Lesson 2 - Quality Assurance and Quality Management
This lesson looks at the management of quality both generally and in the brewery. It discusses definitions of quality and then explains and compares approaches to quality control and quality assurance. Next, it details the components of a formal quality management system as well as tools used in quality management. Finally, it explains what tools are available for the systematic management of food safety and product integrity, and considers how these apply in the brewing industry.
Point of Reflection - Reconvene
Welcome back. So, what were your thoughts?
Validation refers to checking whether your CCPs and critical limits do what they are designed to do and control their hazard.
Verification refers to checking that your HACCP plan works in controlling your food safety hazards.
Review refers to checking if your HACCP system is up to date in terms of how the brewery is currently working.
You will now have successfully implemented HACCP and it should be operating effectively to manage food safety. Breweries may have additional formal food safety management systems integrated into their QMSs. ISO have produced ISO 22000 which is a food safety management system broadly similar to ISO 9000 but which incorporates PRPs and HACCP and covers dealing with product recall. ISO 22000 integrates completely into ISO 9000 systems.
The British Retail Consortium also have a food safety standard which is often required to sell beer into large retailers in the UK. As with the QMS, the choice of which standard you adopt is made on the basis of the size of the brewery and its market. Unlike the QMS you cannot opt out of a formal, documented food safety management system.