Reminder: Best Practices for Producing Sweet Apple Cider

Chemical and microbiological contaminants can be introduced in sweet apple cider at any step during the production process. Pasteurization and UV treatment can reduce microbiological contamination but will not prevent post-treatment contamination. Studies have shown that a "kill step" alone may not always prevent contamination with microorganisms, and food-borne illnesses. 

Apple cider for children, the elderly, or immuno-compromised people should be pasteurized or UV- treated. Untreated cider should be clearly labeled Unpasteurized. 

The following are best practices all cider pressers should follow:

Fruit Quality

• Check all fruit for quality; cull out damaged, rotten, soiled or wormy apples
• Custom pressers should enter into a Grower's Agreement

Fruit Sorting

• Use only sound, whole apples
• Use only food-grade surfaces to inspect apples
• Check apples before they enter the flume or wash-water

Fruit Cleaning

• Wash, brush and rinse all fruit to eliminate foreign material
• Use potable water for washing and rinsing
• Wash water should be at least 5°C warmer than the fruit to be pressed
• Do not recycle flume, wash and rinse water

Premise

• Press cider in an enclosed area
• Adopt good manufacturing practices (clean facilities, properly sanitized)
• Exclude animals from the processing facility

Equipment

• Use stainless steel or food-grade equipment for food-contact surfaces
• Clean, rinse and sanitize all equipment and utensils, at least daily

Water Supply

• Use potable water for processing
• Provide hot and cold water at adequate pressure
• Avoid connections between potable and non-potable water systems

Personnel

• Ensure good employee hygiene and behaviour
• Provide proper washroom facilities
• Exclude ill workers from the processing operation

Fruit Processing

• Keep processing area clean
• Clean and sanitize all equipment and press cloths after each batch
• Keep records of all microbial testing
• Dispose of pomace after each day's run
• Keep records of ingredients (eg. preservatives) added during processing

The complete article can be found on the OMAFRA website.

Here are some additional references for cider producers:

Cider Productions Workbook
www.omafra.gov.on.ca/english/food/inspection/juice/cider_producer_manual.pdf

Blank Cider Forms
www.omafra.gov.on.ca/english/food/inspection/juice/blank_cider_form.pdf

Recommendations for the Production and Distribution of Juice in Canada
www.cfis.agr.ca/english/regcode/hrt/juprode.shtml

Best Practices for the Production of Sweet Apple Cider - Apple Management
www.omafra.gov.on.ca/english/food/inspection/juice/apple_management.htm

Best Practices for the Production of Sweet Apple Cider Labelling and Storage
www.omafra.gov.on.ca/english/food/inspection/juice/cider_labelling.htm

Prevent Lead Contamination in Apple Cider
www.omafra.gov.on.ca/english/food/inspection/juice/prevent-lead-apple-cider.htm

Foods of Plant Origin - Inspection Programs
www.omafra.gov.on.ca/english/food/inspection/fs_food_plant.htm

Related Links:

• Best Practices for Apple Cider, OMAFRA Website

   

  
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