1. IMPLEMENTATION OF
HAZARD ANALYSIS CRITICAL
CONTROL POINT (HACCP)
SYSTEM TO THE ALCOHOLIC
BEVERAGE INDUSTRY
Submitted by:
Abhishek Rana
Amber Awasthi
Ankita Pathania
Charul Sharma
Deepak Dhar
Devansh Jaiswal

2. INTRODUCTION
• Real target- minimization of unacceptable unsafe
products
• Prior to initiating HACCP system, company must
endeavor to put together HACCP plan :
a) identify HACCP resources & assemble team
b) describe food & its distribution method
c) state clearly intended use & consumers
d) develop a process flow diagram
e) verify validity of this diagram in practice (operation)
• 2 most important stages- Fermentation & bottling

3. HACCP Team
Names of Titles/responsibilities Educational Experience or training
members qualification
Abhishek Rana Clean up/sanitation B. Tech (FST) _
Amber Awasthi Outside Expert B. Tech (FST) _
Ankita Pathania Laboratory, Quality B. Tech (FST) _
Assurance
Charul Sharma Plant Manager B. Tech (FST) _
Deepak Dhar Production B. Tech (FST) _
Devansh Jaswal Engineer B. Tech (FST) _

4. Product Description
NAME OF PRODUCT RED WINE
FOOD SAFETY CHARACTERISTICS pH : 3.3-3.5
Alcoholic content : 11-15%
PACKAGING USED Glass bottles sealed with cork with final
packaging of silver & gold paper ; bag in
boxes
LABELLING REQUIREMENTS Alcohol content, sulphite declaration &
health warning statement
STORAGE & DISTRIBUTION Store in dark, moderately humid place at
130C
INTENDED CONSUMERS Adults
INTENDED USE Ready to drink, as an ingredient
SHELF LIFE Bottled : 2-3 years
Opened (refrigerator) : 1-2 weeks

5. INTENDED USE
Intended use • Retail, ingredient, institutional
Intended & likely
consumers • Adults, elderly
Distribution area • Nationwide
Consumer of food • Adults (70%), elderly(20%)
Distribution • Preferably refrigerated (130C)

6. RED WINE
• Red wine is made from dark-coloured
(black) grape varieties
• Actual colour range- intense violet
(young wines), brick red (mature wines)
& brown (older red wines)
• Juice from most black grapes is
greenish-white; red colour comes from
anthocyanins present in the skin of the
grape
• Red-wine production process involves
extraction of colour & flavour
components from grape skin.

7. Plant layout

8. PROMINENT HAZARDS IDENTIFIED
• Fruit with rotten parts
PHYSICAL • Bottle condition
• Cork sizing
• Pesticide residues
• Heavy metals
CHEMICAL • Residues of ethylene glycol & detergents
• Methanol content
• Ethyl carbamate formation
• Microbial contamination of culture
• Water microbiological quality
MICROBIOLOGICAL • Presence of yeasts & LAB
• Cork microflora

11. CCP-1 (Harvesting)
• Grape harvesting is CCP comprising both physical & chemical hazards
• Physically, grapes should be sound without rotten parts, otherwise oxidative &
microbial contamination can rapidly develop
• Harvesting should be conducted with greatest possible care & efficient disease
management system should be applied
• Pesticides should be handled with care as they constitute chemical hazards.
• At time of harvest, the grapes must have also reached correct maturity when Brix
& Total Acidity levels indicate maturity of wine
• Pesticide & fungicide residues on surface of berries constitute chemical hazards
• Rapid & simple gas chromatography- method for determination
• Maximum residue limits for pesticides (grapes & wines)- Codex Alimentarius (45)
• Bulk bins used for grapes transportation, should be effectively decontaminated
to avoid any microbial infection

12. CCP-2 (Alcoholic Fermentation)
• carried out by strains of Saccharomyces cerevisiae
- grows at low pH values typical for grape must (pH
3.2–4)
• chemical hazards : heavy metals presence (As<0.2,
Cd<0.01, Cu<1, Pb<0.3 mg/L), methanol content
(300 mg/L ), ethyl carbamate content, pesticide
residues (as mentioned in the Codex Alimentarius)
& residues of detergents (absence) & ethylene
glycol (absence)
• desirable temperature varies within the range of
25–28◦C

13. CCP-3 (Must)
• Possible contamination of must
with killer yeasts result in stuck
fermentation
• Attention should be paid to
added amount of SO2
i.e.175mg/L in order to inhibit

14. CCP-4 (Maturation)
• Maturation step often lasts 6–24 months & takes place in oak barrels
• During maturation a range of physical & chemical interactions occurs
among barrel, surrounding atmosphere & maturing wine, leading to
transformation of flavor and composition of wine
• Oak barrel should be fault-free & undergone decontamination treatment
• Wood must be free of pronounced or undesirable odors, which could
taint the wine
• White wines are matured in oak for shorter periods than red wines & in
conditioned barrels to release less extractable (tannins)
• Another CCP- inhibition of O2 penetration through wood or during
racking & sampling of wine
• Extensive penetration can cause various sensory changes (oxidized odor,
browning, loss of color in red wines, activation of spoilage bacteria &
yeasts, development of ferric casse & precipitation of tannins)

15. CCP-5 (Stabilization)
• Reason for stabilization- production of permanently clear &
flavor fault-free wine
• Procedure
a) tartrate stabilization by chilling wine to near its freezing point
& filtering or centrifuging to remove crystals
b) protein stabilization with absorption, denaturation or
neutralization by fining agents (bentonite)
c) polysaccharide removal with pectinases that hydrolyze
polymer, disturbing its protective colloidal action & filter
plugging properties
d) metal casse (Fe, Cu) stabilization
• Ferric casse is controlled by addition of agents (bentonites,
proteins) controlling flocculation of insoluble ferric complexes
• Wines with Cu content greater than 0.5 mg/L are particularly
susceptible to Cu casse formation

16. CCP-6 (Bottling)
• Wine is bottled in glass bottles sealed with cork which must pass a
decontaminating step & an inspection control to assure absence of any
defects & stability of product until its consumption
• Cork should be correctly sized, 6–7 mm bigger than inner neck diameter,
to avoid any possible leaks
• Hazards include : cork microflora, residues of heavy metals, SO2,
pesticides & detergents & absence of cracks, scratches & rifts in lute
• CL for cork is absence of LAB & yeast, which can be assured with
microbiological analysis
• For long storage of wine longer & denser corks are preferred
• Headspace O2 might affect product quality by causing disease of “bottle”
• CL for SO2 – 175mg/L , for As < 0.2 mg/L, Cd < 0.01 mg/L, Cu < 1 mg/L, Pb
< 0.3 mg/L

17. CCP-7 (Storage)
• Shipping & storage of wines at elevated temperatures can
initiate rapid changes in color & flavor of wine
• Direct exposure to sunlight corresponds to effect of warm
storage temperatures
• Temperature affects reaction rates involved in maturation,
such as acceleration of hydrolysis of aromatic esters & loss
of terpene fragrances
• Temperature can also affect wine volume & eventually
loosen cork seal, leading to leakage, oxidation & possibly
microbial formation resulting in spoilage of bottled wine

18. CRITICAL LIMITS
PROCESS STEPS CRITICAL LIMITS
Harvesting Rotten parts reduced to acceptable level
Per pesticideaccording to Codex Alim.
Fermentation As < 0.2, Cd <0.01, Cu < 1, Pb < 0.3 (mg/L)
Pesticide residues according to Codex Alim
Ethylene glycol & detergent residues Absent in 300 mg/L
Must 100% clean
Maturation Absence of yeasts, molds and LAB
Stablization As < 0.2, Cd <0.01, Cu < 1, Pb < 0.3 (mg/L)
Bottling As < 0.2, Cd <0.01, Cu < 1, Pb< 0.3 (mg/L)
Pesticide residues according to Codex Alim
Absence of rifts in lute, cracks, scratches
Yeast, LAB absence
Storage wine quality as set by each plant

19. MONITORING PROCEDURES FOLLOWED
• Harvesting: Inspection during harvesting, Specific
chemical analyses
• Fermentation: Specific chemical analyses, Gas
chromatography
• Must: Microbiological analyses
• Maturation: Microbiological analyses
• Stabilization: Specific chemical analyses
• Bottling: Specific chemical analyses, Visual
inspection, Sample measurements, Microbiological
analyses
• Storage: Organoleptic controls

20. CORRECTIVE ACTIONS APPLIED
• Fermentation- Rejection of specific batch,
dilution with large quantities, machinery
modification
• Bottling- Modification of CIP, Disinfect area,
rejection of faulty bottles
• Storage- Rejection of faulty batches

21. THANK
YOU