Food safety program launched for wine industry

Kelowna, BC – A $312,000 grant has been given to the Canadian Vintners Association (CVA) by the federal government to develop a hazard analysis critical control points (HACCP) food safety program for the wine industry.

HACCP is an international protocol to identify and manage risks in the food supply chain. It is recognized as the primary food safety standard for many countries around the world. While wine is considered a low health risk, as most pathogens cannot survive in its high pH environment, concerns that compromise safety, quality integrity and production efficiency make having a food safety program an important part of any winery.

“The development of a wine industry specific HACCP plan will enhance Canada’s reputation as a producer of safe, high-quality wine, and ensure grape and wine safety from the establishment and care of the vineyard to the storing of the finished product,” said Dan Paszkowski, president of the Canadian Vintners Association.

To create a wine-specific food safety model, the CVA established a HACCP Technical Committee in June 2007 to provide the product and industry specific information required during the development of the CVA food safety models. The CVA HACCP materials will be assessed through five winery pilot studies, with an anticipated completion date of February 2008, before being made available to wineries across Canada.