IMPLEMENTATION OF THE WINE SAFETY MANAGEMENT SYSTEM IN THE CONDITIONS OF USING THE ULTRASOUND TREATMENT AS A PROCESS IN THE TECHNOLOGY OF OBTAINING RED WINES

Alina MAIER, Vasile PADUREANU, Mirabela Ioana LUPU, Geronimo Raducu BRANESCU

Abstract


The primary goals of the food and beverage sector are to ensure production safety and provide safe food products. Numerous studies in the food industry confirm the current interest in various new technologies, including ultrasound treatment, which can lead to economical and high-quality products. The paper includes aspects related to the setting of the food safety management system in the perspective of using ultrasound treatment as a process step in the technology of obtaining red wines. The ultrasound treatment operation is a critical control point (CCP) due to the fact that there is a risk of damage to the acoustic amplifier (safety risk). This risk must be absent, and if damage to the acoustic amplifier is found, the batch of wine will be rejected from consumption or reprocessed.


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