Personnel Hygiene
The personnel working in the wine fabrication must take into account the following aspects:
- Always maintain personal hygiene. Keep their hair up. Use clean clothing and a cover over their head.
- Wash their hands with hot water and disinfecting soap before beginning to work, after every break and after each bathroom visit.
- Do not wear rings or bracelets in the work area.
- Not manipulate or touch the food when they are sick with a contagious disease or have infected cuts; cover other cuts with the appropriate type of bandage.
Production and Deposit Establishments
- The prime materials and packing areas will need to be separate from the production areas.
- The floors and walls will need to be easy to clean.
- The production area will need to be well ventilated and illuminated.
- The fermentation process will need to be done in a separate area. Everything must be covered, sealed and cleaned appropriately so as to not attract insects.
- In order to avoid rodents or pests, food should not be left in or around the production areas.
- The prime materials and semi products will need to be protected, and the windows will need to have a wire screen on them.
Storing the Fruit Wine Ingredients
Each ingredient must be stored in an appropriate way and in a special conditioned place.
- Label the recipients and store them separate from any harmful substances. This will avoid contamination due to the use of insecticides or cleaning agents in the ingredients area.
- Yeast will need to be kept in a fresh area.
- Fruit should be far away from reach of rodents or pests.
- It will be necessary to be aware of the expiration dates of each ingredient.
Desserts Recipes Hygiene in the Fabrication and Manipulation Machinery, Equipment and Materials Bottles Hygiene Factors That Influence the Elaboration of Fruit Wine
