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Abbreviation for Hazard Analysis and Critical Control Points. With the entry into force of the EU Food Hygiene Regulation in 1999, this ensures that no endangering of the health of the end user occurs with proper use of the product. In the wine area are possible sources of danger bacteria and yeasts (biological), foreign substances such as detergents and treatment agent residues (chemical) and foreign bodies such as glass splinters. Possible critical control points (CCPs) are acceptable treatment agents, limit values ​​such as sulphurous acid as hygiene in the bottling (free from lye). The introduction of effective testing and monitoring procedures is the responsibility of the food producers (winemakers). HACCP is a possible tool for quality assurance or quality control in viticulture. Some HACCP criteria are also in the rules IFS (International Featured Standards).

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