Brewery Food Safety CBIA ACBS 2016

Transcription

1 Brewery Food Safety CBIA ACBS 2016

2 Food Safety in Breweries 1.Introduction 2.Why is Food Safety important? 3.How does Food Safety & beer relate? 4.What Exactly is Food safety & HACCP 5.Malt Shovel, our journey Food Safety 6.Where to next? 2

3 Why is Food Safety Important? Everyone deserves safe beer! Approx. 2,200,000 deaths annually across the world from food borne illness (World Health Organisation) Industrialised countries reporting 30% increase in food-borne illness every year. 3

4 Why is Food Safety important? In Australia, each year about 5,400,000 cases of food-poisoning 18,000 hospitalisations 120 deaths 300,000 prescriptions for antibiotics 2.1 million lost days off work 1.2 million doctor consultations 4

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6 Why is Food Safety Important?

7 Food Safety & Beer Beer is relatively low risk! Its brewed and boiled (sterilised) Has a low ph <4.5 Contains alcohol Hops are preservative Beer has a low nutritional value Is often pack conditioned

8 Food Safety & Beer Food Standards Australia New Zealand (FSANZ) Food Safety (August 2015, Australia Only) Food safety standards place obligations on Australian food businesses to produce food that is safe and suitable to eat. A food business is any business or activity that involves the handling of any type of food for sale, or the sale of food in Australia. The standards, which also contain health and hygiene obligations for food handlers, aim to lower the incidence of food-borne illness and injury.

9 What Exactly is HACCP? HACCP stands for: Hazard Analysis (and) Critical Control Point HACCP is a system. It identifies, evaluates & controls hazards which are significant for food & beverage safety. Quality Control is reactive, HACCP is proactive. 9

10 What are the Hazards in a Brewery Hazards in a Brewery- A biological, chemical or physical agent with potential to harm to the consumer. A risk in a Brewery- The likelihood of a hazard actually occurring. 10

11 1) Brewery Biological Hazards Bacteria Moulds Viruses Toxins from bacteria 11

12 2) Brewery Chemical Hazards Refrigerants CIP fluids Pesticides Heavy metals (there is iron in D.E.) Preservatives e.g. SO2 Lubricants and oils (are yours food grade?) Includes allergens! e.g. wheat 12

13 3) Brewery Physical Hazards Metal Glass Plastic, Stones, Insects, Jewelry, Paper clips, Pen tops, Nuts and bolts, Hair ( beards!) 13

14 Brewery Process Map Identify Potential Hazards

15 Rate Your Hazards Every hazard is scored in terms of risk: likelihood of hazard occurring, and, the severity of the impact of the hazard. 15

16 Hazards think cures, not Band-Aids! Significant risk (bad) vs. critical risk (very bad) Reduce!...Prevent!... Eliminate! (the best) Examples of Hazards and Control Measures at MSB Hazard Control Measure Contaminated bottles Bottle rinser Contaminated wort Wort boiling Contaminated tanks CIP regime Grease/oil contamination Food grade lubrication Contamination by rodents Pest control 16

17 MSB Critical Control Points, 1 of 2 1. Bottle Filler burst bottle management

18 MSB Critical Control Points, 2 of 2 2. Bottle Rinser Foreign matter removal

19 MSB CCP - Rinser Efficacy Testing Super simple doesn t need to be rocket surgery!

20 MSB CCP - Rinser Efficacy Testing Fallen Bottle Policy all of them in the bin. 20

21 Hygiene Outside the tank too! Cleaning Schedules- Malt storage Cold room Workshop/bench Inspect spray balls Chemical Storage Clean the CIP set etc. 21

22 Traceability is Important, Like Really! When shit goes down, you really need to know where it came from and fast. 22

23 Pest Management

24 Other bits Train your team, well! Keep Records Air Dust & mould spores Water quality Nuff said! Cleaning and sanitising Building & equipment design Easy to clean! Maintenance easy to enter & service Waste control segregate waste, away from production

25 Where to Start My Two Cents 1. Take the time to build an attack plan 2. Find people that have done it and ask! 3. How far First base? second base?...third!? 4. Map your process. Every step, input & output 5. Rate your hazards & establish your risk 6. Set limits, procedures and corrective actions 7. Verify them, ongoing and record 8. Keep blowing peoples minds with great beer!

26 Ultimately, HACCP is About Identifying food and beverage safety hazards, Controlling them so that our product can cause no harm to the consumer or each other when we catch up at beer conferences. 26

27 Awesome Food Safety/ HACCP resourcehttp://

28 Thank you for Listening Cheers to Peter Merrington MSB HACCP lead (& top bloke!)