Set fermentation boundaries before the batch is at risk

The move: separate monitoring from control. HACCP starts with hazards and moves toward prevention. Its discipline is not just the seven principles; it is the act of deciding before the shift starts which points in the process must not drift. A winery can borrow that discipline for fermentation, sanitation, bottling, allergen or additive control, and release readiness. The key distinction is this: a routine quality check informs judgment, while a critical control point demands a pre-defined response. Temperature, free SO2, dissolved oxygen, sanitation verification, lot identity, and filter integrity can all matter. The management question is which ones are currently…

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