DEVELOPING QP PROGRAMS

Because facilities, production operations, and staffs are different, the QP program for each facility and product will be unique. However, a simple and concise QP program provides the basis for just about any situation faced during wine production. As discussed in the following sections, the general steps for the winemaking staff to develop a QP program are as follows  

Develop an operational sequence or flow diagram, beginning with the raw material (grapes) and continuing through to the bottled wine and case goods storage (Section 10.3). 

Conduct an analysis of each step in processing and identify potential quality issues (critical quality points) at each juncture (Section 

Establish critical limits for each critical quality point (Section 

Develop monitoring procedures and records (Section 10.6). Establish corrective actions when the process deviates from a critical limit (Section 10.7). 

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