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
