publication . Article . 2013

Contribution to Risk Analysis of a Standard Brewery: Application of a Hygiene Assessment System Survey

António Raposo; Jairo Salazar; Esteban Pérez; Esther Sanjuán; Conrado Carrascosa; Pedro Saavedra; Rafael Millán;
Open Access
  • Published: 01 Oct 2013
Abstract
"Beer is a food product with a high consumption in Gran Canaria and the brewery industry is also present in this island. In order to carry out this study, it was designed a survey to assist in the assessment of risks from the facilities and infrastructures of the brewery, the raw materials used in the beer production and the HACCP (Hazard Analysis and Critical Control Points) plan. An initial assessment of various aspects of the industry has been conducted at the beginning of hygienic-sanitary counselling and a second assessment on the effects could manifest such counselling. It was observed that there was an increase score in most of points tested following the...
Persistent Identifiers
Subjects
free text keywords: Assessment, Beer, Brewing, Counselling, HACCP, Hazard analysis and critical control points, Risk analysis (business), Operations management, Hygiene, media_common.quotation_subject, media_common, Biotechnology, business.industry, business, Engineering
46 references, page 1 of 4

Canariasahora.es. (2011). Report on the sale of beverages in Spain. Available at http://www.canariasahora.com/noticia/183847/ (Accessed 23 Feb. 2012).

Catarino, M., Mendes, A., Madeira, L. and Ferreira, A. (2006). Beer dealcoholization by reverse osmosis. Desalination 200:397-399. [OpenAIRE]

Anonymous. (1995). Royal Decree 53/1995, of January 20, by approving the Technical and Health Regulations for the production, circulation and marketing of beer and liquid malt.

FAO. (1997). Recommended International Code of Practice, General Principles of Food Hygiene, CAC/RCP 1-1969, Rev. 3.

Hardwick, W.A. (1994). History and antecedents of brewing. In “Handbook of Brewing”; Hardwick,W.A.; .(Ed.); pp 37- 52, Marcel Dekker: New York.

Kunze, W. Technology Brewing and Malting, VLB Berlin, Germany, (1996).

Păcală, M.-L., Tita, O., Begea, M. and Sîrbu, A. (2009). HACCP study and validation by QMSFSM for brewing process application for training of students from food technologies, 5 Balkan Region Conference on Engineering and Business Education & 2nd International Conference on Engineering and Business Education Sibiu, Romania, 15 - 17 October, 2009, Conference proceedings, 2009 (www.brcee.ro), 447-452.

Vaughan, A., O'Sullivan, T. and Sinderen, D. (2005). Enhancing the Microbiological Stability of Malt and Beer - A Review. Journal of the Institute of Brewing. 111(4), 355-371

Sohrabvandi, S., Mortazavian, A.M. and Rezaei, K. (2012). Health-Related Aspects of Beer: A Review. International Journal of Food Properties, 15:350-373.

Grant, H.L. (1977). Wort boiling. In The Practical Brewer, H.M. Broderick (ed.). Master Brewers Association of the Americas, Madison, Wisconsin, USA.; pp. 117-127.

Ahvenainen, J. and Kuhanen, J. (1993). Method for the fermentation of beer. U.S. Patent, 273,7,62, 1993.

Hardwick, W.A. (1994b). The properties of beer. In “Handbook of Brewing”. W.A. Hardwick, (Ed.), pp. 551-586, Marcel Dekker: New York.

Gerhauser, C. (2005). Beer constituents as potential cancer chemopreventive agents. European Journal of Cancer 41:1941-1954. [OpenAIRE]

Bamforth, C.W. (2001). Nutritional aspects of beer. A review. Nutr. Res. 22:227-237.

Sohrabvandi, S. (2008). Optimization alcohol free beer production produced with restricted fermentation practice. D. Thesis, Tehran University, Tehran, Iran.

46 references, page 1 of 4
Any information missing or wrong?Report an Issue