Quality Management - Mary Pellettieri

Quality Management

Essential Planning for Breweries
Buch | Softcover
200 Seiten
2015
Brewers Publications (Verlag)
978-1-938469-15-2 (ISBN)
89,95 inkl. MwSt
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 jeopardized. In other words, proper quality management for small, regional and national breweries is critical. This guidebook decodes how t
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.

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®, 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.

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

Erscheint lt. Verlag 1.12.2015
Zusatzinfo Illustrations, unspecified; Tables; Charts; Black & White Illustrations
Verlagsort Boulder, CO
Sprache englisch
Maße 213 x 274 mm
Gewicht 544 g
Themenwelt Sachbuch/Ratgeber Essen / Trinken Getränke
Technik Lebensmitteltechnologie
Wirtschaft Betriebswirtschaft / Management Logistik / Produktion
ISBN-10 1-938469-15-1 / 1938469151
ISBN-13 978-1-938469-15-2 / 9781938469152
Zustand Neuware
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