Wine Workshop

April 9, 2015


While wineries are heavily regulated in the areas of sales and taxes, they receive relatively little oversight or direction when it comes to plans and procedures to minimize product risk. Every winery should have standard operating procedures (SOPs) for production, sanitation and analysis in order to ensure not just wine quality but also worker and consumer safety. As the Food Safety Modernization Act (FSMA) is implemented, concepts like hazard analysis and critical control points (HACCP) will become more and more ubiquitous. This workshop will teach wineries about identifying, measuring and mitigating potential risk areas while also providing the tools to create SOPs and quality assurance plans.

2015 Wine Workshop Registration Form (PDF; 288KB)