Definition: HACCP

From 1 January 2006, this abbreviation, which stands for "Hazard Analysis and Critical Control Points", will also become important for winegrowers in the European Union. These are guidelines relating to food hygiene.

Every food business, including wine producers, is required to verify the sanitary quality of its manufacturing process using critical control criteria. All of this must be carefully documented in writing. The criteria may relate to the sanitary condition of the grapes, yeasts, plant protection products, as well as containers such as vats, barrels and bottles. Germany has had similar regulations in place since 2002.

However, HACCP has nothing to do with a quality label, as compliance with health regulations does not guarantee that the wine is good.