Quality management for breweries is critical for continued success. This book, written by Mary Pellettieri, decodes how to create and manage a quality system in the context of the brewery environment and affords an understanding of how quality management is integrated into every level of the operation.
Quality Management: Essential Planning for Breweries will guide you in developing a comprehensive program that will grow with your brewery, help ensure quality processes in the brewery and continue providing great beer for your fans. This book covers how to think about quality and set up a plan, including:
Quality control and assurance plans
- Good Manufacturing Practices (GMP)
- Failure Modes Effects Analysis (FMEA)
- Standard Operating Procedures (SOPs)
Quality Management: Essential Planning for Breweries
Acknowledgments
Foreword by Ken Grossman
Preface
Introduction
1. Defining Quality in a Brewery
The Changing Definition of Quality Management
The Gurus of Quality
What Is Quality?
Defining Quality as “Fitness for Use”
Defining Beer Quality as Esoteric
How to Achieve Quality – The Quality System
Who – Quality Function in Breweries
The Brewing Chemist
The Chemist and the Quality Team
The Change to Quality Is Everyone’s Responsibility
2. Quality Management and Governance
Connecting the Dots Between Management and Governance
Quality Governance – Stating What Is Expected
The Quality Manual – Setting Policy, Specifications, and Goals
The Quality Manual – Roles and Responsibilities
Quality Management – Implementation of Policy
Quality Control and Quality Assurance
Training
Corrective Action
Continuous Improvement
3. Components of a Quality Program
It’s All About the People
The Front Line – Brewery Staff
Quality Skills for Brewery Staff
The Second Line – Middle or Upper Management
The Quality Staff
Assessing Skills and the Organizational Design
Conducting the Right Tests and Conducting Them Well
Conducting a Risk Assessment
Conducting a Risk Assessment with FMEA
Setting Specifications
Setting Limits
Setting the Frequency of the Check
Ease of Access to Data
Assuring the Test Results
4. Supporting Functions to the Quality Program
Human Resources
Asset Care or Maintenance of Equipment
Sanitation and Good Manufacturing Practices
GMP Culture and Implementation
Sanitation Planning
Validation
Record Keeping
Complaint Records
5. Strategic Components in the Quality Program
New Product Design and Implementation
Managing Innovation and Resources
New Product Introduction
Implementing a Structured Problem-Solving Program
Managing Problem Solving
6. The Best Tests for a Brewery
The Brewery Laboratory
Microbiological Tests
Microscopy
Cell Staining
Other Special Microscopy Tests
Microbiological Plating and Media Management
Sampling from Tanks and Zwickel Maintenance
Pipetting and Other Challenges with Microbiological Plating
Chemistry Tests
Measuring Extract and Alcohol Background
Measuring Extract on the Brewdeck
Spectral Analysis
Measuring pH
Sensory Analysis
Taste Panel Selection
Criteria for Go/No-Go
Packaging Tests
Carbon Dioxide Checks
Measuring Dissolved Oxygen
7. Government Affairs
Food Safety and Risk Assessment
Food Plant Registration
GMPs – A Foundational Requirement
Fill Level and Alcohol Monitoring
8. Pulling It All Together – Assessment Time
Types of Audits
Conducting a Quality System Audit
The Quality System Audit in Three Parts
Process Assessment
Department Assessment
Product Assessment
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
Publish Date: 2015
Format: 8.5" × 11" softcover
Pages: 177
Publication Weight: 2 lbs
By Mary Pellettieri