<p>Date…………………………… HACCP PLAN FOR Craft Cider Making </p><p>STEP PROCESS STEP FOOD SAFETY CONTROL CRITICAL MONITORING CORRECTIVE NO HAZARD & CAUSE MEASURE LIMIT( Y/N) PROCEDURES ACTION 1 Incoming Fruit Contamination with Wash, and Is fruit of near Visual Repeat washing / orchard debris and rots remove rotten edible quality? grading fruit 2 Pre-Fermentation Too high pH allowing Blend fruit types pH < 4.2 pH paper or Add malic acid or adverse microbial growth appropriately meter blend with more acidic fruit 3 Fermentation Inadequate amount of Ensure sufficient ABV > 3% (i.e. Hydrometer Add sugar prior to alcohol to destroy sugar to ferment original SG to fermentation pathogens to ABV > 3% exceed 1.030) 4 Storage Tanks inadequately sealed Ensure tanks are Presence / absence Visual Rack in to clean against external properly sealed of film growth vessel and treat contamination eg or with airlocks with SO2 Acetobacter 5 Packing Presence of foreign Inspect. Wash Absence of foreign Visual Repeat cleaning material and remove if bodies until satisfactory necessary 6</p><p>7</p><p>8</p><p>9 10</p><p>1) This Hazard Analysis and Critical Control Point (HACCP) Plan was completed on ………………………………………..</p><p>2) The plan was completed by ………………………………………………………..</p><p>3) The HACCP plan(s) covers 1) Biological contaminants 2) Chemical contaminants, and 3) Physical contaminants which may present food safety hazards during:</p><p>4) The Scope of this HACCP Plan covers the manufacture of ……………………………………………………………….</p><p>RECIPE DETAILS/INGREDIENTS LIST</p>