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Facilities and Equipment Sanitation
Facilities in and around cider processing operations always should be maintained in a clean condition.
Discarded apples attract pests, which may spread harmful microorganisms. Clean floors and walls around processing operations daily to reduce the potential for microbial contamination. Clean product storage areas regularly and sanitize facilities as necessary. Do not allow standing water to accumulate in processing and storage areas.
All food contact equipment must be made of food-grade materials.
Use only stainless steel, food-grade plastic, or wood that is safe, durable, corrosion-resistant, nonabsorbent, and that can be cleaned and sanitized easily. As soon as possible, phase out all non-hardwood porous woods and wood in poor condition that contacts the product. The design, construction, use, and general cleanliness of equipment can help reduce the risk of cross-contamination. Copper and copper alloys should not be used in contact with apple cider.
Use only clean and sanitized equipment and containers for processing and storage of cider.
Clean and sanitize food contact surfaces daily with appropriate cleaning and sanitizing solutions. Thoroughly inspect containers before using and sanitize them thoroughly as necessary. After food contact surfaces are thoroughly cleaned, they should be sanitized with an FDA-approved sanitizer. A sanitizing solution can be prepared by mixing 0.75 to 2.5 ounces of 5.25 percent available chlorine bleach (commercial liquid chlorine bleach) to 5 gallons of clean water. The sanitizing solution must be 50 to 200 ppm--do not exceed the recommended strength. Chlorine test papers must be used on each batch of sanitizing solution to ensure a proper concentration of chlorine. Good ventilation is required when working with chlorine.
Store hazardous chemicals in a safe and secure location.
Cleaners, sanitizers, and other hazardous chemicals should be properly labeled and stored in a manner that protects against contamination of food, food contact surfaces, or food packaging materials.
Use press racks made only of food-grade plastic or hardwood properly coated with paraffin or food-approved coating.
Poorly maintained equipment is difficult to clean. Press racks must be kept off the floor at all times. As with the press cloths, the racks must be washed, sanitized, and dried in a well-ventilated, screened-off area at the end of each day's operation.
Use only filter cloths specifically designed for cider pressing, made of durable material, and replaced frequently.
Sanitary handling of the cloths includes hanging them over a clean line or placing in a clean container between runs. Press cloths must be washed, rinsed, dipped in a sanitizing solution, and dried by hanging on a clean line in a well-ventilated, screened area free from flies and vermin. This should be done at the end of each day's operation. Use only detergents that have been approved for use with food processing equipment.
Tubing used in the cider operation must be approved for food use, and any plastic tubing must be transparent.
Tubing should never be placed on the floor. Tubing must be easily replaced and be protected from abrasion and breakage. Any tubing that passes through spaces that are not readily accessible must be of one piece and easily cleaned. As much as possible, keep the tubing continuous with as few couplings as possible. All tubing, clamps, couplings, and connections periodically must be disassembled, cleaned, and sanitized (tubing must be sanitized after each day's run). Position the tubing so that no pockets of liquid remain after rinsing.
Equipment and supplies must be stored off the floor in a clean, dry, insect and vermin-free area.
Cider containers must be stored in the original closed plastic bags and inverted with the open tops down to avoid environmental contamination. Thoroughly inspect equipment and containers before using and sanitize them thoroughly as necessary.
After each day's operation, thoroughly clean all equipment with clean potable water with adequate pressure and volume to remove particles of fruit and film from all surfaces.
Use of a suitable high-pressure washer is recommended for this purpose. Following this wash, dismantle all equipment as far as possible and clean and sanitize. Do not rinse after sanitizing. Air-dry the equipment on racks or in a well ventilated, screened area.
Properly dispose of pressed pomace immediately.
Prompt removal of pomace will help control insects and rodents that may spread human pathogens. Check with local authorities on the proper disposal of these materials. Do not leave pomace residue in processing areas overnight.
During the off-season, press racks and cloths must be stored so that birds, animals, insects, and other pests are unable to come in contact with them.
Before storage, thoroughly clean, sanitize, dry, and wrap all racks and cloths. At no time should equipment, utensils, or chemicals (supplies) not used in cider processing be stored in the cider-processing or storage areas.