Attachment 3. Summary of Good Manufacturing Practices Applied by Selected Apple Juice/Cider Producing States and Canada

GMP Requirements	IL*	MA	MI	MD	NY	Canada*
I. HARVESTING
Avoid use of drops for unpasteurized product	X			X	X	X
Fruit soiled by birds should not be used	X					X
Use of drops carefully managed:
Dropped apples harvested frequently			X
Drops separated from tree-picked apples			X
Rotten apples not in contact with wholesome apples		X	X
Machine harvested drops not used for cider		X
Apples must meet standards for U.S. cider (26FR3604.51.342)
Rejected fruit dried before dumping					X*
Good hygienic practices applied by pickers:					X*
Toilets readily accessible	X		X			X
Handwashing facilities readily accessible	X		X			X
Clean containers used to harvest apples:
Containers maintained in sanitary condition	X		X			X
Containers inspected regularly			X			X
Clean containers used to transport apples:	X	X	X	X	X	X
Containers maintained in sanitary condition		X	X			X
Containers inspected regularly			X			X
Apples for unpasteurized cider not from orchards fertilized with human or animal wastes/eliminate animal droppings and manure	X		X	X	X*	X
II. RECEIVING
Adequate records kept for each lot of apples:				X		X
Identify date of purchase			X
Identify source of product		X	X
Identify type of product
Apples stored properly:
Stored in an enclosed or otherwise protected area		X	X			X
Protected from insects, rodents, and other pests		X	X			X
Animals prohibited from storage areas		X	X			X
Apples kept in cold storage (45°F)		X				X
Containers or bags inspected upon receipt:
Containers free of visible filth	X	X	X
III. PROCESSING
Apples are inspected before washing/processing:		X
Only intact, wholesome apples used	X		X	X	X	X
Wormy, decayed, or rotten apples are discarded	X	X	X		X	X
Apples are effectively washed and thoroughly cleaned before crushing:	X	X		X		X
Apples are free of visible filth and debris			X		X
Apples are cleaned with a wet brush		X	X		X	X
Food grade detergents and sanitizers are used			X		X*	X
If used, flume water contains an adequate level of a sanitizer			X		X*	X
If shipping crates are floated in flume water, crates are pressure washed prior to floating					X*
Wash water is 6°C warmer then fruit to prevent absorption of wash water into the fruit						X
Crushing and pressing equipment, and tubing are properly cleaned, sanitized, and handled in a sanitary manner:
Equipment and tubing are cleaned and sanitized prior to start-up			X
Equipment and tubing are cleaned and sanitized at end of day’s operation/between runs	X	X	X	X		X
Equipment is dismantled/disassembled as needed for cleaning	X	X	X			X
All tubing, couplings, and connections are periodically disassembled, cleaned and sanitized	X	X				X
Press racks are kept off the floor, and allowed to dry	X	X	X
Each batch of sanitizing solution is tested for the proper concentration	X	X
Cleaning water must be under adequate pressure and in sufficient volume---a high pressure washer is highly recommended	X	X
Crushing and pressing equipment, and tubing are properly designed and used:
Equipment is made of durable materials and replaced as necessary	X	X	X			X
Press racks are made of food-grade plastic or hardwood, and are maintained in a sanitary manner	X	X	X			X
Press racks are properly coated with paraffin or other food-approved coating prior to the start of the cider season		X
All tubing must be approved for food use, plastic tubing must be transparent, and tubing must be as continuous as possible	X	X				X
Pressing/filter cloths are properly designed and used:
Press cloths specifically designed for cider production	X	X	X			X
Equipment including press cloths are made of durable materials and replaced as necessary	X	X	X			X
Press cloths are handled, dried and stored in a sanitary manner between uses	X	X	X			X
Press cloths are washed, rinsed, sanitized, and dried at end of each day's operation	X	X	X			X
If a washing machine is used, it is dedicated solely to the press cloths	X	X	X
Processing waste/pomace are handled in a sanitary manner:
Waste/pomace are promptly removed from the processing area		X	X
Waste/pomace are properly disposed of .		X	X
Additives, such as sodium benzoate and potassium sorbate:
Recommended that additives are used					X	X
If used, are weighed properly and added at safe and effective levels.			X
Bottling of the apple juice/cider is done in a sanitary manner:
New containers and caps are used and inspected prior to use	X	X	X			X
Containers are stored in a sanitary manner			X			X
Refilling of consumer containers is managed in a safe and sanitary manner			X			X
Processing and filling area physically separate from apple storage	X					X
Microbiological samples are collected and testing is done:
Total coliform, fecal coliform and E. coli tests are run on samples from each production batch			X	X
Sample results are evaluated to identify sanitation failures or product contamination			X	X
Retail containers are properly labeled including listing of additives if used:
"Keep Refrigerated" statement appears on label		X	X			X
Recommended that label includes statement whether cider is fresh and has not received a bactericidal treatment (e.g. pasteurization, irradiation, pulsed light, etc.)			X		X	X
Product coding with date and lot, and associated records				X	X*	X
Cider is stored and transported at temperatures of 45°F or below
QA controls are provided as appropriate:
Firm has and applies approved SSOP’s				X		X
Firm has SSOP records						X
Recommended that firms producing unpasteurized cider applies a HACCP plan specific to the operation				X	X	X
Recommend that cider is pasteurized					X	X
* Indicates that the state recommends but does not require the application of the GMP.