Cider Processing

Purpose
Because unpasteurized apple cider is not treated to eliminate harmful bacteria, good management practices are necessary to minimize contamination during processing. Microbial contamination of apples during preharvest and harvest activities may result from contact with water, soils, fertilizers, manure, harvesting equipment, and workers who handle apples. Packing operations with poor sanitation procedures can significantly increase the risk of contaminating apples used for cider.

Important: Cider makers should determine if they are subject to the recent Food and Drug Administration (FDA) ruling that mandates specific procedures for application of Current Good Manufacturing Practices and development of Hazard Analysis Critical Control Point plans. Details are provided in this chapter under "Food Safety Regulations." In any case, cider makers are considered by the FDA to be food processors, and as such they should carefully read and follow Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food (21CFR 110). The guidelines in "Good Management Practices for Cider Processing" are offered to complement and emphasize the FDA requirements.

Potential hazards
Pathogenic microorganisms may be found on the floors and in the drains in the processing facility and on the surfaces of processing equipment. Without good sanitary practices, any of these surfaces that come in contact with apples or cider could be a potential source of microbial contamination. Workers who do not follow good hygiene practices may infect other workers and contaminate apples.

Apples intended for cider production may come from a variety of sources. Cider processors may have grown and packed the apples themselves or purchased them from outside growers or packers. Despite all sanitation measures during processing, cider may contain harmful levels of pathogens if contaminated apples are used. Cider processors must, therefore, be certain that apples were grown in accordance with Good Management Practices for Orchard Operations and handled in accordance with Good Management Practices for Packing Operations. By doing so, they maintain control throughout the growing, distribution, and processing system and minimize the risk of producing a contaminated product.

Since cider processors often use the same procedures used by apple packers (receiving, storing, dumping, washing, etc.) cider processors should follow Good Management Practices for Packing Operations as appropriate.

Preventive or corrective measures



Extension | Intranet | Publications |