Food Safety Network

A Comparative Analysis of Ontario Cider Producers Information Sources and Production Practices

26.may.00, Amber N. Luedtke and D.A. Powell, Food Safety Risk Management and Communications

26.may.00, Amber N. Luedtke and D.A. Powell, Food Safety Risk Management and Communications
ABSTRACT
During the spring of 2000, a telephone survey was conducted with 15 Ontario apple cider producers to gain a better understanding of current production practices and cider information sources. The survey covered sales figures and location of sales, orchard management, facilities, fruit processing and storage, preservation methods, cider testing, additional safety measures and information on outbreaks and regulations. Small, seasonal operations in Ontario produce approximately 20,000 litres of cider per year and some use improper processing procedures. These include using unwashed apples, not using sanitizers, and not properly labeling or using expiration dates or lot numbers. Most did not pasteurize or have additional safety measures. Larger cider producers run year-long with some producing over 500,000 litres of cider. Most sell to large retail stores and have implemented extra safety measures such as HACCP plans, cider testing and pasteurization. Government information is received on an irregular basis by all producers and motivation to ensure a safe, high-quality apple cider is influenced by financial stability along with consumer and market demand, rather than government enforcement.