By Mary Pellettieri

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