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Quality Labs for Small Brewers, Merritt Waldron

730,00 kr

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Bog på engelsk
Bogen beskriver hvordan du trin efter trin opbygger et kvalitetskontrolrpogram

Indhold:

PART I – BUILDING A SOLID FOUNDATION
1. Food Safety Modernization Act
2. Good Manufacturing Practice
3. Food Safety Program
4. Standard Operating Procedures
5. Cleaning and Sanitation

PART II – BUILDING YOUR QUALITY PROGRAM
6. Starting Your Quality Program
7. Writing a Quality Manual

PART III – MEASUREMENTS
8. Useful Calculations and Equations
9. Density
10. Temperature
11. pH
12. Yeast
13. Sensory Analysis
14. Microbiology
15. Packaging
16. Carbon Dioxide
17. Dissolved Oxygen
18. Alcohol
19. Titrations
20. Spectrophotometry
21. Setting Up Your Brewery Lab
22. Introduction to Analysis
23. Data Collection and Data Qualit
24. Data Organization and Analysis
25. Continuous Improvement and Preventive Maintenance

Appendix A: Basic Good Manufacturing Practice Example

Appendix B: Example Recall Planning and Procedure

Appendix C: How to Write an SOP

Appendix D: QA/QC LAB: Equilibrated Package DO Samples

Appendix E: LAB: Forward Pipetting Technique

Appendix F: Common Units and Conversions

Appendix G: Brewery Lab Start-Up Budget Estimate

Appendix H: Control Charts Constants and Formulas

Appendix I: Brew Log Example

Bibliography

Index

Antal: