Experience the process of creating an alcoholic beverage-based Hazard Analysis and Critical Control Points (HACCP) plan. This course will help breweries align their processes with the expectations of the Food and Drug Administration (FDA) under the Food Safety Modernization Act (FSMA) and improve the quality of their product. Participants will review the quality pitfalls that breweries are likely to face, and how these are controlled. Dive into Good Brewing Practices; fundamental guidelines that establish a basis for manufacturing quality, food-safe beverages. Work through an example to learn Clean In Place (CIP) and Sanitation Standard Operating Procedures (SSOPs) and understand what these processes control. Practice identifying hazards in the brewing process and walk away with the decision-making skills necessary to implement and manage a HACCP plan.