The course is designed for persons working in alcoholic beverage production, packaging, and contract manufacturing. This may also be useful for those in adjacent businesses such as yeast production, distribution, or suppliers for the industry. Employees in the beverage industry will gain a clear understanding of past recalls. Throughout the course their knowledge of regulations and means of preventing these issues will expand. The goal is to encourage a food safety work culture and instill the importance of sanitation.
Food and beverage quality assurance professionals, production staff, document control, doc review, safety supervisors, regulatory affairs personnel, auditors, and anyone involved in implementing or managing food and beverage production. The course is designed for persons working in alcoholic beverage production, packaging, and contract manufacturing. This may also be useful for those in adjacent businesses such as yeast production, distribution, or suppliers for the industry.
- Regulations
- FSMA
- Fundamentals of Beverage Safety
- Good Brewing Practices
- Sanitation
- Describe fundamentals of food safety for alcoholic beverages
- Describe how their actions affect food safety
- Explain food safety role of FDA and NCDA
- Explain CGMP features and importance
- Describe the importance of cleaning and sanitizing
Group exercises include:
- Brewing Scenario
- Regulators: “Simon says”
- Discuss specificity of directions.
- Hazard identification
- Spot that allergen
- Personal Hygiene exercise: Q & A
- Do’s and don’ts of personal hygiene.
- Hand washing exercise
- Sanitation do’s and don’ts
Delivered online with a live instructor at a scheduled date and time.
The course is designed for persons working in alcoholic beverage production, packaging, and contract manufacturing. This may also be useful for those in adjacent businesses such as yeast production, distribution, or suppliers for the industry. Employees in the beverage industry will gain a clear understanding of past recalls. Throughout the course their knowledge of regulations and means of preventing these issues will expand. The goal is to encourage a food safety work culture and instill the importance of sanitation.
Food and beverage quality assurance professionals, production staff, document control, doc review, safety supervisors, regulatory affairs personnel, auditors, and anyone involved in implementing or managing food and beverage production. The course is designed for persons working in alcoholic beverage production, packaging, and contract manufacturing. This may also be useful for those in adjacent businesses such as yeast production, distribution, or suppliers for the industry.
- Regulations
- FSMA
- Fundamentals of Beverage Safety
- Good Brewing Practices
- Sanitation
- Describe fundamentals of food safety for alcoholic beverages
- Describe how their actions affect food safety
- Explain food safety role of FDA and NCDA
- Explain CGMP features and importance
- Describe the importance of cleaning and sanitizing
Group exercises include:
- Brewing Scenario
- Regulators: “Simon says”
- Discuss specificity of directions.
- Hazard identification
- Spot that allergen
- Personal Hygiene exercise: Q & A
- Do’s and don’ts of personal hygiene.
- Hand washing exercise
- Sanitation do’s and don’ts
Delivered online with a live instructor at a scheduled date and time.