Lesson 8 - Quality Management End of Unit SAQ
This lesson provides the opportunity for you to test yourself on the material covered in the Quality Management unit, and determine to what level you have attained the outcomes.
Self-Assessment Questions
1. ***Apply the concept of continuous improvement to the activities of both quality assurance and quality control to illustrate the differences between the two approaches to quality management.
2. ***During HACCP preparation you have established that one of your CCPs is the temperature in the pasteuriser which needs to control the hazard of food-poisoning bacteria in a bottled alcohol-free beer.
a) Discuss how you could establish the critical limits and validate and verify the CCP and critical limits.
b) Explain how the brewery laboratory and its accreditation scheme should be involved to demonstrate effectiveness either to auditors or where a due diligence defence was required.
3. ***The marketing department in your brewery are very excited about the new craft brewing craze for struck match and butterscotch lager which is trending on Twitter. They want to launch a version. The pilot brewery has produced five prototypes for the new beer which is brewed to have higher levels of diacetyl and SO2.
a) Explain the sensory tests you would use to screen panellists and then compare beers with reference to these attributes and panel preference.
b) Describe what analytical techniques you would use to determine the levels of diacetyl and SO2 in the beers.
4. ***Excessively high levels of dissolved oxygen (DO2) pick-up during filtration are an intermittent problem in your brewery. Investigations into the issue have found that the pick-up is principally due to procedural errors at operator level.
a) Explain how by using the PDCA cycle you would make the necessary changes to the process to achieve an improvement in performance.
b) Detail and explain the basis of the at-line and in-line equipment you could use to measure the impact of your project on DO2 in the beer, and the laboratory method used to determine the impact of the DO2 on the shelf life of the beer.
5. ***A new brand is being launched into the marketplace and you have been tasked with compiling a production manual for its production across multiple sites. The beer is a citrus-accented pale ale with no sulphur notes or diacetyl present. The manual would include analytical specifications, a flavour profile, and guidelines on sensory assessment of the beer.
a) Explain how you would develop the specifications for the beer.
b) Explain how you would develop the model flavour profile for regular trueness-to-type testing of the beer.
c) Which flavour attributes would you expect to see in the standard? Write a short procedure for assessors which guides them in how to undertake the trueness-to-type test and calculate the scores.