Facebook pixel Food Safety Archives - Page 3 of 4 - Brewers Association
Skip to content

2026 Board Election: Meet the Candidates & Vote ›

  1. Resource Hub

Food Safety

For many years, breweries have leaned on the assertion that there are no known pathogens (bacteria, viruses or other microorganisms that can cause disease) that can survive in beer. While many studies have shown beer to be an inhospitable environment for many microorganisms, it is important to understand that potential food safety hazards are not limited to pathogens. Potential threats include chemical and physical hazards which could harm a consumer. It is the responsibility of the brewer to ensure that they have taken all necessary measures to identify and prevent all potential hazards.

Filter Results
Displaying results 21-27 of 27

mobile playlist icon CBC 2024 Quality & Sensory Seminars brewery worker examining beer samples

CBC 2024 Quality & Sensory Seminars

Quality management is critical for continued success in the ever-crowded craft beverage industry. Seminars in this track help you build your own sensory and quality programs and maintain quality products in the taproom.Read More

Link to author biography
Education Program Manager

MacKenzie Staples is the education program manager for the Brewers Association. She organizes all educational programming for the Craft Brewers Conference® (CBC). She is originally from Texas where she fell in love with craft beer, and is proud to say that she has visited over 1,000 U.S. small and independent craft breweries.

See MacKenzie Staples's Articles

Pasteurization Deep Dive: Food Safety and Quality Control Plans pasteurization deep dives food safety text over beer cans in packaging line

Pasteurization Deep Dive: Food Safety and Quality Control Plans

Discover how to successfully incorporate pasteurization processes into your food safety and quality control plans.Read More

Link to author biography
Brewers Association

The Quality Subcommittee envisions a membership that consistently produces beer of high quality. Quality for this purpose has been defined as: a beer that is responsibly produced using wholesome ingredients, consistent brewing techniques and good manufacturing practices, which exhibits flavor characteristics that are consistently aligned with both the brewer’s and the beer drinker’s expectations.

See Quality Subcommittee's Articles
NA Beer Safety
The New Brewer: Technology in Brewing Issue

Creating a Safe Non-Alcohol Beer Product

The Brewers Association Technical Committee

Brewing a non-alcohol (NA) beer can be challenging from a flavor standpoint, but the lack of alcohol also creates food safety considerations that are separate from alcohol-containing beers.

Pasteurization: Getting Started With the Basics Man operating canning line

Pasteurization: Getting Started With the Basics

Understand the pasteurization unit (PU) calculation, equipment used, validation points, factors affecting PUs, and safety considerations.Read More

Link to author biography
Brewers Association

The Quality Subcommittee envisions a membership that consistently produces beer of high quality. Quality for this purpose has been defined as: a beer that is responsibly produced using wholesome ingredients, consistent brewing techniques and good manufacturing practices, which exhibits flavor characteristics that are consistently aligned with both the brewer’s and the beer drinker’s expectations.

See Quality Subcommittee's Articles
JFtnb21 FoodSafety 600x400
The New Brewer: Packaging Issue

Food Safety in Beer Packaging

Gary Nicholas

Since packaging operations are the last set of a brewery’s process steps to touch beer before it’s consumed, it’s essential that breweries pay strict attention to food safety.

Displaying results 21-27 of 27