The initial idea to put together a resource to help brewers establish a food safety program for their brewery was born from the understanding that food safety is becoming an increasingly important part of a brewery’s responsibility to their customers and employees. Increased government and third party oversight of the industry is on the horizon and the MBAA wants to be on the leading edge of standardizing the food safety guidelines for the industry.
Early frustrations with brewery inspections using standards built for other, more at risk sections for the Food Industry led the MBAA to form a task force to organize resources that can help brewers develop and adopt individualized food safety programs that are backed by industry experience and research. What you will find are the basic document templates that you need to establish a basic food safety program. All the basic resources are here, however you must customize them to fit your brewery’s unique characteristics. The program is intended to grow and improve as feedback is received and additional supporting documents are sourced.
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The information provided by The Master Brewers Association of the Americas on HACCP is the work of multiple volunteers and they have worked to ensure that all information is accurate at the time of publication and consistent with standards of good practice. The information provides templates and guidance for breweries to develop their own food safety plans. Standards can and do change and it is recommended that readers and companies evaluate the applicability of the information in light of particular situations and changing standards. This information is meant to help educate readers and is not a substitute for legal advice to ensure compliance with applicable laws and regulations. MBAA makes no representations or warranties with respect to the accuracy or completeness of this information.