade detergents and sanitizers are used
  X X*X
  • If used, flume water contains an adequate level of a sanitizer
  X X*X
  • If shipping crates are floated in flume water, crates are pressure washed prior to floating
    X* 
  • Wash water is 6°C warmer then fruit to prevent absorption of wash water into the fruit
     X
Crushing and pressing equipment, and tubing are properly cleaned, sanitized, and handled in a sanitary manner:      
  • Equipment and tubing are cleaned and sanitized prior to start-up
  X   
  • Equipment and tubing are cleaned and sanitized at end of day’s operation/between runs
XXXX X
  • Equipment is dismantled/disassembled as needed for cleaning
XXX  X
  • All tubing, couplings, and connections are periodically disassembled, cleaned and sanitized
XX   X
  • Press racks are kept off the floor, and allowed to dry
XXX   
  • Each batch of sanitizing solution is tested for the proper concentration
XX    
  • Cleaning water must be under adequate pressure and in sufficient volume---a high pressure washer is highly recommended
XX    
Crushing and pressing equipment, and tubing are properly designed and used:      
  • Equipment is made of durable materials and replaced as necessary
XXX  X
  • Press racks are made of food-grade plastic or hardwood, and are maintained in a sanitary manner
XXX  X
  • Press racks are properly coated with paraffin or other food-approved coating prior to the start of the cider season
 X    
  • All tubing must be approved for food use, plastic tubing must be transparent, and tubing must be as continuous as possible
XX   X
Pressing/filter cloths are properly designed and used:      
  • Press cloths specifically designed for cider production
XXX  X
  • Equipment including press cloths are made of durable materials and replaced as necessary
XXX  X
  • Press cloths are handled, dried and stored in a sanitary manner between uses
XXX  X
  • Press cloths are washed, rinsed, sanitized, and dried at end of each day's operation
XXX  X
  • If a washing machine is used, it is dedicated solely to the press cloths
XXX   
Processing waste/pomace are handled in a sanitary manner:      
  • Waste/pomace are promptly removed from the processing area
 XX   
  • Waste/pomace are properly disposed of .
 XX   
Additives, such as sodium benzoate and potassium sorbate:      
  • Recommended that additives are used
    XX
  • If used, are weighed properly and added at safe and effective levels.
  X   
Bottling of the apple juice/cider is done in a sanitary manner:      
  • New containers and caps are used and inspected prior to use
XXX  X
  • Containers are stored in a sanitary manner
  X  X
  • Refilling of consumer containers is managed in a safe and sanitary manner
  X  X
  • Processing and filling area physically separate from apple storage
X    X
Microbiological samples are collected and testing is done:      
  • Total coliform, fecal coliform and E. coli tests are run on samples from each production batch
  XX  
  • Sample results are evaluated to identify sanitation failures or product contamination
  XX  
Retail containers are properly labeled including listing of additives if used:      
  • "Keep Refrigerated" statement appears on label
 XX  X
  • Recommended that label includes statement whether cider is fresh and has not received a bactericidal treatment (e.g. pasteurization, irradiation, pulsed light, etc.)
  X XX
  • Product coding with date and lot, and associated records
   XX*X
Cider is stored and transported at temperatures of 45°F or below      
QA controls are provided as appropriate:      
  • Firm has and applies approved SSOP’s
   X X
  • Firm has SSOP records
     X
  • Recommended that firms producing unpasteurized cider applies a HACCP plan specific to the operation
   XXX
Recommend that cider is pasteurized    XX
* Indicates that the state recommends but does not require the application of the GMP.

 


 

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