An Evaluation of Food Safety Performance in Wineries
Abstract
:1. Introduction
2. Materials and Methods
2.1. Study Design
2.2. Sample Selection
2.3. Survey Preparation
3. Results
3.1. Prerequisites (PPRs) Implementation
3.2. Critical Control Point Hazard Analysis (HACCP) Implementation
3.2.1. Performance in Principles One and Two: Critical Control Points
3.2.2. Performance in Principles Three to Seven
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Number | Principle | Description |
---|---|---|
Principle 1 | Perform a hazard analysis | Hazards should be identified and the associated risks that accompany them should be assessed at each stage of the production system and possible control measures should be described. |
Principle 2 | Determine Critical Control Points (CCPs) | Critical control points must be determined. |
Principle 3 | Set critical boundaries | A critical limit must be associated with each control measure to ensure that critical control points (CCPs) are under control. |
Principle 4 | Establish a surveillance system | A surveillance system should be implemented to ensure that CCPs are within critical limits and therefore under control |
Principle 5 | Establish corrective measures | Corrective measures to be taken when the surveillance system detects that a CCP is outside the control limits should be established |
Principle 6 | Establish verification procedures | Verification procedures should be established to confirm that the HACCP is functioning effectively and correctly. |
Principle 7 | Establish a system of registration and documentation | A system of record should be established on all procedures performed and the associated records. |
Wine Annual Production | Percentage of Wineries Over Total | GMP Workers Training (%) | PPRs Workers Knowledge (%) | ||||
---|---|---|---|---|---|---|---|
All | More than 50% | None | All | More than 50% | None | ||
up to 25,000 L/year | 23.8 | 50 | 0 | 50 | 40 | 20 | 20 |
between 25,001 and 100,000 L/year | 47.6 | 36 | 55 | 9 | 50 | 50 | 0 |
between 100,001 and 250,000 L/year | 23.8 | 60 | 40 | 0 | 80 | 20 | 0 |
between 250,001 and 500,000 L/year | 4.8 | 100 | 0 | 0 | 100 | 0 | 0 |
Percentage of total wineries | 100 | 48 | 38 | 14 | 62 | 33 | 5 |
Annual Wine Production | Percentage of Wineries Over Total | Annual Budget PPRs | ||
---|---|---|---|---|
Annual Specification (%) | No Detail (%) | None (%) | ||
up to 25,000 L/year | 23.8 | 20 | 20 | 60 |
between 25,001 and 100,000 L/year | 47.6 | 0 | 82 | 18 |
between 100,001 and 250,000 L/year | 23.8 | 40 | 60 | 0 |
between 250,001 and 500,000 L/year | 4.8 | 100 | 0 | 0 |
Percentage of total wineries | 100 | 24 | 62 | 14 |
Frequencies | Always (3) | Usually (2) | Hardly Ever (1) | Never (0) | High Variability | |
---|---|---|---|---|---|---|
Winemaking Steps | Variable/Critical Control Point (CCP) | |||||
1. Harvest and grape transportation | VAR1.1 Grape inspection previous harvest in vineyards. | Y | ||||
VAR1.2 Grape inspection during harvest in vineyards. | ||||||
VAR1.3 Transportation time of harvest from vineyards to winery. | Y | |||||
2. Harvest reception in the winery | VAR2.1 Presence of fungicide residues and/or pesticides in grapes. | Y | ||||
VAR2.2 Presence of mycotoxins from grape rot. | ||||||
VAR2.3 Contamination by metals (Cadmium, Lead, Arsenic) in grapes. | Y | |||||
VAR2.4 Contamination by plant residues, dust and/or metal elements. | ||||||
3. Pre-hatching treatments | VAR3.1 Vat cleaning to eliminate residues of microorganisms. | |||||
VAR3.2 No residues of cleaning and disinfection products in vats. | ||||||
4. Grapes crushing and must pumping | VAR4.1 Time that remains the must in the crusher after crushing. | Y | ||||
VAR4.2 Cleaning of crushing equipment. | ||||||
VAR4.3 No residues of cleaning and disinfection products in vats. | ||||||
5. Sulphited and vatted | VAR5.1 Safety and purity of the additives. | Y | ||||
VAR5.2 No microorganisms in equipment and vats. | ||||||
6. Alcoholic fermentation, maceration, vat emptying, pressing, malolactic fermentation | VAR6.1 Concentration of ethylocarbamate in fermented must. | Y | ||||
VAR6.2 Concentration of sulphur dioxide in fermented must. | ||||||
VAR6.3 Purity and safety of yeasts. | Y | |||||
VAR6.4 Temperature during fermentation. | ||||||
VAR6.5 pH of red wine during malolactic fermentation. | ||||||
VAR6.6 Hygiene during vat emptying/pressing operations. | ||||||
VAR6.7 Cleaning of pressing equipment. | Y | |||||
7. Racking, clarification, and filtration | VAR7.1 Cleaning procedures for vats and racking equipment. | |||||
VAR7.2 Maintenance and cleaning of the facilities during racking. | ||||||
VAR7.3 Purity and safety of agents used as clarifiers of the wine. | Y | |||||
VAR7.4 No residues of clarifiers in the wine. | Y | |||||
VAR7.5 No weird elements from filters in the wine. | ||||||
VAR7.6 Hygiene during clarification and filtering operations. | ||||||
VAR7.7 No residues of cleaning and disinfection products in vats. | ||||||
8. Cold stabilization | VAR8.1 Limit concentrations of metals (traces of As, Cu, Pb) in the wine. | Y | ||||
VAR8.2 Additives accepted by current food legislation. | ||||||
9. Bottling and labelling | VAR9.1 Bottle cleaning procedures. | Y | ||||
VAR9.2 Cleaning procedures of the bottling line. | ||||||
VAR9.3 No microorganisms in the bottling line. | Y | |||||
VAR9.4 No microorganisms in bottle cap. | Y | |||||
VAR9.5 Correct coding of the label used on the bottles. | ||||||
VAR9.6 Correct description of allergen information on bottle labels. | ||||||
VAR9.7 Correct description of P.D.O. information on bottle labels. |
Annual Wine Production | % Over Total Wineries | Principle 3 | Principle 4 | Principle 5 | Principle 6 | Principle 7 | |||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Critical Limits (%) | Surveillance System (%) | Corrective Measures (%) | Verification Procedure (%) | Registration and Documentation System (%) | |||||||||
No | Yes (a) | Yes (b) | No | Yes | No | Yes | No | YES | No | Yes (c) | Yes (d) | ||
up to 25,000 L/year | 25 | 0 | 25 | 75 | 0 | 100 | 25 | 75 | 25 | 75 | 0 | 25 | 75 |
between 25,001 and 100,000 L/year | 50 | 12.5 | 37.5 | 50 | 12.5 | 87.5 | 50 | 50 | 50 | 50 | 12.5 | 50 | 37.5 |
between 100,001 and 250,000 L/year | 25 | 0 | 50 | 50 | 0 | 100 | 0 | 100 | 0 | 100 | 0 | 50 | 50 |
Percentage of total wineries | 100 | 6.2 | 37.5 | 56.3 | 6.2 | 93.8 | 31.3 | 68.7 | 31.3 | 68.7 | 6.2 | 43.8 | 50 |
Annual Wine Production | % Over Total Wineries | Principle 6 | ||||
---|---|---|---|---|---|---|
Frequency (%) | Audits (%) | |||||
No | Yes | No | Yes (e) | Yes (f) | ||
up to 25,000 L/year | 28.6 | 25 | 75 | 25 | 25 | 50 |
between 25,001 and 100,000 L/year | 42.8 | 33.3 | 66.7 | 50 | 33.3 | 16.7 |
between 100,001 y 250,000 L/year | 28.6 | 25 | 75 | 25 | 25 | 50 |
Percentage of total wineries | 100 | 28.6 | 71.4 | 35.7 | 28.6 | 35.7 |
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López-Santiago, J.; García, A.I.G.; Gómez-Villarino, M.T. An Evaluation of Food Safety Performance in Wineries. Foods 2022, 11, 1249. https://doi.org/10.3390/foods11091249
López-Santiago J, García AIG, Gómez-Villarino MT. An Evaluation of Food Safety Performance in Wineries. Foods. 2022; 11(9):1249. https://doi.org/10.3390/foods11091249
Chicago/Turabian StyleLópez-Santiago, Jesús, Ana Isabel García García, and María Teresa Gómez-Villarino. 2022. "An Evaluation of Food Safety Performance in Wineries" Foods 11, no. 9: 1249. https://doi.org/10.3390/foods11091249