These are the requirements and recommendations for safe cider manufacturers that were outlined by Joe Ferrara, director of food safety and inspection for the New York State Department of Agriculture and Markets, at the New York cider workshop held recently.
Requirements Use only wholesome apples.
Wormy, decayed or rotten fruit must be discarded. It is illegal to use rotten or wormy fruit in cider. All processing apples must be subjected to effective inspection, washing, brushing and rinsing. The potability of flume water must be maintained. Dry dump fruit to avoid waterborne contamination.