16 replies to this topic

[timhackett]

Hi all,

 

I am relatively new to Food Safety having specialised in workplace hazard management for a number of years and systems in general (quality, environment, etc.).

 

I am about to do an online course on HACCP with SAI Global, which I am sure will improve my understanding.

 

I have been at a winery now for a year and just came across this forum.

 

My question is this:

Does anyone else work in the wine industry and is so do you have any CCPs in your HACCP Plan?

 

The HACCP Plan for my winery was changed a few years ago to contain CPs but no CCPs.

 

I believe the argument for this was that the product is very low risk and non of the risks identified resulted in a dangerous product, just an inferior quality one.

 

I am interested to hear other peoples views on this and if they have CCPs what they are and how they decided to treat them as CCPs not just CPs.

 

Thanks

[angegenet]

i Tim, i dont work in wine i work in smallgoods, if you google wine haccp nz on the MPI website it has wine haccp examples. Intersting the cps we have qcps (quality control points) these were inposed on us by one of our bigest suppliers.

I just had a read of the nz generic haccp plan for wine and the outcome is: No CCP was identified for the production of grape wine. The control of hazards at key steps is expected to be adequately addressed by the Codes of Practice approved for wine standards management plans. Since no CCP has been identified, the other HACCP principles that relate to a CCP (i.e. identification of critical limits, CCP monitoring, CCP corrective action) have not been applied to any steps in the process.

I did the SAI globalhaccp in october as a refresher.

[kiwilass]

Hi,

 

I work in a Winery and we have a couple of CCPs. The two that we have are for ensuring Spray Withholding periods are met (however has been contested during an audit whether this is actually a pre-requisite rather than a CCP so needs to be reviewed) and the other we have is for our bottle rinser during bottling.   It is not uncommon for a winery with a bottling facility to have glass breakage considered as a CCP. 

 

Ultimately it is up to you to come up with your own conclusion in terms of any CCPs given your process layout, procedure and equipment etc.   While the MPI published  is a good starting point, we found when we reviewed it against our HACCP plan it lacked significant detail that was relevant to our plant.

 

Good luck I would be interested to hear of your outcome!

[Charles.C]

Dear timhackett,

 

Welcome to the Forum  !

 

As you will probably shortly find out, haccp plans are rarely absolute with respect to ccps unless the former/latter are of a regulatory (eg locally binding nature.

The basic reason is simply that the hazard analysis / risk assessment result typically depends on (your) specific product and (your) specific process, and quite possibly the haccp methodology implemented.

Published methods/plans are often (but definitely not always) useful guides and occasionally are even definitive but frequently need to be re-interpreted to yr individual situation. My guess is that even if a useful NZ example exists, it will contain a caveat, eg - may not be suitable for specific applications.

 

Good Luck !

 

Rgds / Charles.C

[deirdre_louw]

Hi Tim,

 

We're a winery in South Africa with BRC certification (A grading).  We also have a bottling plant on site; and no CCP's in our HACCP plan.  

 

As Kiwilass mentioned, it is not uncommon for wineries with a bottling plant to have glass breakage as a CCP. But you do save yourself loads of extra paperwork if you can justify why glass breakage is not a CCP.  

We use the following reasons to justify why we don't see glass breakage as a CCP:

-  Glass breakage is historically well controlled.

-  Inspection procedures in place upon arrival of bottles.

-  Pallets with broken or cracked bottles are rejected.

-  Good storage conditions maintained.

-  Complete bottling process is enclosed, so no chance of physical contamination should glass breakage occur on the line.

 

Hope this helps.

 

Good luck!

[Charles.C]

Dear timhackett,

 

Just FYI, Here  are 4 examples of haccp plans nominally stated to be for wine manufacturing.

They illustrate the possible variety of  “interpretations” of a “haccp plan”.

The postulated CCPs are 0,0,7,6 respectively.

 

 wn1 - NZ haccp application (plan) - fruit wine.pdf   135.59KB   207 downloads

 wn2 - NZ haccp application (plan) grape wine.pdf   180.25KB   303 downloads

 wn3 - haccp plan wine(based on S-like,off-odours).pdf   5.93MB   288 downloads

 wn4 - haccp plan red wine.ppt   1.22MB   305 downloads

 

I also noticed this vaguely intriguing website statement –

 

NOTE: Popular opinion deems there are no Critical Control Points (CCP) in the winemaking process, however, HACCPCanada has determined that CCP's exist with raw materials that can affect quality and health standards of the final product. 

HACCPCanada Certification satisfies the HACCP component of the BRC Standard, the GFSI Standard and the ISO 9001 Standard all of which are the recognized standards for international export of all food including wine products. HACCP certification of individual companies is of the utmost importance for Canadian wines to be exported to the EU (European Union).

 

http://www.haccpcana...t/manufacturers

 

Comments on haccp plans

No.3 seems to be focused on quality. One ref.

No.4 is a bit of a potpourri of hazards and critical limits. No refs. Never heard of “killer yeast” before but it apparently exists.

Nos 1,2 clearly have a related source although No.2 is missing some details of No.1, eg no refs.

Interesting that the potential use of sulphite in the field (classified  as a manufacturer-uncontrollable hazard) is mentioned in No.2 but not No.1  Neither mention Prerequisites, presumably understood to be implemented within the “Good Winemaking Practice” (sec. 1.3 of No.1) and the  intro (sec.1) of no.2.  The introductory  “important disclaimer” in No.1 is a little disturbing.

(added) - some of the footnotes in No.1 are unusually revealing IMEX and suggest the necessity for some kind of  validatory work in respect to raw materials. Maybe this is a related phenomenon to that hinted at in the earlier linked quotation.

 

Rgds / Charles.C

 

PS - In NZ case, GMP-related aspects may be presented in some of the restricted links on this home page -

http://www.foodsafet.../wsmp/grape.htm

[timhackett]

I want to thank everyone for their comments, suggestions and example documents.

 

I had already found the NZ example but some of the others including the comment from Canada are very interesting.

 

I am also sure these will be useful while I am going through the HACCP training program.

 

I may be back with more questions later. 

 

Thanks again.

Tim

[Snookie]

Hi Tim, 

 

I can't help with the wine issues other than am always willing to be a volunteer organoleptic tester (please pick me, pick me,  )  but I can       you to the forum. 

[Premananda Singh]

Although glass breakages can be controlled, sometimes there are chances of glass pieces inside filled bottles due to glass and metal contact during filling. 

[RosieMolly]

Hi Tim,

FYI, I am in NZ and our winery has no CCPs (we do not have a bottling facility). BRC and ISO auditors that we have dealt with do not expect to see CCPs...

[Ninke]

We have our filter as a CCP.  Since this is where EVERYTHING that shouldn't be in the wine can be taken out.  Does this make sense?  Or how do you get around it not having CCP's?

[Charles.C]

We have our filter as a CCP.  Since this is where EVERYTHING that shouldn't be in the wine can be taken out.  Does this make sense?  Or how do you get around it not having CCP's?

 

Hi Ninke,

 

Thanks for yr query and Welcome to the Forum !

 

The textbook answer is that it depends on your Product / Process/ Regulatory aspects and your Risk Assessment.

 

For example post 6.

 

It may be that SA "requires" a CCP ?

[HACCP ACTIVE]

We have our filter as a CCP.  Since this is where EVERYTHING that shouldn't be in the wine can be taken out.  Does this make sense?  Or how do you get around it not having CCP's?

It is a misconception that one MUST have CCP's.  

[Hakan ÜRENÇ]

Dear All,

 

There is a confusion here about Wine HACCP .

 

First of all, you should know that HACCP is not a subject of "Product Quality", it focuses on Human Health and Healty Food. For example, a piece of glass is a subject of  HACCP but color density or oxidizing of wine not ! 

 

Secondly, there are many processes that "naturally"avoid physical foreign bodies . i.e. there is no chance to escape any foreign body from start point to end point since there are many fitering and fining stages in wine production. So, I would like to describe that natural bariers should not be determined as a CCP !

 

You shoud think SO4 addition, brekage of the bottle, may be Histamine existance as a CCP.

 

There is no so much CCP stages in the wine process, however there are many naturel bariers (such as alcohol etc.) and others GMP, GHP preventive actions.

 

My Best Regards...

[Hakan ÜRENÇ]

Another good Job ! But not only true for all :)

Attached Files

•  Generic-Haccp-Document-Provides.pdf   161.01KB   63 downloads

[Wian]

We are a winery with a bottling facility on site (BRC,IFS & TFS).  We have 3 ccp's:

1. SO2 levels - Limit of TSO2 (we do organic, conventional and No sulphur added)

2. Final filtration - integrity of filters

3. Bottle rinser - water pressure

[Hakan ÜRENÇ]

We are a winery with a bottling facility on site (BRC,IFS & TFS).  We have 3 ccp's:

1. SO2 levels - Limit of TSO2 (we do organic, conventional and No sulphur added)

2. Final filtration - integrity of filters

3. Bottle rinser - water pressure

 

 

 

 

Dear Wian Hi,

 

Firstly, I would like to say that I like so much South Africa Wines, too.

 

I understood your CCPs, but 2nd point is  unnecessary as a CCP. 

 

Because;

 

• Final filtration - integrity of filters are necessary for the best final visual quality of the wine. If the integrity of filters have problems, you have hardly mass transfer of wine or blurred vision (turbidity) of wine. For your opinion, Is it possible to be transferred of any real foreign body which is so hazardous for the health at the final filtration?  (There is only quality problem) 

 

Best Regards,