Lesson 3 - Quality Management SAQ

1.   *Group the actions below into QA or QC activities explaining the reasons for your selection.

a)    Quarantining a batch of lager cans due to high DO₂

b)    Developing a specification for testing beer in CCV before filtration

c)    Completing an audit of the process zone in a large brewery

d)    Representing the QC lab at a meeting to discuss the problems with DO₂ pick-up on the canning line

2.   *Who is likely to be in your TACCP team and not in your HACCP team and why? Would this person also be in your VACCP team and why?

3.   **You have just taken over as HACCP lead from a colleague. You consult the HACCP plan and you discover there are 32 CCPs. Look through the four which are detailed below and explain how you can reduce the number.

a)    CCP: Handwashing on entry to bottling: critical limit minimum 30 seconds of lathering

b)    CCP: Mill room knife inspection: critical limit blade intact after each bag is opened

c)    CCP: Glycol pressure in pre-filtration PHE beer chiller: critical limit minimum 0.5 bar dP between process fluid and glycol

d)    CCP: Water supply to cask ale brewery: critical limit maximum coliform bacteria 1CFU

4.   *Demonstrate how each of the following components of a QMS relates to good quality beer by explaining what they are and how they work.

a)    Quality policy

b)    Continuous improvement

c)    Standard operating procedures

5.   **Using your knowledge of HACCP pre-requisites and the role of policies in quality management write an ideal food safety management policy for your brewery.