Quality Program Management at Florida Beer Company
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Transcript of Quality Program Management at Florida Beer Company
MANAGING QUALITY FROM RAW MATERIALS TO FINAL PRODUCT AT
FLORIDA BEER COMPANY
CYNTHIA M. SCHULTZ, BS C , MBA, PMPQUALITY PROGRAM MANAGER
MICROBIOLOGIST
From Grain to Glass
Florida Beer Company’s Focus on Quality
Proactive Quality Management is the number one priority at
Florida Beer Company. Stringent Quality Control
standards and methodologies equate to Quality Assured and
consistent consumer-bound products.
Florida Beer Company’s Focus on Quality
FBC Quality Management Guidelines Adherence to rigorous routine sanitization protocols Monitoring of all critical check points and raw
materials Microbiological testing in duplicate of critical check
points Yeast and fermentation management 7 days a week Chemical testing of all in-process and finished
products Ongoing sensory analysis of in-process and finished
products Consistent and accurate record keeping On the spot and full scale facility audits
Microbiological Evaluation - Entire Brewing Process
Critical Check Points Brew House: Wortway Sterilization, Microbiological Wort
Analysis Post Brewing: Pre-Filled Fermentation Vessels, Yeast
Kegs/Hoses Fermentation: Post-Filled Fermentation Vessels,
Fermenting Beer Separation: Transfer Lines, Separator (Centrifuge), Polish
Filtration Unit, Receiving Vessels (Brite Tanks) Brite Beer: Brite Tank, Pasteurizer, Bottle/Keg Filler Final Product: Pre-Filled and Post-Packaged Kegs and
Bottles Product Archive: Product Lot Storage - 1 Year Post
Production
Microbiological Methodologies
Microbiological Evaluation Processing Samples Obtained From Critical Check Points
Plating on Universal Wort Agar – General Growth Media for Brewing Industry
Plating on Lee's Multi Differential Agar (LMDA) – Resistant to Yeast Growth
Microscopy – 100x Oil Immersion/Green Screen Illuminating Filter Secondary Identification Tests – Anaerobic Incubation, Catalase, Gram
Staining
Microbiological Environmental Monitoring Suspended Air Particulates, General Work Surfaces, Filtration Units
Primary On-the-Spot Post CIP Sanitization Organic Residual Load Testing All Vessel Interiors - ATP Swabs/Luminometers
Microbiological Imagery – Lactobacillus sp.
Microbiological Imagery – Pediococcus sp.
Microbiological Imagery – Acetobacter sp.
Microbiological Imagery – Wild Yeast
Chemical-Based Product Quality Management
Chemical Testing IBU (International Bittering Units) ABV (Alcohol By Volume) ABW (Alcohol By Weight) AE (Apparent Extract)/RE (Real Extract) SRM (Standard Reference Method) Linear to the Lovibond
Scale Calories Per Milliliter/Ounce Original Gravity/Final Gravity in Degrees Plato/SG (Specific
Gravity) Dissolved O2/CO2 Content – Pre and Post Packaged Final
Product Titrating/Calculating Acidity Content (Cider Only)
Chemical-Based Product Quality Management
Yeast & Fermentation Management
Yeast Microscopic Evaluation Yeast Cell Counting Slurry/In Suspension - Hemacytometer
(40x) Staining Cells Evaluating Metabolism/Health/Viability
(40x/100x) Phenotypical Observation for Evidence of Mutations (100x) Morphological Observation for Bacterial Contamination
(100x)
Yeast Culture Purification Quantifying Yeast Pitch - Cells Per mL/Per Degree Plato of
Wort Preparing Aseptic Yeast Volumes for Pitching Purification of Generation 0 Yeast Cultures for Storage Reculturing of Stored Yeast for Optimal Performance
Microbiological Imagery – FBC Ale Yeast
Microbiological Imagery – FBC Lager Yeast
Microbiological Imagery – Yeast Cell Count
Yeast & Fermentation Management
Fermentation Monitoring Daily Evaluations of Wort/Beer Post Yeast Pitch
Degrees Plato In-Suspension Yeast Cell Count pH Vessel Temperature/Pressure
Yeast Generation Tracking Across Ales/Lagers Per Batch Pitched
Application of Oxygen to Wort (as Needed) Microscopic and Sensory Evaluation of Fermenting
Wort/Beer Gross Visual Fermentation Vessel Evaluation for Stability
Sensory Analysis
Using finely tuned human senses (sight, smell, taste, sensation) as scientific instruments, expertly comparing product perceptions against
internal reference banks for eventual consumer distribution.
In-Process Product (Fermentation Vessel Contents) Bacterial Spoilage/Chemical Contaminants
Fresh Final Product (Day of Packaging) True to Brand Attributes - Chemical Testing Results
Evaluated/Applied Off-Flavors, Unexpected or Overpowering Components
Aged Final Product (1-6 Months+ Post Production) Off-Flavors, Oxidation, Colloidal Instability/Haze
Quality Wrap-Up
At Florida Beer Company, we strive to responsibly and consistently
produce a true to brand product that is comprised of high quality
ingredients, brewed in an environment with good
manufacturing practices and adhering to the highest levels of
quality standards.