Hello all
i have a colleague who makes flavoured alcoholic drinks by steeping frozen fruit in the neat alcohol spirit, and diluting with deminerilised water, sieving, filtering and bottling.
he needs to develop food safety documentation -
i think the greatest issues are going to be quality of fruit etc, with physical contamination being the main concern (i'm presently ignoring the ABV% issue - and dealing with this separately)
cleaning and sterilising of equipment will be fairly critical also, as well as the bottles that he's putting the product into
pest control, etc
anyone got any other ideas?
any help much appreciated
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