: HACCP in Beer Factory Project
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: Burcu Kurtulgan, Gulsen Sasmaz, Lidia Prochnicka, Coskun Aykut

Introduction 4
Prerequisite programs 6
Product characteristic 6
HACCP team and responsibilities 7
Manufacture process 8
Factory layout 12
Key process technologies important for product safety 15
Hazard and risk analysis 15
Critical Control Points determination 25
Documentation and Verification Procedures 26
Discussion 29
References 29

The word beed comes from Latin word ‘bibere’ (to drink). It is a beverage whose history can be traced back to between 6000 and 8000 years and the process, being increasingly regulated and well controlled due to understanding of it, has remained unchanged for hundrets of years.

It is the most popular alcohol drink all around the world, drunk by people of all religions, nationalities and age. Due to relatively low content of alcohol it is not considered as ‘hard’ alcohol and therefore used more frequently for meetings, and generally to socialize people. The basic ingredients for most beers are malted barley, water, hops and yeasts. Most breweries worldwide use also different adjuncts for beer production, however in many breweries, especially in Germany the tradition is essential.

Compared to most other alcoholic breverages, beer is relatively low in alcohol. The highest average strenght of beer (alcohol by volume) is usually 5,1% and the lowest around 3,9%.

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