HACCP

In this field, there are also Hazard Analysis and Critical Control Points or HACCP, a complex food safety analysis system which, when implemented, controls quality and hygiene during food processing (production, packaging, etc.). Following up on the publication of various international standards and directives in respect of this question which began to gain great importance in the 1950s, the first Guidelines for the Application of the HACCP System were drawn up by the Codex Alimentarius Commission in 1991 (revised in 1993 and in 1999). Since cork stoppers are in direct contact with a foodstuff – wine – the mandatory application of the HACCP system since 1998 has greatly increased the level of hygiene during the bottling process.

For further information: HACCP