Introduction 

The european legislation imposes on any food-processing company to master techniques and conditions of elaboration of its products to be able to insure the consumer a good food safety. Since 1993, wine is statutorily food .

There is no required method of analysis , however HACCP is most appropriate .

Definition

Hazard Analysis of Criticals Control Points .

HACCP is a method of analyzing the chain of elaboration of wine that highlights the steps that may cause danger to the consumer.

Description

This method is divided into 12 steps :

1 Definition of fields of the study : We determine the type of concerned wine, the beginning and the end of the chaine, the various categories of dangers which can be met.
2 Constitution of the team : The approach is participatory . All the participants(speakers) on the chaine of elaboration of the wine collaborate on reflection.
3 Description of intermediary products : Oenological products, dry matters, etc...
4 Description of wine finished: Packaging, type of storage, final destination.
5 Drafting of the diagram of elaboration : The sequence of different stages of wine making are listed and described as a diagram.
6 Onsite review : The diagram drawn in development meeting is checked on site to avoid any omissions or errors.
7 Hazard analysis and development of preventive measures : At each step and for each intermediate product, we establishes the types of potential hazards, the criticality (value attributed to the degree of danger depending on the severity and frequency of occurrence) and the measures already in place to avoid them.
8 Identification of critical control points : Steps or products with the highest criticality are identified in view of a possible monitoring system
9 Establishment of the target levels and the tolerances : we determines the levels of "pollution" not to exceed for each critical point.
10 Establishment of monitoring system and corrective actions : Monitoring methods for each critical point are established and steps are programmed to avoid the appearance of danger.
11 Establishment of a system of registration and documentation : HACCP generates lots of data to compile, store or archive. A good organization is necessary .
12 Establishment of a system of check: HACCP is not a punctual action. it must be regularly revised to make sure that she is always well adapted and well applied. (up)