Quality Management (eBook)

Essential Planning for Breweries

Mary Pellettieri (Autor)

eBook Download: EPUB

2015
200 Seiten
Brewers Publications (Verlag)
978-1-938469-20-6 (ISBN)

Infos

Craft beer sales are flourishing across the U.S. and without a continual emphasis on producing the highest quality beer, the health of the entire craft brewing industry is in jeopardy. Proper quality management for small, regional, and national breweries is critical. This guidebook decodes how to create and manage a quality system in a brewery. Written for staff who manage quality in breweries of all types and sizes—new and established alike—this book affords an understanding of how quality management is integrated into every level of the operation. Whether you are lab staff, production staff, part of a quality team, or a brewmaster wearing many hats, this book will help you develop a comprehensive program that will grow with your brewery and help ensure quality processes along the way—so you can continue to provide great beer for your fans.

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Quality management for small, regional, and national breweries is critical for the success of craft brewing businesses. Written for staff who manage quality assurance (QA) and quality control (QC) in breweries of all sizes, this book clearly sets out how quality management is integrated into every level of operation. Author Mary Pellettieri shows how quality management is a concept that encompasses not only the "e;free from defect"e; ethos but combines the wants of the consumer and the art of brewing good beer. Breweries must foster a culture of quality, where governance and management seamlessly merge policy, strategy, specifications, goals, and implementation to execute a QA/QC program. What tests are necessary, knowing that food safety alone does not signify a quality product, adhering to good management practice (GMP), proper care and maintenance of assets, standard operating procedures, training and investment in staff, and more must be considered together if a quality culture is to translate into success. The people working at a brewery are the heart of any quality program. Management must communicate clearly the need for quality management, delineate roles and responsibilities, and properly train and assess staff members. Specialist resources such as a brewery laboratory are necessary if an owner wants to be serious about developing standard methods of analysis to maintain true-to-brand specifications and ensure problems are identified before product quality suffers. Staff must know the importance of taking corrective action and have the confidence to make the decision and implement it in a timely fashion. With so many processes and moving parts, a structured problem-solving program is a key part of any brewery's quality program. How should you structure your brewing lab so it can grow with your business? What chemical and microbiological tests are appropriate and effective? How are new brands incorporated into production? How do you build a sensory panel that stays alert to potential drifts in brand quality? Which FDA and TTB regulations affect your brewery in terms of traceability and GMP? Can you conduct and pass an audit of your processes and products? Mary Pellettieri provides answers to these key organizational, logistical, and regulatory considerations.

Autor

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.

Inhalt

Quality Management: A Comprehensive Guide for Brewers by Mary PellettieriTable of ContentsForewordIntroduction1. Defining Quality in a Brewery What 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

Produkt-Details

• Erscheint lt. Verlag: 7.10.2015
• Zusatzinfo: 15 Illustrations including: - 5 Black & White Illustrations; - 5 Charts; - 5 Tables.
• Verlagsort: Boulder
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Getränke
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Wirtschaft ► Betriebswirtschaft / Management ► Logistik / Produktion
• Themenwelt: Wirtschaft ► Betriebswirtschaft / Management ► Planung / Organisation
• Schlagworte: brewing chemist • critical control point • food plant registration • go/no-go • HACCP • microbiological test • Microbiology • QA/QC • Quality Assessment • Quality assurance • quality audit • quality control • Quality management • Quality Manual • Record keeping • Sanitation • SOP • Standard operating procedure • taste panel • true-to-brand
• ISBN-10: 1-938469-20-8 / 1938469208
• ISBN-13: 978-1-938469-20-6 / 9781938469206