ENVIRONMENTAL MONITORING RISK ASSESSMENT

AREA: DATE: ASSESSOR:

Version 8 of the SQF Code requires the following: A risk-based environmental monitoring program shall be in place for all food and pet food manufacturing
processes. This risk assessment has been undertaken to determine the need for an Environmental Monitoring Program.
Background:
Scientific studies indicate wine does not support the growth of pathogenic microorganisms due to its high acidity, polyphenol content, alcohol content, low
redox potential and preservative content (Azvedo et al 2016). Additionally considering the consumption of wines globally, the lack of any known outbreaks of
illness from spore forming bacterial pathogens in wine is empirical evidence that the risk of illness is very low to negligible (Azvedo et al 2016).

Wine produced by has the following properties

• pH <3.7
• Alcohol content >11.5% with the exception of Moscato which is >6%

Older adults, pregnant woman and young children are among the most vulnerable to foodborne illnesses. People with compromised immune systems are also at
risk. When assessing the potential injury/illness associated with the pathogen, the potential effects on pregnant women and children have been eliminated as
they are not likely to be consuming the product.
Likelihood of Exposure Severity of potential injury / illness Level of risk
1 2 3 4 5
A Very likely Definitely 5 Multiple Death due to food safety A Medium High High Unacceptable Unacceptable
Deaths breach / Loss of SQF
Certification
B Likely Frequently 4 Critical Single fatality or permanent B Low Medium High High Unacceptable
disability / increased SQF
audit frequency
C Possible Infrequently 3 Major Sever injury or damage to C Low Low Medium High High
health/major audit findings

D Unlikely Rarely 2 Minor Slight risk of injury or damage D Very Low Low Medium High
to health/ minor audit findings Low

E Very Unlikely Out of Ordinary 1 Negligible No injury or damage to health/ E Very Very Low Low Medium
audit observation Low Low

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 ENVIRONMENTAL MONITORING RISK ASSESSMENT

Risk Score Residual Risk

Likelihood

Likelihood
Risk Level

Risk Level
Person

Severity
Hazard / Consequence Risk Control / Resources Required

Severity
Responsible

Food Borne Contamination of wine E 2 E2 Typical food sources are: Improperly No further
Pathogens with Bacillus cereus Very refrigerated cooked rice and pasta, and action required
Low fresh noodles. Meats, stews, gravy. Not
expected to be present k. Wine properties
would not support its survival or growth.
Sterility testing is undertaken quarterly
and for every wine with >6mg/l of sugars
Food Borne Contamination of wine E 2 E2 Typical food sources are: Raw and No further
Pathogens with Campylobacter Very undercooked poultry, unpasteurised milk action required
jejuni Low and contaminated water. All water is
treated prior to use in the process. Wine
properties would not support its survival
or growth. Sterility testing is undertaken
quarterly and for every wine with >6mg/l
of sugars
Food Borne Contamination of wine E 2 E2 Typical food sources: Meats, poultry, No further
Pathogens with Clostridium Very gravy, dried or precooked foods. Not action required
perfringens Low expected to be present. Wine properties
would not support its survival or growth.
Sterility testing is undertaken quarterly
and for every wine with >6mg/l of sugars
Food Borne Contamination of wine E 2 E2 Typical food sources: Improperly cooked No further
Pathogens with Pathogenic strains Very beef, unpasteurised milk and juice, sprouts action required
of E.coli Low and contaminated water. All water is
treated prior to use in the process. Wine
properties would not support its survival
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 ENVIRONMENTAL MONITORING RISK ASSESSMENT

or growth. Sterility testing is undertaken

quarterly and for every wine with >6mg/l
of sugars
Food Borne Contamination of wine E 2 E2 Typical food sources: Soft cheeses, No further
Pathogens with Listeria Very unpasteurised milk, ready-to-eat deli action required
monocytogenes Low meats. Not expected to be present. Wine
properties would not support its survival
or growth. Sterility testing is undertaken
quarterly and for every wine with >6mg/l
of sugars
Food Borne Contamination of wine E 2 E2 Typical food sources: Undercooked No further
Pathogens with Salmonella spp. Very poultry, raw egg desserts and mayonnaise, action required
Low sprouts, tahini. Not expected to be present
at. Wine properties would not support its
survival or growth. Sterility testing is
undertaken quarterly and for every wine
with >6mg/l of sugars
Food Borne Contamination of wine E 2 E2 Typical food sources: Cream desserts and No further
Pathogens with Staphylococcus Very pastries, potato salad. Not expected to be action required
aureus and toxin Low present at. Wine properties would not
support its survival or growth. Sterility
testing is undertaken quarterly and for
every wine with >6mg/l of sugars
References used in risk assessment development:
Azevedo.S, Battaglene.T and Hodson.G 2016 Microbiologically, wine is a low food safety risk consumer product. 39th World Conference of Vine and Wine BIO Web of
Conferences 7, 04003
Trioli.G 2010 Microbial Contamination in Wine Extract from Technical Notes of Code of Best Practice for Organic Winemaking, produced under the EU FP6 STREP project
ORWINE. www.infowine.com – Internet Journal of Enology and Viticulture, 2010,
Sheth, N. K., Wisniewski, T.R. and Franson, T.R. 1988 American Journal of Gastroenterology . Jun1988, Vol. 83 Issue 6, p658-660.

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 ENVIRONMENTAL MONITORING RISK ASSESSMENT

Vine R.P., Harkness E.M., Linton S.J. (2002) Wine Microbiology. In: Winemaking. Springer, Boston, MA

Source: (Azvedo et
al 2016)

Printed/Reviewed: 17 February 2021