This course focuses on the important factors involved in a quality management system. This includes management buy-in, communication, quality goals, regulatory requirements, statistical analysis, and process controls, and how they all apply to breweries. Students will review laboratory analysis procedures and data analysis for sensory, chemical, microbiological, and packaging concerns.
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.
- QMS Intro, communication and strategic analysis
- Statistical analysis
- Regulatory requirements
- QMS application to brewing
- QMS Category Breakdown
- Sensory analysis
- Packaging
- Microbiology
- Chemistry
- Understand the fundamentals of a quality management system (QMS)
- Recognize the purpose and importance of QMS
- Be able to trend and analyze quality data, apply regulatory requirements, and identify common spoilage organisms
- Identify the different types of sensory analysis, different test types and sampling techniques
- Understand the basics of statistics and data trending
Group exercises include:
- Statistical Process Controls: To gain a better understanding of how raw data translates to real life quality issues, participants will be given a sample of several different types of data. After careful consideration in their groups, they will be asked to explain their justification as to whether the data should result in a correction or not.
- Communication Scenarios: Participants will be split into groups and given different scenarios that will require them to determine the best path forward regarding open and respectful communication. They will be asked to explain their rationale in the hopes of educating their group partners but also the other groups as well.
- Recall Scenario: Participants will again be split into groups and will be given a quality recall scenario. Each group will have to determine a root cause as well as how to proceed. The groups will then share their findings and discuss their justification with other groups.
- Sensory Analysis (tasting): Time to have a little hands-on fun! We’ll do a mock, quality tasting. We’ll provide samples to participants and go through an example sampling.
Delivered online with a live instructor at a scheduled date and time.
This course focuses on the important factors involved in a quality management system. This includes management buy-in, communication, quality goals, regulatory requirements, statistical analysis, and process controls, and how they all apply to breweries. Students will review laboratory analysis procedures and data analysis for sensory, chemical, microbiological, and packaging concerns.
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.
- QMS Intro, communication and strategic analysis
- Statistical analysis
- Regulatory requirements
- QMS application to brewing
- QMS Category Breakdown
- Sensory analysis
- Packaging
- Microbiology
- Chemistry
- Understand the fundamentals of a quality management system (QMS)
- Recognize the purpose and importance of QMS
- Be able to trend and analyze quality data, apply regulatory requirements, and identify common spoilage organisms
- Identify the different types of sensory analysis, different test types and sampling techniques
- Understand the basics of statistics and data trending
Group exercises include:
- Statistical Process Controls: To gain a better understanding of how raw data translates to real life quality issues, participants will be given a sample of several different types of data. After careful consideration in their groups, they will be asked to explain their justification as to whether the data should result in a correction or not.
- Communication Scenarios: Participants will be split into groups and given different scenarios that will require them to determine the best path forward regarding open and respectful communication. They will be asked to explain their rationale in the hopes of educating their group partners but also the other groups as well.
- Recall Scenario: Participants will again be split into groups and will be given a quality recall scenario. Each group will have to determine a root cause as well as how to proceed. The groups will then share their findings and discuss their justification with other groups.
- Sensory Analysis (tasting): Time to have a little hands-on fun! We’ll do a mock, quality tasting. We’ll provide samples to participants and go through an example sampling.
Delivered online with a live instructor at a scheduled date and time.