Materials and equipment
For production, transfer, transport and storage equipment in contact with grapes, musts, wines, precautions are necessary to ensure that materials are not likely to contaminate products on a plane: – chemical;- microbiological;- physical.
Choose easy-to-clean materials by focusing on: – simplicity of design: to avoid as much as possible corners, edges, blind spots, angles rights…
continuous welds, without roughness or crevice;
the ability of the machines to be emptied;
the accessibility of the parts in contact with the product or the use of equipment cleanable in place;
materials supporting the application of hygiene procedures: high temperatures, acid, base, chlorinated compounds. Obtaining a written declaration of conformity from the provider ensures these criteria.
Provide space between the machines and the floor to clean under the equipment.