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#1 Wine_QT

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Posted 14 May 2020 - 11:00 PM

I'm wondering if there are some other Food Safety personnel on this forum that work within the alcohol beverage industry.  I've been the Food Safety specialist for a winery for approx. 8 years now, and sometimes I find I have to get creative or stubborn when answering questions from employees - (ie: We aren't a dairy, so we aren't going to kill anyone) or I have a struggle dealing with some external auditors as they don't understand our product (ie: no salmonella will not live in our product - due to pH and alcohol content - prove it?) 

 

Would be nice to bounce some things off of others who also understand the uniqueness of this "food" product.

 

Thank you in advance.



#2 pHruit

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Posted 15 May 2020 - 07:41 AM

I'm indirectly involved in alcoholic beverages - do a bit of packing and provide a lot of support to clients in that area.

The "auditor doesn't understand the product" issue isn't unique to this sector; I've seen plenty of it where auditors have a higher-risk background and just haven't bothered to familiarise themselves with what they're auditing before they turn up...

As you say, it leads to some very weird questions about e.g. why aren't we doing much micro testing on an ingredient that is 90% ethanol :rolleyes:

Lots of people here with very good broad knowledge of many food safety areas, so if you've got questions then post away ;)



#3 Quality.WA

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Posted 26 May 2020 - 08:59 AM

Hi! I'm a quality coordinator at a wine bottling company and yes its taken time for our auditors to come to grips with our product 'type' but we have persisted and all is well!  I have found studies on the internet that support that no human pathogen will survive in wine.  I also find it a challenge to get staff to understand that although there is little risk to this product from a micro perspective (food safety wise, quality is quite another matter) that we still need a food safety system in place.  We have been accredited to the BRC standard for many years now and in some instances its overkill for this product type, however, it is good to have a high standard of hygiene and quality practices in place. Happy to discuss any ideas! 







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