Hygiene in the
Fabrication and Manipulation

• 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.