HACCP and Sanitation for Craft Beverages

HACCP and Sanitation for Craft Beverages

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.

Audience

Craft Beverage Producers - production supervisors, production employees, quality, and executive management.

Topics Include

  • HACCP
  • FSMA
  • Sanitation
  • Quality control programs
  • Clean in place
  • Passivation procedures
  • SSOPs

Learning Objectives

  • Gain an overview of quality control programs, what they prevent, what they achieve, and how quality is measured.
  • Learn the necessity and benefits of including food safety programs within the brewing industry.
  • Be able to describe the fundamentals of HACCP, their importance, and their link to quality.
  • Familiarize students with HACCP plans; how to create and apply them in their brewery. Additionally, they will learn about CGMPs and the new requirements under FSMA.
  • Understand how to perform CIP, sanitation, and passivation procedures while following an SSOP.
HACCP and Sanitation for Craft Beverages

College Options

Request this Course

Level: Beginner

Lecture HoursLab or Activity HoursTotal

Delivery Options

Face-to-Face
Delivered in a classroom or lab setting.
Related
FSPCA Preventive Controls Qualified Individuals (PCQI) for Human Foods – Craft Beverage
Course
Preventive Controls for Human Foods has emerged as the primary food safety system throughout FDA-... more
Advanced Batch Production Records Concepts
Course
Participants will learn the importance and benefits of having and completing Batch Production... more
Allergen Refresher for Food Manufacturing
Course
Does your facility produce products with multiple types of allergens? 30% of all recalls stem from... more
Basic Technical Writing
Course
Students will learn how to write using the three most commonly needed skills in any type of... more
  •  
  • 1 of 7
  • >