In This Section
| Cider Workbook - Text-Only Page
Cider Producer’s Workbook © Queen's Printer for Ontario, 2002 Table of Contents
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| Block/Variety | Date | Product Used | Rate/Unit | Weather Conditions |
During harvest, apples can become contaminated by one or more of many sources. You must identify these sources in your operation, and do your best to prevent them from contaminating your crop.
Apples
that have touched the orchard floor ("grounders") should NOT be used
in unpasteurized cider production. Discard them! This includes apples have fallen
to the ground or apples that are attached to lower branches are in contact with
ground. The orchard floor can be a source of numerous pathogens – both from
the soil as well as fecal matter. Even if livestock are not permitted in the orchard,
it is difficult to guarantee that all wildlife has been excluded. Pathogens are
much too small to be seen, so even if apples look clean, they can still be carrying
pathogens.
Damaged and rotten apples should not be used in cider production.
Patulin, a harmful toxin produced by fungi found in rotting apples, can contaminate
the cider if damaged apples are used. Also, bruising and sites of damage provide
an environment suitable to the growth of microorganisms as well as a point of
entry into the flesh where wash-water cannot reach them.
The bins
and containers used to harvest and transport apples can also be a source of contamination.
All harvesting containers should be washed and sanitized before use. See section
5.1, "Transportation Practices", for more information. Do not allow
workers to stand in the bins during harvest: their boots might contaminate the
bin. When bins are full, don’t stack them on top of each other, because the
bottom of one container might contaminate the apples in another. Bins should also
be covered and constructed to prevent access by rodents.
Since apples
are hand-picked, workers have a lot of contact with the apples during harvest.
That is why it is extremely important to educate workers on proper picking and
handling of apples, as well as on personal hygiene. See page 21, "Employee
Behaviour and Hygiene", for more details. Train your workers to pick apples
carefully to reduce damage, placing them gently into the bag. Also, ladder rungs
can pick up contamination from boots. Therefore, only the side rails should be
used for hand holds. The person in charge should be aware of signs of infectious
disease and exclude any ill workers from the operation.
Employees
should be provided with an accessible washroom with appropriate supplies, see
the "Personnel" section, starting on page 40.
Notes:
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Harvest bins and
any other containers used to transport or store apples should be made of proper
food-grade material. See Appendix 2 on page 68 for information on appropriate
materials. Food-grade material is easier to clean, will not retain cleaning agents,
and will not leach chemicals onto the apples. Wood is more difficult to clean
and may retain cleaning agents.
Bins should be cleaned and sanitized
after each load is delivered and before reuse. See Appendix 2 on page 68 for information
on approved cleaners and sanitizers. Muddy bins should be cleaned before entering
the storage or processing area.
Once bins are loaded with apples,
they should be moved to a covered storage area as soon as possible. Do not let
the harvested apples sit in the orchard where they are exposed to pests, environmental
contaminants and fluctuating temperatures.
When bins are not in use,
they should be stored in a clean area where pests such as rodents, birds and insects
do not have access to them. If bins are stored outside, they can become a nesting
place for rodents and insects, and the risk of fecal contamination of apples is
increased. Bins should always be cleaned when removed from storage and before
being used.
Transportation vehicles must be cleaned and sanitized
before being used to transport apples. For information on proper cleaners and
sanitizers, see Appendix 2 on page 68. Vehicles should also be cleaned and sanitized
between shipments to prevent spreading contamination to subsequent loads. Do not
use vehicles that have been used to haul manure, compost or animals. Do not let
apples sit in unrefrigerated trucks for long periods of time.
Contamination in the storage area can
be passed to apples by contact with dirty walls and floors. It can also be passed
from the ceiling through condensation dripping onto apples. To prepare apple storage
facilities for harvest, all clutter and debris should be removed and the entire
storage area – floors, walls and ceiling – should be thoroughly cleaned
and sanitized. (For information on approved cleaners and sanitizers, see Appendix
2 on page 68.) In addition to removing contaminants, this will eliminate any material
that might attract pests. Apples should also be covered so that any subsequent
condensation does not come into contact with the fruit.
Keep storage
facilities closed and sealed to prevent access by pests, which can contaminate
the apples.
Apples should be pressed as soon after harvest as possible
to prevent the growth of any pathogens. If this is not possible, apples should
be rapidly cooled to temperatures between 1oC and 4ºC.
It is
important for both the safety and quality of apples to keep them at the recommended
temperatures. To ensure proper cold storage temperatures are maintained, keep
a log in which the temperature of your storage area(s) is recorded at a set time
interval. This way, if a malfunction occurs with the cooling equipment, it will
be noticed and repaired before the apples’ condition is compromised. See
Form 2 on page 15.
Form 2: Refrigerated Storage Temperature Log
| Date | Time | Room A | Room B | Room C | Bulk Cooler | Retail Cooler | Checked By |
Surfaces that come into
contact with apples should be of an approved food-grade material. If existing
surfaces are not food-grade material, it is possible to apply food-grade coatings
to resolve this problem, rather than replacing equipment. (For information on
approved food-contact material, please see Appendix 2 on page 68.) These materials
are easily cleaned and will not leach chemicals onto the apples.
Apples
should be inspected in a clean, dry and well-lit area by workers who are properly
trained in inspection and personal hygiene. (Please see "Employee Behaviour
and Hygiene" on page 21.) Inspection should take place before apples are
placed into the flume or wash-water, because once a dirty or rotten apple is placed
in the water, it could potentially contaminate the whole batch.
All
rotting, damaged, wormy and dirty apples should be removed from the processing
line.
Once damaged and rotten apples are removed from further processing,
dispose of them properly and promptly. That way, good apples will not be contaminated
by them, and pests will not be attracted to the processing area. At a minimum,
culled apples should be placed in a container and removed from the pressing area
at the end of each pressing day.
Potable
water is water that is clean and safe to drink. Potable water should be used in
all apple production and cider pressing procedures. For more information on water
supply, see page 37.
Another way to reduce the risk of pathogens contaminating
apple from the processing water is to add a sanitizer to the apple wash-water.
Sanitizing agents are able to kill many harmful pathogens and is effective in
of pathogens in the wash water. However, this is not a guarantee that your water
will be pathogen free.
Chlorine-based sanitizers are the most commonly used sanitizing agents in food processing operations. They must be approved by the Canadian Food Inspection Agency – see Appendix 2 on page 68. Follow the manufacturer's directions for use, as well as any instructions on protective clothing, ventilation, rinsing, storage, etc. The solution should be 50–100 parts per million (ppm) of chlorine for washing apples and 100–200 ppm for washing equipment. The instructions on page 19 explain how to calculate and prepare a sanitizing solution using a chlorine based sanitizer for your apple wash water and your equipment wash.
The level of chlorine in your water can be monitored using a test kit. Check your telephone book’s Yellow Pages under "Janitor’s Supplies" or with your local farm supplies or feed dealers. Or inquire at a swimming pool supply store. Before you purchase a test kit, ensure that it can accurately test for chlorine levels up to 200 ppm (parts per million). Test kits can consist of test strips or tablets and containers and they may test for "total chlorine" or "free chlorine". It isn’t important to understand these terms but you should make sure that you know which of these your kit tests for and accordingly maintain a level of:
- 50-100 ppm of total chlorine or
- 25-50 ppm of free chlorine.
Keep a log of the type of sanitizers used, as well as the amount added and resulting concentration. See Form 3 on page 20.
Apple wash-water can quickly become laden with soil and plant debris.
This debris can inactivate the chlorine in the sanitizer. To maintain the effectiveness
of the chlorine wash, the water in the tank should be changed when it gets dirty.
As more chlorine based sanitizer is added to the water, the pH will
rise (i.e., become less acidic). Chlorine is more effective at lower pHs –
try to keep the pH between 6 and 7. So if a pH is too high, stop adding sanitizer
until the pH drops. The water’s pH can be monitored with pH test strips.
Follow the sanitizing of your apples with a potable water rinse to
remove any residual sanitizer from the apples – unless the manufacturer’s
instructions indicate otherwise.
If apples are added to water that
is colder than they are, a vacuum-like action is created that can cause pathogens
on the surface of the apples to be drawn into the apple core. This should be avoided
by ensuring that any water in contact with apples is at least 5oC (41oF) warmer
than the apples.
Preparation Of Apple- And Equipment Sanitizing Solutions from Chlorine Based Sanitizers.
What concentration of chlorine do you want in your water? (A)
50 ppm – Apple Wash
100 ppm – Apple Wash or Equipment Wash
200 ppm – Equipment Wash
How many litres of water is the sanitizer being added to (i.e. how many liters of dilute sanitizer do you want to prepare)? (B)
(e.g., 500 litres)
On the label of the sanitizer bottle, what percentage of hypochlorite is listed (e.g., 6%, 12% etc.)? (C)
To calculate the amount of sanitizer to add to your water, use
your answers to the above questions to fill in the following formula:
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Litres of bleach to add = ( A ) x ( B ) / {(C) x 10 000}= litres
= (desired ppm of chlorine) x (total water volume) / (% hypochlorite in sanitizer) x (10 000)
Example:
You want 50 ppm chlorine. You are adding it to 500 litres of water. Your sanitizer is 6% sodium hypochlorite.
= (50) x (500) /(6) x (10 000)= 25000/60000
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= 0.42 litres So you add 0.42 litres of sanitizer to your water.
Form
3: Fruit Sanitizer Log
Type of sanitizer used:
Concentration:
| Date | Time | Amount Added | Concentration |
Apples Temperature | Water Temperature | Checked by |
In any processing facility, there are many potential sources of contamination that can lead to unsafe food products. In this section the areas dealt with are improper employee behaviour, poor hygiene and improper sanitation of equipment. You’ll need to address each of these areas.
Employee behaviour can have a huge impact on food safety. All employees should be aware of behaviours and actions that can negatively influence the quality or safety of the product. See Employee Rules of Hygiene on page 26 for a list of rules regarding hygiene that should be taught and enforced in the processing areas. Post this list around the facility to remind employees of proper hygienic practices.
Employers, as well as employees, should also be aware of the signs of infectious disease. Anyone displaying these symptoms should not have contact with food, equipment or packaging material – see Personnel on page 40.
Employee hygiene is also very important. Adequate bathroom facilities (see page 41) must be accessible to workers at all times. Proper hand-washing practices are imperative to prevent the spread of foodborne illnesses. All workers coming into contact with fruit, equipment or packaging materials should be aware of proper hand-washing procedures. These are listed on page 27. Not only should employees know how to wash their hands, they should know when to wash them.
Hands should be washed:
Cider pressing should take place in an enclosed area. This will exclude birds and animals from contact with the apples and equipment. Windows should be screened to prevent insects from entering.
The cider pressing facility and the equipment used should be maintained in good working order and should be properly cleaned and sanitized. For information on approved equipment cleaners and sanitizers, see Appendix 2 on page 68.
The following section outlines procedures for properly cleaning and sanitizing cider pressing equipment. It covers a) Pre-Operations Cleaning and Setup, b) Daily Operations/Routine Cleaning and c) Post Operations Cleanup. The accompanying forms on pages 28-33, allow workers to document their actions. Please note: there is a huge variety of cider pressing equipment and facilities in Ontario. This list is meant to be used as a guide for you to create a customized cleaning and sanitation program that suits your operation.
The following procedures should be undertaken prior to start-up at the beginning of each production day. Keep a record of your activities using Form 4, page 28.
Make the following steps a part of daily operations and routine cleaning procedures in order to maintain an orderly and sanitary process. Keep a record of the activities using Form 5 on page 29.
The following procedures should be followed at the end of each pressing day and after each batch of custom pressing. This ensures that potential contamination from one batch of apples is not spread to each subsequent batch of apples pressed that day. Keep a record of activities performed on Forms 6 to 9 on pages 30 to 33.
Form 4: Pre-Operations Cleaning and
Setup Checklist
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Today’s date:
Last day of production:
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Employees responsible:
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Corrective actions:
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Supervisor signature:
Form 5: Daily Operations / Routine Cleaning
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Today’s date:
Corrective actions:
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Supervisor signature:
Form 6: POST-OPERATIONS CLEANING / SANITIZING
– Grinder Apparatus
Today’s date:
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Employees responsible:
Corrective actions:
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Supervisor signature:
Form 7: POST-OPERATIONS CLEANING/ SANITIZING
– Rack and Press
Today’s date:
Employees responsible:
Corrective actions:
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Supervisor signature:
Form 8: POST-OPERATIONS CLEANING/ SANITIZING
– Wet Brusher
Today’s date:
Employees responsible:
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Corrective actions:
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Supervisor signature:
Form 9: POST-OPERATIONS CLEANING / SANITIZING
– FILLER
Today’s date:
Employees responsible:
Corrective actions:
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Supervisor signature:
Pests are potential sources of contamination in processing areas. They can harbour a variety of pathogens, which they can spread to apples and equipment. Common pests of processing facilities include rodents and insects.
The key actions for controlling both groups of pests are excluding entrance and proper sanitation. Particularly for rodents, it is critical to keep the outside of the facility clean and not to have discarded fruit lying around.
The following measures, along with proper facility
sanitation (page 21), should be established in and around the processing facility
in order to minimize pest problems:
Trap placement is critical. Rodents are nocturnal, have poor eyesight and like "whisker contact." It is critical to put bait traps so they abut against walls, support poles, etc. It is strongly advisable to have a maintenance baiting program to prevent problems, rather than waiting for problems to arise.
Insects - Flies (including fruit flies) tend to be common pests of cider operations. Flies tend to originate wherever there is manure. Neighbouring livestock can provide a consistent source of flies. Fruit flies are often found breeding in high moisture situations (e.g., rotting apples).
Adult fly control may involve insecticides. These can alleviate problems but not solve them unless breeding sites are also controlled. Which insecticide to use is based on potential resistance in the population. Sticky fly paper, bait jugs and bait cards all help reduce adult fly numbers.
NOTE: All insecticides and rodenticides should be approved by the CFIA. See Appendix 2 page 68 for information on approved pesticides.
It is important to monitor
and maintain bait stations on a regular basis, removing old bait and adding new
bait. This process should be recorded to provide an assessment of the effectiveness
of the pest control program (see Form 10 on page 36). In the end, for both pest
types, there are no magic bullets. But there is good management, prevention of
entry, constant monitoring, and products that are effective when used appropriately.
Form 10: Pest and Rodent Control Log
| Date | Station | Status | Action (details) | Checked by | |
# | TYPE | ||||
In your orchard, water comes into direct contact with fruit during irrigation, foliar application of fertilizer, pesticides and growth regulators, and overhead cooling. Water can carry many different types of harmful organisms that may contaminate apples. Even in small amounts, these microorganisms can cause foodborne illness. Pathogens can survive both on the surface of apples and within the core if absorbed.
Take care to ensure that potable water is used in all operations.
Potable (safe/clean) water must be used during
processing. If the water source in use is a municipal supply, it is likely to
be potable. However, this is not a guarantee that your water will be safe. Water
should still be tested regularly for microbial contamination during the pressing
season.
If your water comes from a well, the safety of the water is
in your hands. Ensure that the water does not contain pathogens. This means proper
maintenance and having the water tested as recommended by the Ministry of Health
and Long-Term Care. Appendix 3 on page 69 provides some tips for well maintenance
and prevention of contamination. Appendix 4 on page 70 explains how to properly
sample and test your well water. Your local public health unit is another resource
for information on water sampling and testing. If well water test results are
not acceptable, your public health unit will provide instructions on how to disinfect
the well. To contact your local public health unit call 1-800-268-1154 or visit
the following website: http://www.gov.on.ca/health/english/contact/phu/phuloc_dt.html#central%20east
Surface water is a major source of irrigation in orchards. Be aware
that there may be a significant risk of contamination when surface water comes
in direct contact with fruit. If possible, avoid the use of untreated surface
water in the orchard and do not use it in the processing operation.
To reduce the risk, limit water contact with fruit by using under-tree irrigation, and use potable or treated water for any foliar applications of materials that will contact fruit. Try to maximize the time between the last overhead irrigation and harvest. Since surface water quality is so variable, the water should be tested 3–4 times during the growing season.
Keep records of all test results
and dates of irrigation, foliar applications and harvest. See page 39 for a Water
Testing Record form.
Form 11: Water Testing Record
| Date | E. coli | Total Coliform | Laboratory |
Notes:
The horticulture industry tends to be highly seasonal in Ontario, resulting in a high turnover rate of staff. For this reason, it is very important to have a well-established program for training all new staff in the proper sanitary procedures for producing apple cider as well as good personal hygiene.
All
employees responsible for sanitation of the equipment or facility should be properly
trained and educated as to the:
i. Upon arrival at the processing facility, apples should be inspected for quality. Apples harvested from your own orchard should pose fewer problems since you have greater control of the personnel and the quality of apples picked. Greater risk occurs in the custom pressing of apples from other growers. It is near to impossible to patrol other growers’ orchards to ensure their fruit is top quality and contamination-free.
As described in the Fruit Sorting section on page 16, all dirty, decayed and wormy apples should be removed from the cider production line and properly discarded. The general quality of the apples you are custom pressing should be recorded in Form 13 on page 44.
ii. Those involved in custom pressing should enter into a written agreement with each grower, specifying stringent adherence to high standards for apple quality and safety. This could include standards for orchard management, such as proper use of fertilizers and pesticides, water quality, and best harvesting practices (as outlined in the CFIA code of practice) – including a worker education program. See a sample Grower’s Agreement on page 43. One of these should be filled out for each grower/supplier at the beginning of each pressing season. Also see page 44 for a Raw Produce Receiving Report form to record each grower’s name, date, batch number, and other vital information on the produce received.
Form 12: SAMPLE Grower Agreement
PURPOSE:
The purpose of this agreement is to ensure that the apples being provided to/purchased by ________Fraser View Farms___________ (cider presser) meet the requirements of the Canadian Food Inspection Agency’s (CFIA) Code of Practice for the Production and Distribution of Unpasteurized Apple and Other Fruit Juice/Cider in Canada.
AGREEMENT:
I, ______Brian Smith___________________ (apple grower or other supplier) agree to supply apples to the cider presser named above, which have met ALL of the following recommended practices as stated in the Code of Practice:
A) Harvest – "NO GROUNDERS" – No fruit that touched the ground or floors was included in the apples supplied for "Fresh Unpasteurized" apple juice/cider. The harvesting process was supervised and monitored to insure that only wholesome, clean, tree-picked (no grounders) apples were placed in suitable clean bins and/or field containers.
B) Harvest Training – Field workers harvesting apples were provided with training to ensure that only wholesome, clean, tree-picked (no grounders) apples were harvested.
C) Field Sanitation – Field workers harvesting apples were provided with adequate toilet and hand washing facilities, and instructed in the proper procedures regarding personal hygiene.
D) Livestock Grazing/Livestock Fertilizers – During the past twelve months no livestock grazing occurred in the orchards and no livestock fertilizers, including biosolids (human waste), were used in the orchards.
E) Water used to irrigate and dilute pesticides etc. is of an acceptable microbial quality as per the Code of Practice (This can be verified by testing).
F) Records of fertilizer and pesticide, etc., applications, including water sources are maintained.
I hereby certify that the above is true and correct and that all of the apples supplied to ______Fraser View Farms_________________ (Cider Presser) meet ALL of the requirements as stated above for the___2002-2003__ pressing season.
Grower/Supplier name: _____Brian Smith_________________
Grower /Supplier signature: _____Brian Smith_______ Date:_Sept 1st/02___
Form 13: Raw Produce
Receiving Report
Date:
Lot#
Shipper:
No.of units:
Product:
Cooler temp when received:
Grower:
Product Inspection
Rate on a scale of 1–10 (1 = very poor, 10 = very good)
| Category | Rating | Comments |
|---|---|---|
| Decay / Bruised | ||
| Skin punctures / Cracks | ||
| Discolouration | ||
| Wormy / Insects | ||
| Visible dirt | ||
| Other |
General comments on lot received
Accepted: ___________ Rejected: ________________
Inspected by: ____________________________________
The condition of a processing area can have a big impact on the quality and safety of cider. A few simple precautions can be taken to reduce the risk of contaminating the product.
The processing area should be enclosed, clean, well-lit, dry,
well-ventilated, and screened to keep out pests. If possible, this area should
be separate from the area where the fruit is sorted and washed to reduce the risk
of cross-contamination.
When other growers’ apples are being
custom pressed, it is advisable to clean and sanitize pressing equipment and pressing
cloths between each batch. This will prevent someone else’s apples from contaminating
the equipment and possibly your apples and cider.
Whenever cider is
tested for microbial quality, keep records of the test results and also of any
ingredients, such as preservatives, you may add to your apple cider. See Forms
14 and 15 on pages 46–47 for Preservative and Microbial Testing Logs. These
logs also record the Lot Code Identification Number referred to under Labelling
(page 49) and Recalls (page 53).
Form 14: Preservative Log
Preservative used: _______Recommended concentration _____
| Date | Time | Lot Code # | Total Litres of Cider |
Concentration of Preservative | Verified by |
Form 15: Microbial Testing Log
| Date | Time | Lot Code # | Total Litres of Cider | Tested for: Total Coliforms | Tested by |
If you have reached this point with contamination-free cider, the last thing you want to do is use unsanitary packaging for your product. Packaging can transfer microbial and chemical contamination to the cider.
Cider should be packaged into clean food-grade containers.
For information on approved packaging materials, see page 68. If filling containers
by hand, be sure not to touch the mouth of the bottle or the cap, as hands can
be a source of microbial contamination.
New containers and caps are
preferable, but if glass bottles are used, they can be reused if properly sanitized
first. Before being used, containers and caps should be stored so as to prevent
contamination.
All unpasteurized apple cider should immediately be
refrigerated at 0–4ºC (32–39ºF.) or frozen at less than –18ºC
(0ºF). The cider should be held at that temperature until consumed or transported
to market.
Safety concerns regarding filling from bulk containers at farmers’
markets or roadside stands is covered in the chapter on Cider Storing and Retailing,
starting on page 61.
All cider being
sold to the public must be clearly labelled, either by hand or with printed labels.
Cider sold without a label is in violation of the Food and Drugs Act (FDA) as
well as the Consumer Packaging and Labelling Act (CPLA).
All juice/cider
labels must meet or exceed the requirements of the Food and Drugs Act and Regulations
and the Consumer Packaging and Labelling Act and Regulations.
A label
MUST include the following:
Common name (i.e. Sweet Apple Cider)
Net quantity
Name, address and telephone number of producer
List of ingredients (a preservative
is considered an ingredient)
"Durable Life Date" or "Best
Before" date (preferably on the cap)
A label SHOULD include the
following:
Storage requirements ("Keep Refrigerated" or "Keep
Frozen")
Lot code identification number *
The word "Unpasteurized"
(if the product is unpasteurized)
* The ‘lot code identification number’ provides a trace-back mechanism in the event of a product recall.
As a precaution, consider attaching an additional label around the neck of the
bottle that reminds customers to KEEP REFRIGERATED.
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Keeping good records throughout production has many benefits. It helps keep better track of what goes on in a facility. Documentation highlights the producer’s commitment to reducing food safety risks associated with a product. And in the case of a safety or quality problem, good documentation will allow you to trace the problem back to the source much more efficiently.
Try to establish a coding system that can quickly
and easily identify the product. This coding system should be used throughout
all documents kept by the operations, to easily identify the path the product
in question has taken. Some producers use their best-before date as a lot code
number, which is a sufficient system for those who do not press apples other than
their own. Custom pressers, however, need a slightly more sophisticated system.
Here is an example of a system used to code a product.
Every day of the year
is assigned a random 3-digit number. Only people with your calendar will be able
to read the code. For example:
| Sun | Mon. | Tues. | Wed. | Thurs. | Fri. | Sat. |
|---|---|---|---|---|---|---|
| 1. 435 | 2. 196 | 3. 223 | 4. 427 | 5. 728 | ||
| 6. 330 | 7. 555 | 8. 890 | 9. 274 | 10. 119 | 11. 352 | 12. 363 |
Establish a two-digit code to identify the orchard from which the apples came. For example:
01 – Own Apples 02 – Brian’s Apple Farm 04 – Murray’s Orchards
Therefore, a batch of apples from Brian’s Apple Farm, pressed on October 12, would have a lot code number of:36301
Each jug of cider should bear a lot code number. The above system is simply a suggestion – any coding system that identifies when the cider was pressed and where the apples came from is sufficient.
Keep
all records up to date, using proper lot code identification, signed by the person
in charge and readily accessible. The various record-keeping forms referred to
in the preceding sections of this Workbook will assist you greatly in monitoring
the apple cider production process, from orchard management to retail.
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A recall can be initiated in one of two ways:
Self Identified – you may have reason to believe that the safety of the product you produced is in question. You may realize after the product is finished that the conditions under which it was processed were unsafe, or a customer complaint might be brought to your attention. In either case, if you question the safety of your final product you need to contact the Canadian Food Inspection Agency (CFIA).
Externally identified – The safety of your product might be questioned by your municipal, provincial or federal regulatory agencies. This may be due to positive sample results from monitoring programs or a foodborne illness might be traced back to your product.
The Canadian Food Inspection Agency (CFIA) must be notified immediately
by you if your operation has sold, distributed or imported a product that may
pose a serious risk to consumers.
The Current Ontario Recall emergency number
at the CFIA is:
416-973-8724
this number is in operation from 8 am -11 pm, 7 days a week.
The CFIA will need the following information from
you:
Proper labelling, discussed on page 49, is key to an effective recall system – particularly the use of a lot code identification number. The ability to isolate a single lot as the source of the problem might prevent you from having to recall all of your product. This will minimize the economic impact of the recall on your operation.
Form 16: Cider Production and Distribution Log
– Custom Presser
Production date:
Lot code number:
Supervisor
Storage tank: A B C
Total litres
made: ____ Total bins used: ____
| Variety | # Boxes Used | Grower | Distributed to | |
| Name | # of Litres | |||
Notes:
Form 17: Cider Production and
Distribution Log
Self-Produced – Bottled
| Prod. Date | Code Lot NO. | 4 L Jug | 2 L Jug | Apple Variety | Sold To |
Notes:
Form 18: Cider Production and Distribution Log
Self-Produced – Bulk
| Prod. Date |
Code Lot No. | Total No. of Litres |
Apple Variety | Sold To |
Notes:
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Trucks should be cleaned and sanitized before transporting bulk or
bottled cider to market (for information on approved cleaners and sanitizers,
see page 68). Avoid using vehicles that have been used to haul manure, compost
or animals. Use new or clean containers for transporting cider.
Transporting
product from refrigerated storage in bulk containers reduces the rate of growth
of bacterial contaminants. Cider should be maintained at a temperature of 0–2ºC
(32–36ºF) while in transport.
Notes:
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Cider can be stored in refrigerated tanks before bottling
or it can be put into containers directly after pressing. It is important that
cider be cooled as quickly as possible to between 0–2ºC (32–36°
F). Fresh apple cider will last about two weeks if stored at 4ºC -6ºC
(40ºF -42° F). or lower. Adding sodium benzoate or other preservatives
will extend the shelf life about one to two weeks. Freezing the product will also
increase the shelf life.
Off-farm bottling can pose additional risks
to the cider. On the farm, you have much greater control over the cleanliness
and sanitation of your bottling operation. At market, whether inside or outside,
you have less control over the cleanliness of your immediate environment. Keep
stalls free of debris and damaged or decaying fruit, so as to lessen the intrusion
of pests, rodents, and other animals.
Train all sales staff to use
proper hygiene procedures. If the farmer’s market or roadside stand does
not have hand washing facilities, bring your own. Provide a five-gallon container
filled with potable water and equipped with a spigot, together with soap and single-use
paper towels, or hand sanitizer.
Sales staff should advise consumers
of the "best before date," and offer safety tips on proper storage and
refrigeration of unpasteurized apple cider. Develop a first-in/first-out (FIFO)
system. That is, sell the first produced cider first.
The bottling
apparatus must be kept free and clear of foodborne contaminates. Filling customers’
bottles poses a significant risk of contamination. Regardless of how much care
customers may have undertaken to clean and sanitize their bottles, no one can
be 100 percent sure they are free from harmful microorganisms. Any foodborne illness
caused by contaminated bottles, regardless of fault, will reflect unfavourably
on you and all other producers of unpasteurized apple cider.
One unsanitary bottle coming into contact with a filling apparatus can also spread contamination to all future bottles filled that day. If possible, use only new bottles and caps and do not fill used bottles.
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How would you rate yourself with regards to the safe cider production best management practices put forward in this Workbook?
Use the following page to determine rankings and identify areas that might need improvement.
As you make improvements, remember that food safety must be an ongoing process and priority. Never let down your guard! Vigilant cleanliness and sanitation procedures will go a long way to ensuring that you produce the safest and best quality unpasteurized apple cider.
Commitment begins with you!
Primary Production
Orchard management 1 2 3 4 5 6 7 8 9 10
Harvesting practices 1 2 3 4 5 6 7 8 9 10
Intermediate Operations
Transportation practices 1 2 3 4 5 6 7 8 9 10
Fruit storage practices 1 2 3 4 5 6 7 8 9 10
Fruit sorting 1 2 3 4 5 6 7 8 9 10
Fruit cleaning 1 2 3 4 5 6 7 8 9 10
Processing Facilities
and Operations Premises and Equipment
Pre-operation cleaning and set-up 1 2 3 4 5 6 7 8 9 10
Daily operations and routine cleaning 1 2 3 4 5 6 7 8 9 10
Post-operations cleanup 1 2 3 4 5 6 7 8 9 10
Pest control 1 2 3 4 5 6 7 8 9 10
Water supply 1 2 3 4 5 6 7 8 9 10
Personnel 1 2 3 4 5 6 7 8 9 10
Fruit inspection 1 2 3 4 5 6 7 8 9 10
Fruit processing 1 2 3 4 5 6 7 8 9 10
Packaging 1 2 3 4 5 6 7 8 9 10
Labelling 1 2 3 4 5 6 7 8 9 10
Records 1 2 3 4 5 6 7 8 9 10
Recall
1 2 3 4 5 6 7 8 9 10
Transportation of Bulk/Bottled Cider 1 2 3 4
5 6 7 8 9 10
Cider Storage and Retailing 1 2 3 4 5 6 7 8 9 10
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In Print
Code of Practice for the Production and Distribution of Unpasteurized Apple and Other Fruit Juice/Cider in Canada
Canadian Food Inspection Agency and Health Canada
Food Safety Begins on the Farm – A Grower’s
Guide
Good Agricultural Practices for Fresh Fruits and Vegetables
Cornell Good Agricultural Practices Program
Fresh Apple Cider Mill
Michigan Department of Agriculture
Food and Dairy Division
Lansing, Michigan
Reducing Food Safety Risks in Apples
A Self-Assessment Workbook for Producers of Apples, Juice and Cider
Washington State University
Unpasteurized
Juice/Cider Safety Project
Ontario Ministry of Agriculture and Food
Food Inspection Branch, August 2001
On the Internet
Ontario Ministry of Agriculture and Food Website:
http://www.omaf.gov.on.ca
Health Canada’s Website:
http://www.hc-sc.gc.ca/
Canadian
Food Inspection Agency’s Website:
http://www.inspection.gc.ca/
Ministry of Health and Long Term Care’s Website:
http://www.gov.on.ca/health/index.html
Public Health Units (all regional Health Unit phone numbers and addresses):
http://www.gov.on.ca/health/english/contact/phu/phuloc_dt.html#central%20east
Contact by Phone
Ontario Ministry of Agriculture and Food,
Agricultural Information Contact center: 1-877-424-1300
For Public Health Unit information
see above website or call:
1-800-268-1154 (Toll-free in Ontario only)
Pathogens, related illness and associated foods
Pathogen
E. coli O157:H7 (Bacteria)
Incubation Period
1–8 days
Duration of Illness
5–10 days
Signs and Symptoms
Severe diarrhea that is often bloody, abdominal pain and vomiting. Usually, little
or no fever is present. More common in children under 4 years. Can lead to severe
kidney problems or death.
Associated Foods
Undercooked beef, unpasteurized
milk and juice/cider, raw fruits and vegetables (e.g. sprouts), salami, salad
dressing, and contaminated water.
Pathogen
Salmonella spp. (Bacteria)
Incubation Period
1–3 days
Duration of Illness
4–7 days
Signs and Symptoms
Diarrhea, fever, abdominal cramps, vomiting. S. typhi and
S. paratyphi produce typhoid with insidious onset characterized by fever, headache,
constipation, malaise, chills, and myalgia; diarrhea is uncommon and vomiting
usually not severe.
Associated Foods
Contaminated eggs, poultry, unpasteurized
milk or juice/cider, cheese, contaminated raw fruits and vegetables (alfalfa sprouts,
melons). S. typhi epidemics are often related to fecal contamination of water
supplies or street-vended foods.
Pathogen
Cryptosporidium parvum (Parasite)
Incubation Period
7 days average (2–28 days)
Duration of Illness
Days to weeks
Signs and Symptoms
Cramping, abdominal pain, watery diarrhea;
fever and vomiting may be present and may be relapsing.
Associated Foods
Contaminated water supply, vegetables, fruits, unpasteurized milk.
Pathogen
Hepatitis A (Virus)
Incubation Period
30 days average (15–50 days)
Duration of Illness
Variable, 2 weeks to 3 months
Signs and Symptoms
Diarrhea, dark urine; jaundice; and flu-like symptoms (i.e., fever, headache,
nausea and abdominal pain).
Associated Foods
Shellfish harvested from
contaminated waters, raw produce, uncooked foods and cooked foods that are not
re-heated after contact with infected food handler.
Source: Diagnosis and Management of Foodborne Illnesses: A Primer for Physicians. Foodborne Illnesses Table. Viral and Bacterial Agents. American Medical Association, Centers for Disease Control and Prevention, Center for Food Safety and Applied Nutrition (Food and Drug Administration), Food Safety and Inspection Service (US Department of Agriculture), January 2001.
CFIA-approved materials and products
Accepted Construction Materials, Packaging Materials and
Non-Food Chemical Products
The following is a list of the types of products, applicable to apple cider production, that can be found on the Canadian Food Inspection Agency’s list of approved products. To view the list in detail, please visit the CFIA website at:
http://www.inspection.gc.ca/english/ppc/reference/cone.shtml#v
If you do not have access to the internet or have any questions about these products, please contact the following:
Mr. Jack Donald, Program Officer, Food Safety Risk Analysis, Science Div.
Canadian Food Inspection Agency, Floor 3, Room C313
3851 Fallowfield Rd, Ottawa, Ontario, K2H 8P9
Tel: 613-228-6698 ext. 4965 Fax: 613-228-6675
E-mail: jdonald@inspection.gc.ca
The following categories of products can be found on the CFIA website:
Cleaners
Coatings for construction
Microbial control agents for food-processing water
Containers for food
Sanitizers
Pesticides
Proper Care of Your Well
This information is on the Regional Municipality of Halton Public Health Unit website: http://www.region.halton.on.ca/health/healthyenvir/Water/Safe_water.htm
Well location
Well Water Testing and Treatment
The Waterloo Region Community Health Department provides instructions on how to get a proper sample of your water, how to interpret your results and how to properly treat your well.
This information can be obtained from the following websites:
http://www.region.waterloo.on.ca/web/health.nsf/DocID/
8FA6596E78AD33EF85256B1200609A85/$file/wells.pdf?openelement
http://www.region.waterloo.on.ca/web/health.nsf/DocID/
8FA6596E78AD33EF85256B1200609A85/$file/waterquality.pdf?openelement
Other
health units generally operate in a similar fashion to the Waterloo Unit, but
it is advisable for you to call your local Health Unit to determine the proper
procedure for your area (see page 66 for instructions on how to obtain your local
Health Unit’s information
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