Quality Management

Essential Planning for Breweries

Mary Pellettieri

• Publisher: Brewers Publications
• Year: 2015
• Topic: Business
• eBook ISBN:
  9781938469206
• Subtopic: Operations
• Index: Business

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 "free from defect" 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.

Table of contents

• Cover
• Title Page
• Copyright Page
• Dedication
• Table of Contents
• Acknowledgments
• Foreword by Ken Grossman
• Preface
• Introduction
• 1. Defining Quality in a Brewery
• 2. Quality Management and Governance
• 3. Components of a Quality Program
• 4. Supporting Functions to the Quality Program
• 5. Strategic Components in the Quality Program
• 6. The Best Tests for a Brewery
• 7. Government Affairs
• 8. Pulling It All Together – Assessment Time
• Appendix A Small Brewery Quality Manual Example
• Appendix B Quality Control and Assurance Plans
• Appendix C HACCP Risk Assessment and Critical Control Points
• Appendix D Failure Modes Effects Analysis (FMEA) Table Example
• Appendix E HACCP Process Map with CCPs
• Appendix F Standard Operating Procedure (SOP) Example
• Appendix G Quality Inspections for Maintenance
• Appendix H Good Manufacturing Practices (GMP) Policy Example
• Appendix I New Product Quality Control Plan Example
• Appendix J General Audit Report
• Glossary
• Resources
• Bibliography
• Index