Cider processors may have grown and packed the apples themselves or purchased them from outside growers or packers. Despite all sanitation measures during processing, cider may contain harmful levels of pathogens if contaminated apples are used. Cider processors must, therefore, be certain that apples were grown in accordance with Good Management Practices for Orchard Operations and handled in accordance with Good Management Practices for Packing Operations. By doing so, they maintain control throughout the growing, distribution, and processing system and minimize the risk of producing a contaminated product. All processing areas must have a source of hot and cold potable running water with sufficient pressure for all required washing of fruit and equipment and daily floor washing.
Municipal water is recommended.
If nonmunicipal water is used, it must meet federal health standards for drinking water. In Pennsylvania, a private water source must be tested each year between August 15 and September 15 by a certified laboratory. Commercial, state, or local government laboratories should test water of unknown quality. Building and Grounds Cider processing operations must be located in a separate, enclosed room or building. The walls and ceiling of the processing room must be impervious, and the floors must be continuous concrete and have sufficient drains.