Food Safety Practices Every Cider Maker Should Follow

By Blake Jackson

In recent years, several foodborne illness outbreaks have been linked to unpasteurized cider contaminated with E. coli O157:H7, Salmonella, or Cryptosporidium. Young children and the elderly are most vulnerable, prompting new federal regulations to improve cider safety.

Whether producing small batches for farm stands, custom pressing for clients, or making large-scale retail products, cider makers must follow established food safety and sanitation standards to minimize contamination risks.

Wholesale cider producers are required under federal regulation (21 CFR Part 112) to develop a HACCP plan, which stands for Hazard Analysis and Critical Control Point. This systematic approach identifies points where hazards must be controlled.

Producers must implement a step that achieves a 5-log (99.999%) reduction in pathogens, with heat or ultraviolet pasteurization recognized by the FDA as effective methods. Cider sold directly to consumers at a farm stand or farmers market is exempt, but unpasteurized products must carry a warning label.

Food safety begins in the orchard. Apples should come from growers who follow good agricultural practices, including proper field sanitation, avoiding livestock grazing, not using raw manure, and ensuring safe water quality.

Only high-quality, tree-picked apples free of decay or damage should be used. Apples must be washed with an approved antimicrobial and, if necessary, rinsed with potable water before pressing.

Processing areas must maintain potable running water, clean floors, walls, and ceilings, and adequate lighting. Equipment should be food-grade, clean, and sanitized daily, including press cloths, racks, and tubing. Cold storage should maintain 32-38°F with accurate temperature monitoring. Pressed pomace must be promptly removed to prevent pests.

Employees must follow strict personal hygiene: wash hands frequently, wear clean clothing and hair restraints, avoid jewelry, and refrain from eating, drinking, or using tobacco in processing areas. Proper training in sanitation practices helps protect consumers.

By following these guidelines, cider makers can reduce the risk of contamination, protect public health, and maintain compliance with federal and state food safety standards.

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