Broadcast Date: March 14, 2024
View the On-Demand Webinar Below
Webinar Summary
Breweries are required to comply with certain aspects of the Food Safety Modernization Act of 2011, including Staff Training, Compliance with GMP’s, Compliance with proper management of spent products (i.e. spent grains), and Recordkeeping. Developing and implementing a HACCP plan for your brewery is not complicated and keeps you in compliance with FDA/TTB regulations. Getting buy-in from management and staff fosters a more productive workspace.
Attendees will learn:
- What are FSMA and HACCP?
- What Federal Rules am I required to follow?
- How can HACCP help me?
About the Presenter
 Kristopher Kalav
ATPGroup |
Kristopher Kalav began his brewing career at the legacy brewery Jos. Huber Brewing Co. in 1996 as Laboratory Manager, becoming Assistant Brewmaster under Hans Kestler in 1997. Several years later, Hans retired and after attending the MBAA Brewing and Malting Science and Packaging courses, Kris assumed the position of Director of Brewing Operations. Recipe development and neutral base production were top priorities, as were developing and implementing the cleaning and sanitation and HACCP programs and updating laboratory methodology to better meet the challenges of testing new product types. Production accelerated in 2006 under new ownership, and new SKU’s were added at a furious pace, eventually increasing production to nearly 500,000 bbls/yr.
Kris joined ATPGroup in 2015 to bring regional brewing knowledge to the ever increasing number of small breweries that were popping up around the country. Teaching new brewers about the complexities of the brewing process that they might not have experienced yet has been rewarding. MBAA membership since 2000 has provided invaluable insight and information that Kris has passed along to the next generation of brewers.
Kris is a graduate of the University of Illinois – Chicago with degrees in Biology and Chemistry.
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On-Demand Webinar
