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Building and Grounds
Cider processing operations must be located in a separate, enclosed room or building.
The walls and ceiling of the processing room must be impervious, and the floors must be continuous concrete and have sufficient drains. Walls and ceilings should be light in color for easier cleaning and to provide better lighting on work surfaces. Drip or condensate from fixtures, ducts, and pipes should not be allowed to contaminate food or food contact surfaces.
Grounds and buildings surrounding the cider operation should be free of conditions that may result in product contamination.
Properly store unused equipment and hazardous chemicals and remove litter and waste. Tall grass and weeds may harbor rodents and other pests and should be cut regularly.
The processing facility should be protected from insect and rodent entry by screening or other physical barriers.
All windows, doors, and openings around the cider operation should be screened. Plastic curtains may be installed where forklifts enter storage areas. Temporary screened panels with a walk-through can be used to frame in garage doors during cider season and can be removed in the off-season. Construct these temporary walls so that the garage door can be closed and opened as desired.
Adequate lighting must be provided in work areas.
Lighting should be sufficient for the work environment and to detect pests. Any interior lights must be shielded to prevent pieces of glass from getting into the product in the event of bulb or tube breakage.
Refrigeration facilities sufficient to keep cider stored at 32 to 38°F (as close to 32°F as possible) should be available.
This will prevent growth of human pathogens as well as extend the product's shelf life.