HACCP in the Wine Industry
I'm in need of some help and what better place to find it than the Food and Safety Network. It is such an incredible forum and has provided me with a lot of help. Thank you all!
We are in the process of reviewing our documents for our BRC audit which is on the 1st and 2nd June. I just wanted to find out whether there are other Companies out there that used Integrity Testing on cartridge filters as a monitoring procedure to ensure a CCP is under control?
Yes, we do. The pressure drop is the critical limit for the CCP.
Hi there
Yes, we do. The pressure drop is the critical limit for the CCP.
Hi,
Thank you very much for your feedback.
Do you also use Ozonated and pressurised water to rinse the bottles before filling? If you do what is the ozone level (0.5 ppm) and water pressure (>1.8kPa)?
I am trying to collect evidence to justify why we use the critical limits that we use.
Thanks.
Regarding ozone, do not assume the ozone is enough to achieve the levels you need. In my opinion, a validation step is needed here. Past experience, although anectdotal, has shown a potential of high TPC even with an ozone reading higher than .5ppm.
Please note, I am far from an expert on ozone - but have data from our particular operation (PET bottle cooling tunnel water).
Hi All,
I'm in need of some help and what better place to find it than the Food and Safety Network. It is such an incredible forum and has provided me with a lot of help. Thank you all!
We are in the process of reviewing our documents for our BRC audit which is on the 1st and 2nd June. I just wanted to find out whether there are other Companies out there that used Integrity Testing on cartridge filters as a monitoring procedure to ensure a CCP is under control?