Abbreviation for "Hazard Analysis and Critical Control Points". With the entry into force of the EU Food Hygiene Regulation in 1999, it is ensured that no health hazard arises for the end consumer when the product is used properly. In the wine sector, possible sources of danger are bacteria and yeasts (biological), foreign substances such as cleaning agents and treatment agent residues (chemical) and foreign bodies such as glass splinters. Possible critical control points (CCP's) are permitted treatment agents, limit values such as sulphurous acid and hygiene during bottling (free of lye). The introduction of effective testing and monitoring procedures is the responsibility of food producers (winemakers). HACCP is a possible instrument for quality assurance or quality control in viticulture. Some HACCP criteria are also contained in the international IFS (International Featured Standards).
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Restaurantleiter, Sommelier, Weindozent und Autor; Dresden