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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Food Safety in the Brewery: Good Brewing Practices and Critical Control Points

Collab Hour January 17, 2013 Speaker(s): Jim Kuhr, Matt Stinchfield

There are potential food safety issues associated with beer. Speakers Jim Kuhr and Matt Stinchfield share protocols and review HACCP principles.Read More

The Food & Drug Administration’s Involvement in the Brewing Industry

Collab Hour August 8, 2012

Learn how the FDA works with the ATF/TTB, food and safety regulations regarding breweries, and other critical information brewers need to know.Read More

Displaying results 41-42 of 42