Handle and store apples in clean containers. Containers must be inspected and cleaned regularly. Keep all processing apples in cold storage or in an enclosed area, free of flies, other insects and rodent activity. Always keep apples and cider cold, as close to 32 F as possible. The Massachusetts requirement is 45 F or below.
Lower temperatures extend the shelf-life considerably.
All apples must be inspected, culled, and be thoroughly washed and brushed before crushing. This can be accomplished as part of the grading operation but only if there is no storage or holding time between grading and pressing. The use of sodium hypochlorite or other approved chemicals may be used in the wash water during the washing and brushing step to reduce the microbial population. The chemicals must not be used in excess of the minimum amount required to accomplish their intended effect. Following the use of wash water with added chemicals, the apples, or other produce, must be rinsed with potable water to remove, to the extent possible, residues of the chemicals.