Quality Management

Essential Planning for Breweries

Häftad, Engelska, 2015

999 kr

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Craft beer sales are flourishing across the U.S. and breweries are opening at a rapid rate. Without a continual emphasis on producing the highest quality beer, the health of the entire craft brewing industry is jeopardized. In other words, proper quality management for small, regional and national breweries is critical. This guidebook decodes how t

Produktinformation

Utgivningsdatum2015-10-07
Mått213 x 274 x 15 mm
Vikt544 g
FormatHäftad
SpråkEngelska
SerieBrewers Publications
Antal sidor200
FörlagBrewers Publications
ISBN9781938469152

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Mary Pellettieri's brewing and beverage industry career spans more than two decades. She served as chemist and microbiologist at the Siebel Institute brewing school in Chicago, where she also taught Sensory Management. Later she managed the quality program for Chicago's young, independent Goose Island Beer Company in 2000. Her background and experience made her a desirable judge at prestigious beer competitions and later as quality manager for the historic MillerCoors Milwaukee brewery. Pellettieri speaks nationally on a variety of topics in quality, sensory analysis and brewing science, including at Craft Brewers Conference & BrewExpo America®, AHA National Homebrewers Conference, American Society for Quality, and Master Brewers Association of the Americas. In 2014, Pellettieri started her own beverage consulting service and company. She makes her own beverage concentrates, contract produces elixirs for the spirits industry, and consults with large and small beer, wine and cider companies.

Quality Management: A Comprehensive Guide for Brewers by Mary PellettieriTable of ContentsForewordIntroduction1. Defining Quality in a BreweryWhat is Quality?Establishment of the Role of the Brewing Chemist2. Quality Management and Governance3. Components of a Quality ProgramAll about the PeopleConducting the Right Tests and Conducting Them WellDetermine Quality Check Specification and FrequencyRepeatable Corrective Action4. Supporting Functions to the Quality ProgramHuman Resources; Skills and AccountabilityAsset Care or Maintenance of EquipmentSanitation and Good Manufacturing PracticesRecord Keeping5. Strategic Components in the Quality ProgramNew Product Design and ImplementationImplementing a Structured Problem Solving Program6. The Best Tests for a BreweryMicrobiological TestsMicrobiological Plating and Media ManagementChemistry Tests in the Brewing LabSensory AnalysisPackaging Tests CO and Dissolved Oxygen checks7. Government AffairsFood Safety and Risk Assessment8. Pulling it All Together - Assessment TimeTypes of AuditsWhy Conducting a Quality System Audit?Conducting a Quality System AuditAppendix A Brewery XXX Quality ManualAppendix B QC QA Control PlanAppendix C HACCP Risk Assessment ExampleAppendix D FMEA Table ExampleAppendix E Process Map with CCPsAppendix F SOP ExamplesAppendix G Brewing Maintenance TableAppendix H Generic GMP PolicyAppendix I New Product QCPAppendix J General Audit ReportGlossaryResourcesIndex