Author(s):

Kavindra Singh, Ravi kumar, Vaishali, Vipul Choudhary, Tarun kumar and Prince

Abstract: The production of beer is called brewing, and beer is considered a safe beverage; however, its degree of safety may be comparable to many other food products. Many hazardous situations may arise during the production of beer. The major steps in producing malt & beer include: barley intake, cleaning & grading, drying, steeping, germination and kilning malt, roasting, milling, mashing, boiling, fermenting, maturing, filtration and packaging or bottling. These steps should be analyzed to effectively apply the HACCP method to control food safety. It is in the public interest that beer producers, especially at brewing pubs and microbreweries, develop and implement HACCP plans to ensure the safety of beer. The most effective way to active food safety is to focus on prevention of possible hazards and to improve the process. HACCP can be considered as a management tool. It is a simple but specialized method designed to prevent health hazards resulting from the consumption of contaminated food and beverages. Health hazards may originate at any point in a production process, including receipt of raw materials, food handling, storage, packaging and transportation. The knowledge of the product formula and the details of the process are basic tools necessary to apply the HACCP method. It is very important to remember that HACCP is an analytical approach to food safety, focusing on critical points or areas of a food process which may present a hazardous situation in need of control.

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