Use only clean and sanitized equipment and containers for processing and storage of cider. Clean and sanitize food contact surfaces daily with appropriate cleaning and sanitizing solutions. Thoroughly inspect containers before using and sanitize them thoroughly as necessary. After food contact surfaces are thoroughly cleaned, they should be sanitized with an FDA approved sanitizer. Chlorine test papers must be used on each batch of sanitizing solution to ensure a proper concentration of chlorine.
Good ventilation is required when working with chlorine.
Store hazardous chemicals in a safe and secure location. Cleaners, sanitizers, and other hazardous chemicals should be properly labeled and stored in a manner that protects against contamination of food, food contact surfaces, or food packaging materials. Poorly maintained equipment is difficult to clean. Press racks must be kept off the floor at all times. Use only filter cloths specifically designed for cider pressing, made of durable material and replaced frequently.