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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.

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Displaying results 31-38 of 38
production
  1. Seminar

Intro to HACCP and GMP for Breweries

Craft Brewers Conference 2015Portland, OregonSpeaker(s): Jim Kuhr, Tatiana Lorca, Patrick Staggs

Hazard Analysis and Critical Control Points (HACCP) can be an essential tool in your food safety program. We will break down the basics so you are ready to dive in and put it to use in your brewery.The group will …Read More

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ingredients
  1. Seminar

Hop Quality Group Update

Craft Brewers Conference 2013Washington, D.C.Speaker(s): John Mallett

The Hop Quality Group presents some of the recent findings and provides an on-the-ground update on the changes occurring with hops for craft brewers. Read More

production
  1. Seminar

MBAA HACCP

Craft Brewers Conference 2013Washington, D.C.Speaker(s): Jim Kuhr, Mary Pellettieri, Patrick Staggs

Food Safety programs are a well-established practice in most of the food industry yet they have only recently come to the attention of many craft brewers. The Master Brewers Association of the Americas has developed a web and template …Read More

Displaying results 31-38 of 38