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• Title Page
• Copyright Page
• Dedication
• Table of Contents
• Acknowledgments
• Foreword
• Preface
• Introduction
• Chapter One. Defining Quality in a Brewery
• The Changing Definition of Quality Management
• The Gurus of Quality
• What is Quality?
• Defining Quality as “Free from Defect”
• Defining Quality as “Fitness for Use”
• Defining Quality as Esoteric
• How to Achieve Quality–The Quality System
• Who–Quality Function in Breweries
• The Brewing Chemist
• The Chemist and the Quality Team
• The Change to Quality Is Everyone’s Responsibility
• Chapter Two. Quality Management and Governance
• Connecting the Dots Between Management and Governance
• Quality Governance–Stating What is Expected
• The Quality Manual–Setting Policy, Specifications, and Goals
• The Quality Manual–Roles and Responsibilities
• Quality Management–Implementation of Policy
• Quality Control and Quality Assurance
• Training
• Corrective Action
• Continuous Improvement
• Chapter Three. The Components of a Quality Program
• It’s All About the People
• The Front Line–Brewery Staff
• Quality Skills for Brewery Staff
• The Second Line–Middle or Upper Management
• The Quality Staff
• Assessing Skills and the Organizational Design
• Conducting the Right Tests and Conducting Them Well
• Conducting Risk Assessment
• Conducting a Risk Assessment with FMEA
• Setting Specifications
• Setting Limits
• Setting the Frequency of the Check
• Ease of Access to Data
• Assuring the Test Results
• Chapter Four. Supporting Functions to the Quality Program
• Human Resources
• Asset Care/Maintenance
• Sanitation and Good Manufacturing Practices
• GMP Culture and Implementation
• Sanitation Planning
• Validation
• Record Keeping
• Complaint Records
• Chapter Five. Strategic Components in the Quality Program
• New Product Design and Implementation
• Managing Innovation and Resources
• New Product Introduction
• Implementing a Strucured Problem-Solving Program
• Managing Problem Solving
• Chapter Six. The Best Tests for a Brewery
• The Brewery Laboratory
• Microbiological Tests
• Microscopy
• Cell Staining
• Other Special Microscopy Tests
• Microbiological Plating and Media Management
• Sampling from Tanks and Zwickel Maintenance
• Pipetting and Other Challenges with Microbiological Plating
• Chemistry Tests
• Measuring Extract and Alcohol Background
• Measuring Extract on the Brewdeck
• Spectral Analysis
• Measuring pH
• Sensory Analysis
• Taste Panel Selection
• Criteria for Go/No-Go
• Packaging Tests
• Carbon Dioxide Checks
• Measuring Dissolved Oxygen
• Chapter Seven. Government Affairs
• Food Safety and Risk Assessment
• Food Plant Registration
• GMPs–A Foundational Requirement
• Fill Level and Alcohol Monitoring
• Chapter Eight. Pulling it All Together–Assesment Time
• Type of Audits
• Conducting a Quality System Audit
• The Quality System Audit in Three Parts
• Process Assessment
• Department Assessment
• Product Assessment
• Appendix A. Small Brewery Quality Manual Example
• Appendix B. Quality Control and Assurance Plans
• Appendix C. HACCP Risk Assessment and Critical Control Points
• Appendix D. Failure Modes Effects Analysis Table Example
• Appendix E. HACCP Process Map with CCPs
• Appendix F. Standard Operating Procedure (SOP) Example
• Appendix G. Quality Inspections for Maintenance
• Appendix H. Good Manufacturing Practices (GMP) Policy Example
• Appendix I. New Product Quality Control Plan Example
• Appendix J. General Audit Report
• Glossary
• Resources
• Bibliography
• Index