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Abbreviation for "Hazard Analysis and Critical Control Points" = hazard analysis and critical control points. With the entry into force of the EU Food Hygiene Ordinance in 1999, it is ensured that there is no health risk for the end consumer if the product is used properly. Potential sources of danger in the wine sector bacteria and yeasts (biological), foreign substances such as cleaning agents and treatment agent residues (chemical) and foreign objects such as broken glass. Possible critical control points (CCP's) are permitted treatment agents, limit values such as sulphurous acid such as hygiene in the bottling (free of lye). The introduction of effective testing and monitoring procedures is the responsibility of the food producers (winemakers). HACCP is a possible instrument for quality assurance or quality control in viticulture. Some HACCP criteria are also in the international regulations IFS (International Featured Standards) included.

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