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.
Lesson Sign-off
We have now come to the end of our delve into the world of Quality Assurance and Quality Management.
You should now have a strong insight into how we define and manage both the quality and safety of the beer we brew and how whole companies work together to ensure our customers are safe and happy.
You should now be able to:
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Contrast different definitions of quality and apply these to beer.
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Compare and contrast approaches to quality control and quality assurance.
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Explain the components of the quality management system.
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Utilise the tool of HACCP to control food safety hazards.
A self-assessment lesson now follows, which will allow you to assess the level to which you have attained these outcomes.