Initiatives

SAFETY & STANDARDS

The production and sale of both quality and safe products is a key goal for Canadian wine producers. WGC and its members strive to support continual improvement in both products and processes to ensure the highest level of wine quality and wine safety.

Wine Secure: Safe Winemaking Program

With support from the federal government, WGC has developed a voluntary comprehensive Hazard Analysis and Critical Control Point (HACCP) – based safe winemaking program for the wine industry. The Wine Secure toolkit is a systematic preventive approach to food safety that seeks to reduce and eliminate physical, chemical, and biological hazards. The system is used at all stages of wine production (packaging, distribution, etc.). Wine Secure is available in both French and English and is free for WGC members.

WGC supports measures which provide consumers with meaningful information based on sound scientific information about the beverages they purchase. In concert with its members, federal officials and international wine experts, WGC has completed a “Best Fining Practice Guidance for Wine” to meet federal allergen labelling requirements, while ensuring that there are no residual proteins in wine. Our efforts succeeded in exempting all wines sold in Canada with a vintage date of 2011 or earlier from the new allergen labeling requirements.

All producers with non-vintage dated wines and wines with a vintage date of 2012 and later, must ensure that these wines sold on August 4, 2012, and thereafter are in compliance with the new Canada Allergen Labelling Regulations.

Allergen Labelling

INITIATIVES
Guidance for Fining of Wine
and Allergen Labelling
July 2012 (PDF 1.5MB)

Food allergies affect an estimated 3-4% of Canadian adults. Consumers depend on the information provided on the label to avoid allergen, gluten sources and added sulphites in pre-packaged food.

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