The MBAA Food Safety Committee
is committed to providing resources, knowledge, tools, and education to brewers to help them achieve the highest levels of food safety in their breweries.
Our goals are to provide technical food safety guidance; tools and programs such as Hazard Analysis Critical Control Points (HACCP) and Good Manufacturing Practices (GMP) and interpret governmental regulations pertaining to food safety into those easily adapted to their unique circumstances.
Submit a question to the Food Safety team
Food Safety Bites
Food safety often is an afterthought when opening a new brewery. Bringing these types of topics to the forefront is an integral part of making a food-safe product. Beer is considered food and should be treated as such whether you are making 500,000 BBL or 500 BBL.
The MBAA food safety committee plans to release a food safety bulletin every other month. In an effort to provide more insight into the many facets of a food safety program, this bulletin will serve as a means to try to do a deep dive into subjects that affect everyday life in the brewery world.
The goal of this bulletin is to provide key information about certain food safety topics that will allow you to further improve programs or even implement new ones. All this information will live on the MBAA website and will be searchable just like the Safety committee's 'Toolbox Talks'.
Current Good Manufacturing Practices - Personnel
Current Good Manufacturing Practices--Plant and Grounds
Current Good Manufacturing Practices--Sanitary Operations
Current Good Manufacturing Practices—Sanitary Facilities
Current Good Manufacturing Practices—Equipment and Utensils*
Start here for a guide to food safety for your brewery. Choose between a flow chart or skip right to the supporting documents.