The module introduces the importance of good practices implemented during the whole process of wine production that should provide a “clean” work environment, in accordance with the nature of the product.
Good practice allows compliance with the regulatory requirements defined by the hygiene.
The latter consists of six texts, of the actually “Food Law” (Regulation (EC) No. 178/2002), which is the basis of the entire regulation of the food sector, subsequently supplemented by five other Regulations (Regulation (EC) No 853/2004, Regulation (EC) No 882/2004, Regulation (EC) No. 852/2004, Regulation (EC) No. 854/2004, Regulation (EC) No. 183/2005).
These good practices must be applied before attempting to control a specific hazard by the implementation of the principles of HACCP.
Indeed, following these practices is enough to reduce the potential risks to an acceptable level.