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Quality Management
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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 jeopardised. In other words, proper quality management for small, regional and national breweries is critical. This guidebook decodes how to create and manage a quality system in the context of the brewery environment. 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 intertwined at all levels of the operation. Whether you are a brewmaster wearing many hats, laboratory staff, production staff or on a quality team, this book 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.
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Table of Contents

Quality Management: A Comprehensive Guide for Brewers by Mary Pellettieri Table of Contents Foreword Introduction 1. Defining Quality in a Brewery What is Quality? Establishment of the Role of the Brewing Chemist 2. Quality Management and Governance 3. Components of a Quality Program All about the People Conducting the Right Tests and Conducting Them Well Determine Quality Check Specification and Frequency Repeatable Corrective Action 4. Supporting Functions to the Quality Program Human Resources; Skills and Accountability Asset Care or Maintenance of Equipment Sanitation and Good Manufacturing Practices Record Keeping 5. Strategic Components in the Quality Program New Product Design and Implementation Implementing a Structured Problem Solving Program 6. The Best Tests for a Brewery Microbiological Tests Microbiological Plating and Media Management Chemistry Tests in the Brewing Lab Sensory Analysis Packaging Tests CO and Dissolved Oxygen checks 7. Government Affairs Food Safety and Risk Assessment 8. Pulling it All Together - Assessment Time Types of Audits Why Conducting a Quality System Audit? Conducting a Quality System Audit Appendix A Brewery XXX Quality Manual Appendix B QC QA Control Plan Appendix C HACCP Risk Assessment Example Appendix D FMEA Table Example Appendix E Process Map with CCPs Appendix F SOP Examples Appendix G Brewing Maintenance Table Appendix H Generic GMP Policy Appendix I New Product QCP Appendix J General Audit Report Glossary Resources Index

About the Author

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(R), 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.

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