IMPLEMENTATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM TO THE ALCOHOLIC BEVERAGES INDUSTRY

Abstract

Alcoholic beverages (fermented or not) have been consumed for more than three thousand years and, generally, they have been considered safe because of their alcohol content. However, in recent years adulteration (i.e., use of low-cost, inappropriate alcohol) has made rapid progress in this field. Food and drink control and safety can be assured within the frame of strict adherence to quality and safety systems (ISO 9000 series, HACCP and TQM). The flow diagrams for the production of several alcohol drinks were shown, and an extensive hazard analysis critical control point (HACCP) analysis was carried out in order to reveal the weaknesses of the production line and to suggest the critical limits in compliance with legislation and the corresponding preventive and corrective measures.

Keywords:

• HACCP
• Alcoholic beverages
• Hazard
• CCP
• Ouzo
• Gin
• Vodka
• Brandy
• Distilled spirits
• Wine
• Sake
• Beer

Acknowledgments