You want to make sure that your customers get the highest quality beer possible, but you aren’t quite sure what steps need to be taken in order to ensure this.
With a food safety assessment for your brewery, you will know exactly which hazards are present at each step of the brewing process and how they could affect the final product. This information is critical if you want to provide high-quality products that meet industry standards.
A HACCP plan can help reduce risk of problems and ensure that customers get the best products. If you’re unsure about writing a HACCP plan this article will help.
This article will provide a step by step guide to help you plan your own food safety assessment for your brewery. There are three main parts of the assessment, and the first one is risk assessment. It includes identifying areas of your business in which there may be food safety risks that need to be addressed with safeguards or corrective actions. The second part is called a hazard analysis and it involves thinking about all the hazards that are associated with your business and how each of those hazards may affect food safety. The last part is called the critical control point (CCP) analysis where you identify all of the CCPs in your brewery like heating, cooling, cooking, storage and distribution and determine how each CCP impacts food safety.
If you decide to hire a consultant, make sure that they are qualified and are certified by the International Certification Organization (ICO) as a Certified Food Safety Professional (CFP). This will ensure that they have extensive food safety training. It is also helpful if they hold other food certifications such as ServSafe or NCFE certifications since you may want them to help train your employees as well. This article will focus on how to identify your food safety risks, hazards and CCPs with examples from a brewery.
The first step in planning your food safety assessment is to conduct a risk assessment. You want to do this because food safety risks can affect the reputation of your brewery and may cost you a lot of money. Foodborne illness is one of the most serious safety issues for food businesses, but it does not mean that you have to eliminate risk entirely. That is impossible with all the different things that are going on in your brewery and changing conditions throughout the year and during business hours. The goal is to reduce risks as much as possible.
The first step to conducting a risk assessment is to make a list of all the things that can impact your food safety. This is called an “inventory” and it should include hazards like employee illness or injury, cross-contamination from outside sources, pests in your brewery and equipment breakdowns. You also want to take inventory of things that impact your employees’ food safety knowledge and skills such as training, written policies, employee illness and turnover.
Another thing that you need to think about is how to best organize the information from your inventory. There are a lot of people who like to use checklists but this can make it difficult for people in different departments or with different skill sets to contribute to your food safety plan. It may be a good idea to decide on a paragraph format that is easy for everyone in the company to understand and then add checklists where it makes sense for certain things such as equipment cleaning procedures.
Once you have completed your inventory, you can make an initial list of hazards.
Hazards are those things that can create a food safety risk in your brewery or restaurant. A hazard is something that has the potential to cause harm if it is not managed correctly. The first step in identifying hazards is to think about all of the things that go on in your business and how each process could affect food safety. For example, think about how the ingredients that go into your beer could be contaminated with harmful bacteria during the brewing process. Another thing to consider is cross-contamination when different products are comingled or share equipment and utensils without cleaning in between uses. People who handle food can also create a hazard if they don’t follow proper hand hygiene procedures.
Once you have made a list of all the hazards, it is time to think about how each hazard may affect your brewery and determine if it creates a risk. A food safety risk is something that can happen when there are people handling food products who do not follow good practices or do not take into consideration the dangers associated with their job. That is why it is important to make sure that supervisors and managers know about the risks that they face every day. You want them to think about those risks on a regular basis so that they can come up with ways to prevent problems from happening in their area of responsibility.
If a hazard could be managed by using good practices or making changes, you should put it on your list of food safety risks.
For example, if you think that the ingredients for a batch of beer could have been contaminated because there was no hot water in the brewery or if you think raw meat got into a product without anyone noticing it then those things are potential risks and you will want to address them in your assessment.
Critical Control Points (CCP) Analysis
Once you have your list of food safety risks, it is time to figure out which ones are most important and how they should be controlled in your brewery. The first step in doing this is to make a list of all the areas that could cause problems for your business or expose customers to foodborne illnesses. Make sure to include things like raw ingredients, unfinished products and storage areas for finished products.
Once you have your list of possible CCPs, it is time to look at risk factors. The first thing that you should do is identify the “critical” steps in each process and then consider how these critical steps can be controlled. This can be done by making a list of the critical steps and then thinking about ways to control each step during your food safety assessment.
For example, you may decide that purchasing raw ingredients is one of the most important things in your business because it would be very difficult to make beer without them. After reviewing how this process takes place in your brewery, you may decide that a “critical” step in purchasing raw ingredients is recording the amount of product you are buying every time you order. That way, if there is ever an outbreak of foodborne illness caused by contaminated hops or barley, your company can quickly determine how many pounds were purchased from each supplier and figure out which batches were contaminated.
Once you have identified the critical steps in each process, it is time to think about whether or not they can be managed effectively. The best way to do this is by deciding if effective controls exist for each step. An effective control is a simple thing that can be used at every step of your processing and handling operations to ensure food is safe. An example of an effective control for purchasing ingredients is to make sure that raw products can’t be purchased without a person’s signature and most breweries already have this in place.
If you cannot identify effective controls for each CCP, it may be a risk that has to be addressed with safeguards or corrective actions. A safeguard is something that you can do for a specific CCP to prevent problems from occurring and a corrective action is something that will be put in place at the end of each day or as soon as possible after an incident occurs.
For example, one safeguard you may decide to use could be having two different people check the amount of ingredients being ordered every time they are purchased. Another safeguard would be putting a limit on the amount of flake barley you can purchase and another example of a corrective action is replacing the grinding machine with one that won’t contaminate your ingredients.
Once you have made a list of all the CCPs in your brewery, it is time to think about which ones could cause food safety risks. To do this, you will have to review all the hazards that could potentially occur at each CCP and think about what could go wrong.
For example, if you thought about raw ingredients in your brewery, some potential hazards may be due to environmental contamination, cross-contamination with other ingredients or improper storage conditions for the ingredients.
Once you have identified the hazards, think about how important they are to your business and then decide which ones could affect the safety of customers or make your business vulnerable to lawsuits from customers. The easiest way to do this is by thinking about whether or not each hazard has the potential to cause significant problems for your company if it occurs.
For example, a hazard that only makes your beer taste bad isn’t going to be as important as one that has the potential to make someone sick. If there is any doubt about importance, it would be best to assume that each hazard could cause serious problems for your business. Once you have decided which ones are most likely to cause problems, it is time to think about how effective your controls are going to be in preventing the problem from occurring.
Now that you have decided which hazards could occur and which ones could cause problems for your brewery, it is time to think about what would happen if each hazard were to occur. For example, if the temperature of your food production area is too warm, how would that affect the growth of bacteria? If a pest eats through a bag of grain, how could it affect the quality or safety of your beer?
Any time you are dealing with a hazard in your brewery, think about what would happen if it was to occur. For example, if there is a risk of your ingredient’s being contaminated, think about what could contaminate them and then think about how that contamination could affect your beer. Also, if there is a chemical sanitizer used in one of the steps in a process and it is not used properly, think about how this problem could cause problems for the safety or quality of your beer.
All of the possible things that could cause a problem need to be recorded in writing so they can be reviewed regularly.
An HACCP plan is a critical piece of your brewery business that will help reduce your risk of problems and ensure that customers get the best products. If you are unsure of how to write an HACCP plan for your brewery or need it reviewed by a food safety professional.