Craft brewery HACCP: prerequisite programs based on good manufacturing practices developed for Boulevard Brewing Company, Kansas City, MO.

K-REx Repository

Show simple item record

dc.contributor.author Baughman, Neal R. en_US
dc.date.accessioned 2015-06-03T13:53:36Z
dc.date.available 2015-06-03T13:53:36Z
dc.date.issued 2015-06-03
dc.identifier.uri http://hdl.handle.net/2097/19700
dc.description.abstract The brewing industry has, historically, had little food safety regulation. In response to the September 11th attacks, new legislation culminating in the Food Safety Modernization Act of 2010 was established and reinforced food safety regulations for the brewing industry. Under this expanded regulation, breweries are required to comply with the modernized Current Good Manufacturing Practices (cGMPs). The regulatory climate for the brewing industry is very complicated. The brewing industry is regulated primarily under the jurisdiction of the Alcohol and Tobacco Tax and Trade Bureau and the Food and Drug Administration. Based upon the regulatory environment and business considerations, Boulevard Brewing Company has opted to develop a Hazard Analysis and Critical Control Point (HACCP) plan. Before a HACCP plan can be implemented a foundation of prerequisite programs, based on the FDA’s cGMPs, must be in place. Prerequisite programs establish the operational and environmental conditions required for a successful HACCP plan. Failure to comply with the cGMPs can lead to fines, re‐inspection fees, forced recalls, and possible criminal prosecution. Prerequisite programs were developed for the following areas: facilities, including sanitary design principles, utilities, traffic and product flow; production equipment, including preventive maintenance and calibration; receiving, warehousing, and shipping, including supplier control, chemical control, and raw material testing; pest control for insects, rodents and birds; cleaning and sanitation under a Master Sanitation Schedule; specifications, including ingredients, products, and packaging materials; personal hygiene for both employees and visitors; and lastly a system of traceability and recall. These prerequisite programs, based on cGMPs, are required to ensure regulatory compliance while minimizing regulatory and fiscal risks. en_US
dc.language.iso en_US en_US
dc.publisher Kansas State University en
dc.subject HACCP en_US
dc.subject Prerequisite en_US
dc.subject cGMP en_US
dc.subject Brewery en_US
dc.subject Boulevard en_US
dc.subject Beer en_US
dc.title Craft brewery HACCP: prerequisite programs based on good manufacturing practices developed for Boulevard Brewing Company, Kansas City, MO. en_US
dc.type Report en_US
dc.description.degree Master of Science en_US
dc.description.level Masters en_US
dc.description.department Food Science Institute en_US
dc.description.advisor Fadi Aramouni en_US
dc.subject.umi Food Science (0359) en_US
dc.date.published 2014 en_US
dc.date.graduationmonth May en_US


Files in this item

This item appears in the following Collection(s)

Show simple item record

Search K-REx


Browse

My Account

Statistics








Center for the

Advancement of Digital

Scholarship

cads@k-state.edu