BA's GMP

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

• Are premises free from harborages and breeding places for rodents, insects, etc.?

  Yes

  No

  N/A

• Are no equipment or supplies stored permanently around the outside of the perimeter?

  Yes

  No

  N/A

• Are the grounds free of litter?

  Yes

  No

  N/A

• Are weeds and shrubs at least 18" from the building?

  Yes

  No

  N/A

• Is any equipment outside placed at least 18" from the building?

  Yes

  No

  N/A

• BEST PRACTICE: Install an 18" rock border around the perimeter of buildings.

• Is adequate drainage provided to avoid contamination of the facilities and products?

  Yes

  No

  N/A

• Does water drain away from the building so it does not enter during heavy rainfall and contaminate ingredients or beer?

  Yes

  No

  N/A

• Does the drainage inside the building prevent pooling of water or waste?

  Yes

  No

  N/A

• Is the sewer system adequate to handle the volume of waste water and storm water?

  Yes

  No

  N/A

• BEST PRACTICE: Perform and annual self audit of drainage inside and outside the building.

• Is sufficient space provided for placement of equipment, storage of materials and for production operations?

  Yes

  No

  N/A

• Is there a minimum of 18" between equipment inside and the walls?

  Yes

  No

  N/A

• Is there adequate room for storing production materials?

  Yes

  No

  N/A

• Is there adequate dry storage?

  Yes

  No

  N/A

• Is there adequate refrigerated storage for temprature sensitive materials?

  Yes

  No

  N/A

• BEST PRACTICE: Perform an annual self audit of space utilization.

  Yes

  No

  N/A

• Are floors, walls, ceilings constructed of easily cleanable materials and kept in good repair?

  Yes

  No

  N/A

• Is the floor cleanable, free of cracks, and with an intact surface?

  Yes

  No

  N/A

• Is the roof free of leaks in production areas?

  Yes

  No

  N/A

• Is the ceiling intact and not peeling or disintegrating?

  Yes

  No

  N/A

• Are the walls and ceilings free of surface mold?

  Yes

  No

  N/A

• Are the walls and ceiling capable of being easily cleaned?

  Yes

  No

  N/A

• BEST PRACTICE: Use FRP or PVC panels for walls and ceilings.

• BEST PRACTICE: Pave floors with ceramic tile, firebrick, or surface with epoxy.

• Are food contact surfaces protected from contamination from overhead pipes?

  Yes

  No

  N/A

• Is the ceiling above the critical areas free from pipes that could drip their contents or condensate into the wort, beer, or ingredients?

  Yes

  No

  N/A

• BEST PRACTICE: Re-route pipes that are above storage or process areas where they are likely to contaminate beer or wort.

• Are the food processing areas separated from operations that may cause contamination?

  Yes

  No

  N/A

• Are production areas separated for waste water disposal, returned kegs, etc?

  Yes

  No

  N/A

• Are separation controls in use for time, location, partition, enclosed systems, air flow, etc?

  Yes

  No

  N/A

• BEST PRACTICE: Assess the risk of contamination in all production areas.

• Is the in-process or finished beer protected against contamination from light bulb breakage or other glass?

  Yes

  No

  N/A

• Are all the light fixture bulbs covered in the brewing, fermenting, and packaging areas?

  Yes

  No

  N/A

• BEST PRACTICE: Perform an annual self audit of light bulbs in production and storage areas.

• Is the air quality and ventilation adequate to prevent contamination by dust and other airborne substances?

  Yes

  No

  N/A

• Does the malt mill have a functioning dust control system?

  Yes

  No

  N/A

• Is beer returned in kegs discharged in an area separated from the brewhouse, fermentation, and packaging areas?

  Yes

  No

  N/A

• Are the doors, windows, and other openings protected to prevent entry of insects, rodents, and other pests?

  Yes

  No

  N/A

• Are all doors and windows intact and in good working order?

  Yes

  No

  N/A

• Are there screens on all windows and doors, including overhead doors?

  Yes

  No

  N/A

• Do all exterior doors (including dock doors) make a light-tight fit to prevent entry of pests?

  Yes

  No

  N/A

• BEST PRACTICE: Install fast-acting screen doors to outside areas that need frequent access.

• BEST PRACTICE: Install strip-vinyl curtain to discourage access by pests when frequent access to outside is required.

• Is the equipment installed and maintained so as to facilitate the cleaning of equipment and adjacent areas?

  Yes

  No

  N/A

• Is there a minimum of 18" between vessels, equipment, and walls?

  Yes

  No

  N/A

• Is there adequate clearance underneath process vessels to reach the floor and vessel underside with cleaning tools?

  Yes

  No

  N/A

• Are motors, solenoid valves, and other electrical components washdown rated?

  Yes

  No

  N/A

• BEST PRACTICE: Ensure that electrical power is safely installed to withstand overspray from cleaning of brewing equipment and vessels.

  Yes

  No

  N/A

• Are all brewery utensils and equipment constructed of adequately cleanable materials and suitable for their intended uses?

  Yes

  No

  N/A

• Are there no wooden or soft metal utensils?

  Yes

  No

  N/A

• Are connections between process vessels and utilities supplies well insulated and sealed with cleanable jacketing?

  Yes

  No

  N/A

• BEST PRACTICE: All process vessel construction uses appropriate stainless steel alloys (no plastic fermentors)!

• Is the equipment designed and used in a manner that precludes contamination with lubricants, contaminated water, metal fragments, etc?

  Yes

  No

  N/A

• Are grease and oil seals in good condition?

  Yes

  No

  N/A

• Are wearable bushings or other metal-to-metal contact surfaces in good condition?

  Yes

  No

  N/A

• Are shut off valves free from leaks?

  Yes

  No

  N/A

• BEST PRACTICE: Visually inspect oil seals on a regular basis.

• BEST PRACTICE: Replace leaky hose bibbs to prevent mold growth.

• Is the equipment installed and maintained so as to facilitate the cleaning of equipment and adjacent areas?

  Yes

  No

  N/A

• Is there a minimum of 18" between vessels, equipment, and walls?

  Yes

  No

  N/A

• Is there adequate clearance underneath process vessels to reach the floor and vessel underside with cleaning tools?

  Yes

  No

  N/A

• Are motors, solenoid valves, and other electrical components washdown rated?

  Yes

  No

  N/A

• BEST PRACTICE: Ensure that electrical power is safely installed to withstand overspray from cleaning of brewing equipment and vessels.

• Is the water supply adequate in quantity and quality for it's intended use?

  Yes

  No

  N/A

• Are there controls to eliminate or control sediment passtrough?

  Yes

  No

  N/A

• Is the water monitored daily for general quality?

  Yes

  No

  N/A

• BEST PRACTICE: Have brewers taste and visually check incoming water daily.

• Is the water monitored regularly for quality and consistency?

  Yes

  No

  N/A

• BEST PRACTICE: Test the microstability of incoming water regularly and the mineral content semi-annuallly.

• BEST PRACTICE: Have on hand records that show "Proof of Potability". This should be available through your local municipality and/or tested annually.

• Is the water supply line free of connection points where ingress could occur?

  Yes

  No

  N/A

• Are there back flow protection devices on all incoming water lines?

  Yes

  No

  N/A

• BEST PRACTICE: Test backflow devices semi-annually.

• If a process exists where water is in contact with beer or beer process surfaces, is the water adequately sanitary?

  Yes

  No

  N/A

• BEST PRACTICE: Utilize sterile filtration or UV sterilization for these applications, including a regular stability testing program.

• Are the water tempratures and pressures maintained at suitable levels for intended use?

  Yes

  No

  N/A

• Does the hot water tank have adequate temperature control?

  Yes

  No

  N/A

• Is the hot water supply pump adequately sized for the delivery of consistent pressure?

  Yes

  No

  N/A

• Is the incoming cold water line adequately sized for the delivery of consistent pressure?

  Yes

  No

  N/A

• BEST PRACTICE: Install a pressure surge tank for consistent pressures, or stagger the usage times to maintain even pressure.

• Is the sewage disposal system adequate?

  Yes

  No

  N/A

• If on a municipal sewer, are your local authorities aware of your maximum flow rates?

  Yes

  No

  N/A

• If on a private sewer or septic, is your system adequately supplied for your maximum flow?

  Yes

  No

  N/A

• Is the plumbing adequately sized, designed, installed, and maintained in a manner to prevent contamination?

  Yes

  No

  N/A

• Are the drainage pipes sized large enough to quickly convey effluent out of the brewery?

  Yes

  No

  N/A

• Do all drain pipes have traps and clean outs installed?

  Yes

  No

  N/A

• Is the floor drainage pitched in such a way to avoid standing water?

  Yes

  No

  N/A

• Are the floors kept clean on a regular basis?

  Yes

  No

  N/A

• Do the floor drains have baskets or filters to prevent larger particulates and objects from entering the effluent stream?

  Yes

  No

  N/A

• BEST PRACTICE: Floors are washed down regularly during and at the end of a task.

• Is there no chance for cross contamination between supply and waste streams?

  Yes

  No

  N/A

• Are adequate toilet rooms provided, equipped, and maintained clean and in good repair?

  Yes

  No

  N/A

• Are the toilet rooms cleaned regularly on a schedule?

  Yes

  No

  N/A

• Is there adequate handwashing with sanitary soap available?

  Yes

  No

  N/A

• Is there adequate sanitary towel service or other suitable drying devices?

  Yes

  No

  N/A

• BEST PRACTICE: Install a mixing valve to keep handwashing water at a set, comfortable pressure.

• Are adequate handwashing and/or sanitizing facilities provided where appropriate?

  Yes

  No

  N/A

• Are there handwashing sinks with sanitizing soap and paper towels available in close proximity to each work area?

  Yes

  No

  N/A

• BEST PRACTICE: Provide a hands-free handwashing sink near brewhouse, cellar, and packaging work areas.

• Are employees made aware of the need to wash hands after each absences from a work area?

  Yes

  No

  N/A

• BEST PRACTICE: Hang signs in hand wash areas directing employees of the need to wash hands before returning to work.

• Is there adequate lighting in the handwashing areas?

  Yes

  No

  N/A

• Is all refuse properly stored and protected where necessary from insects, rodents, and other pests and disposed of in an adequate manner?

  Yes

  No

  N/A

• Are all trash and recycle bins clearly marked with intended use?

  Yes

  No

  N/A

• Do all trash cans have proper lids?

  Yes

  No

  N/A

• BEST PRACTICE: Color code bins to avoid confusion of use.

• Are all trash and recycle bins emptied on a regular basis?

  Yes

  No

  N/A

• BEST PRACTICE: Bins should be emptied (and washed if necessary) after each shift, or if strong odors are present.

• Are all refuse bins stored away from raw materials?

  Yes

  No

  N/A

Facility

• Is the facility kept clean and in good physical repair?

  Yes

  No

  N/A

• Are no roof leaks observable?

  Yes

  No

  N/A

• Are the floors clean and free from residue in the storage, brewhouse, fermenting, finishing, and packaging areas?

  Yes

  No

  N/A

• Are the floors free of standing water?

  Yes

  No

  N/A

• Are drains and trenches clean and without odors?

  Yes

  No

  N/A

• Are the areas where equipment contacts the floor clean and designed for cleanability?

  Yes

  No

  N/A

• BEST PRACTICE: Perform periodic audits: train employees to recognize issues and have a system for reporting and responding.

Contamination

• Is cleaning of facilities and equipment conducted in such a manner as to avoid contamination of food products?

  Yes

  No

  N/A

• Are cleaners free from undesirable microbes?

  Yes

  No

  N/A

• Are procedures put in place to measure cleaner concentrations?

  Yes

  No

  N/A

• Are procedures in place to ensure cleaners have been rinsed from equipment?

  Yes

  No

  N/A

• BEST PRACTICE: Verify cleaner concentration using test strips or titration and document.

• BEST PRACTICE: Test pH of final rinse water if using acid or alkaline cleaners and document.

• BEST PRACTICE: Any chemical that could come in contact with the product should be food grade.

Cleaners

• Are detergents, sanitizers, hazardous materials, and other supplies used in a safe and effective manner?

  Yes

  No

  N/A

• Has the vendor supplied a guarantee or certification, or have the chemicals been examined for contamination?

  Yes

  No

  N/A

• Are there SOP's for all cleaning procedures?

  Yes

  No

  N/A

• Are employees trained on chemical hygiene and the SOP's annually?

  Yes

  No

  N/A

• Are cleaning compounds used in production approved for food contact?

  Yes

  No

  N/A

• Are only the following toxic used and stored in the brewery: (Select N/A)

  Yes

  No

  N/A

• those required to maintain clean and sanitary conditions?

  Yes

  No

  N/A

• those necessary for use in plant testing procedures?

  Yes

  No

  N/A

• those necessary for plant and equipment maintenance and operation?

  Yes

  No

  N/A

• those necessary for use in plant operations?

  Yes

  No

  N/A

• BEST PRACTICE: Use checklists for cleaning procedures; operators sign when completed.

• BEST PRACTICE: Have the plant sanitarian audit chemicals stored in the brewery on a regular basis.

• BEST PRACTICE: Have your chemical supplier conduct chemical hygiene training for all emplyees annually.

Chemicals

• Are detergents, sanitizers, and hazardous materials kept in original containers, stored separately from raw materials?

  Yes

  No

  N/A

• Are all chemicals in their original containers?

  Yes

  No

  N/A

• Do all containers have their original label?

  Yes

  No

  N/A

• Are chemicals stored in their own area away from raw materials?

  Yes

  No

  N/A

• Are all federal, state, and local government agency regulations being followed for use and storage?

  Yes

  No

  N/A

• BEST PRACTICE: Store acids and alkaline separately.

• BEST PRACTICE: Ensure chemicals stored in secondary containers have compliant labels.

• BEST PRACTICE: Store chemicals in containment skids.

• BEST PRACTICE: Store chemicals in a separate area from ingredients or processing where access can be controlled.

Pests

• Are the processing areas maintained free of insects, rodents, and other pests?

  Yes

  No

  N/A

• Does the brewery have a pest control service?

  Yes

  No

  N/A

• Does the brewery provide names of pesticides, location of traps, bait stations, etc.?

  Yes

  No

  N/A

• Does the service inspect the facility monthly and provide a written or electronic report of activity?

  Yes

  No

  N/A

• Is the application of rodenticides and insecticides done in a manner so as to prevents contamination of the beer, beer contact surfaces, and packaging?

  Yes

  No

  N/A

• Are pets such as dogs and cats prohibited from the production areas?

  Yes

  No

  N/A

• BEST PRACTICE: Use a reputable pest control service that can meet all these needs and review the program annually.

Insecticides, Etc.

• Are insecticides and rodenticides used and stored so as to prevent contamination of food?

  Yes

  No

  N/A

• Do the pest control company provide documentation on pesticides used, and where?

  Yes

  No

  N/A

• Are any pesticides stored on-site?

  Yes

  No

  N/A

• If pesticides are stored on site, is access restricted?

  Yes

  No

  N/A

• BEST PRACTICE: Store and Organize all pesticide documentation. Audit storage of any matierials that are on site.

• BEST PRACTICE: Audit storage of all materials that are on-site annually.

Utensils

• Are all the utensils and equipment cleaned and sanitized at intervals frequently enough to avoid contamination of food products?

  Yes

  No

  N/A

• adequate sanitization of utensils?

  Yes

  No

  N/A

• adequate cleaning of vessels.

  Yes

  No

  N/A

• adequate cleaning of filtration equipment?

  Yes

  No

  N/A

• adequate cleaning of the bottle/ can/ keg fillers.

  Yes

  No

  N/A

• BEST PRACTICE: Clean utensils as necessary to prevent introduction of microbes or allergens.

• BEST PRACTICE: Brewhouse is cleaned a minimum of once/ week.

• BEST PRACTICE: Fermentors are cleaned and sanitized after every cycle.

• BEST PRACTICE: Bright tanks should be cleaned and sanitized after each use: less frequent cleaning can be used if verified with in house data.

• BEST PRACTICE: Packaging equipment is cleaned after each and sanitized before each run.

• BEST PRACTICE: Use clean out of place baths of cleaner and sanitizer for removable parts: verify their chemical contration daily.

• BEST PRACTICE: Spray tank and hose couples with sanitizer before connecting.

Single Service

• Are single service articles stored, handled, dispensed, used, and disposed of in a manner that prevents contamination.

  Yes

  No

  N/A

• Are paper cups and towels stored in appropriate containers, and handled and disposed of so they do not contaminate beer or wort?

  Yes

  No

  N/A

Utensil Storage

• Are utensils and portable equipment stored so as to protect them from splash, dust, and other contamination?

  Yes

  No

  N/A

• Is portable cleaning equipment stored in a manner so it is not contaminated by waste water, waste matierials, etc.?

  Yes

  No

  N/A

• Are ladles, spoons, paddles, etc stored so they are not contaminated from splashing during cleaning, malt dust, etc.?

  Yes

  No

  N/A

PROCESS AND CONTROLS

• Is responsibility for overall plant sanitation specifically assigned to an individual?

  Yes

  No

  N/A

• Does this person have formal education and/or training in beer/ beverage/food industry processing plant sanitation?

  Yes

  No

  N/A

• Does this person have a firm understanding of beer production and knowledge of federal, state, and local laws and regulations?

  Yes

  No

  N/A

• BEST PRACTICE: Assign an individual who has completed relational academic degree programs, workshops, and/or training.

• Does this person have the aptitude to develop a strong sanitation program and train staff accordingly?

  Yes

  No

  N/A

• BEST PRACTICE: Assign an individual who has experiance conducting routine inspections and reporting functions.

• Are raw materials and ingredients adequately inspected, processed as necessary, and stores to assure that only clean, wholesome materials are used?

  Yes

  No

  N/A

• Have all raw materials to be used in production been clearly identified as such?

  Yes

  No

  N/A

• Have raw materials and containers been inspected to ensure there is no visable contamination or deterioration?

  Yes

  No

  N/A

• BEST PRACTICE: Containers such as silos and material storage units should be completely emptied and cleaned routinely.

• Have raw materials been handled or processed in a manner that avoids contamination?

  Yes

  No

  N/A

• Have raw materials been stored in areas where there are inspections for possible contamination breaches?

  Yes

  No

  N/A

• BEST PRACTICE: Assign staff to perform routine and scheduled storage area inspections with sign off.

• Have raw materials been washed, processed, or cleaned as necessary to remove soil or other contamination?

  Yes

  No

  N/A

• BEST PRACTICE: Purchase raw materials and other ingredients under a supplier's guarantee or certification.

• BEST PRACTICE: Quality/ food safety meetings are held with critical raw ingredients and packaging material suppliers at least annually.

• Is Water used for washing, rinsing, or conveying food safe and of adequate sanitary quality?

  Yes

  No

  N/A

• BEST PRACTICE: Utilize an ATP-type swab technology for sanitization validation and/or microbiological stability testing.

• Is ice (where used) manufactured from potable water and stored and handled in a sanitary manner?

  Yes

  No

  N/A

• Is the water used to create ice safe and of adequate quality?

  Yes

  No

  N/A

• Has the water used to create ice been manufactured in accordance with current good manufacturing practices?

  Yes

  No

  N/A

• BEST PRACTICE: Scheduled routine testing to provide a water potability certificate or report from a state or local health agency (or other accredited organization) keeping quickly producible results?

• Is ice being handled and stored in a clean, sanitary manner until use?

  Yes

  No

  N/A

• BEST PRACTICE: Ensure sanitary guidelines (as referanced in the FDA Food Code: Chapter 1 part 1-201.10 defineing ice as food, mandating ice to the same handling and cleanliness standards as everything else in retail food, including manufacturing equipment) are posted in plain view of work areas?

• Is food processing conducted in a manner to prevent contamination and minimize harmful microbiological growth?

  Yes

  No

  N/A

• Is careful monitoring of physical factors such as time, temperature, pH, pressure, and flow rate being conducted?

  Yes

  No

  N/A

• BEST PRACTICE: Record all readings daily by appropriate and permanent means by properly trained staff.

• BEST PRACTICE: Record all readings in ongoing daily logbooks.

• Is there a plan in place to prevents spoilage and contamination of ingredients, packaging materials, and beer during periods of mechanical failure?

  Yes

  No

  N/A

• Are chemical, microbiological, or extraneous material testing procedures used where necessary to identify sanitation failures of food contamination?

  Yes

  No

  N/A

• Is the facility equipped with instruments or the means to test for chemical, microbiological, or extraneous material?

  Yes

  No

  N/A

• BEST PRACTICE: Perform in house testing when available or send to a third party testing facility for verification.

• BEST PRACTICE: Perform in house QA/ QC testing when available or utilize third party testing facilities for verification.

• Are instruments such as sieves, traps, magnets, electronic metal detectors, or other suitable effective means being deployed?

  Yes

  No

  N/A

• BEST PRACTICE: Ensure all instruments are calibrated or standardized before initial use (if required) and routinely tested for effectiveness in-house by properly trained staff. If required, perform routine third party certification or recalibration.

• Are packaging processes and materials adequate to prevent contamination?

  Yes

  No

  N/A

• Is there a documented QC operation in effect at all critical control points to ensure consumer safety during packaging?

  Yes

  No

  N/A

• BEST PRACTICE: Perform a critical control points analysis.

• Is identification and traceability maintained for all packaging materials?

  Yes

  No

  N/A

• BEST PRACTICE: Ensure all lot identification, Julian dates, "born-on" or "best-by" dates are legible and easy to identify and interpret.

• Are packaging materials safe and appropriate for the intended use?

  Yes

  No

  N/A

• Are products/ materials receiving physical protection from contamination, particularly airborn contamination?

  Yes

  No

  N/A

• Are sanitary handling procedures being adheared to and materials not stored in direct contact with the floor?

  Yes

  No

  N/A

• BEST PRACTICE: Ensure sanitary guidelines for food/ material handling are posted in plain view of work areas.

• Are only approved food and/or color additives used?

  Yes

  No

  N/A

• Are ingredients whose use is generally recognized as safe (where government approval is not needed) being used?

  Yes

  No

  N/A

• Are ingredients whose use is not generally recognized as safe (where government approval is needed) being used?

  Yes

  No

  N/A

• BEST PRACTICE: Consult TTB e-CFR Title 27, Chapter 1, Subchapter A, Part 25 for guidelines.

• BEST PRACTICE: Exclusively use International Food Information Council (IFIC) and U.S. Food and Drug Administration approved food and/or color additives.

• Are all products that contain food an/or color additives labeled as such?

  Yes

  No

  N/A

• BEST PRACTICE: Reference the TTB Beverage Alcohol Manual (BAM) for standards.

• Are products coded to enable positive lot identification, and are records maintained in excess of expected shelf-life?

  Yes

  No

  N/A

• Are all product labels in adherence to TTB compliance standards for alcoholic beverages?

  Yes

  No

  N/A

• BEST PRACTICE: Reference the TTB Beverage Alcohol Manual (BAM) for standards.

• Are all lot identifications, Julian dates, "born-on", and "best-by" dates legible, and easy to identify and interpret?

  Yes

  No

  N/A

• BEST PRACTICE: Ensure indelible ink is used in bottle/ packaging labeling.

• BEST PRACTICE: Ensure bottle/ packaging labeling instruments are in proper working order at the start of each shift.

• Are all records of preceding lots kept in chronological order, and easy to access and interpret?

  Yes

  No

  N/A

• Are weighing and measuring practices adequate to ensure the declared quantity of contents?

  Yes

  No

  N/A

• Is there a standard "Maximum Allowable Variation" (MAV) for an individual package beyond which the deficency is considered to be unreasonable?

  Yes

  No

  N/A

• BEST PRACTICE: Ensure MAV values are posted in clear sight of production areas responsible for these functions.

• Does the average net quantity of contents of packages in a lot at least equal the net quantity of contents as declared on the label?

  Yes

  No

  N/A

• BEST PRACTICE: Consult TTB e-CFR Title 27, Chapter 1, SubchapterA Part 25 for guidelines (+/-) 0.5% declared fill volume).

• Are permitted variations limited so that the average of the quantities in the package is not below the stated label quantity?

  Yes

  No

  N/A

• BEST PRACTICE: Ensure all instruments used for weighing and measuring are calibrated or standardized before initial use and routinely calibrated and in-spec.

• Are labels of products covered during inspection in compliance?

  Yes

  No

  N/A

• Are all beer labels and keg rings in compliance with the TTB and local regulations?

  Yes

  No

  N/A

• BEST PRACTICE: Reference the TTB Beverage Alcoholic Manual (BAM) in order to post a checklist of all mandatory requirements in clear view in the responsible work areas?

• BEST PRACTICE: Although current regulations under the Federal Alcoholic Administration Act (FAA Act) do not require the disclosure of major food allergens on alcohol beverage labels, TTB has issued a proposed rulemaking. Notice No. 62, 71 FR 42329, which proposes to make the labeling of major food allergens mandatory. Reference interim rule, T.D. TTB-53, 71 FR 42260, which sets forth standards for optimal allergen labeling statements.

• BEST PRACTICE: Have a complete listing of all allergens as described in interim rule, T.D. TTB-53, 71 FR 42260 posted clear view in the responsible work areas.

• Have all products randomly tested throughout the manufacturing process for all allergens as described in interim rule, T.D. TTB-53, 71 FR 42260 at a third- party testing laboratory.

• BEST PRACTICES: All TTB approved label claims, such as gluten free, are backed up with proper in-house testing by trained staff per finished product lot. Third party verification plan is in place for all claims.

• Are finished products stored and shipped under conditions that will avoid contamination and deterioration?

  Yes

  No

  N/A

• If there is a possibility of cross-contamination, are activities adequately separated by physical or other effective means?

  Yes

  No

  N/A

• BEST PRACTICE: Scheduling of storage and shipping activities to mitigate potential contamination risk.

• Are all findings recorded on a shipping report or receiving report to document deficiencies to management?

  Yes

  No

  N/A

• BEST PRACTICE: Designate an individual to monitor both the finished product shipping area and carriers.

• If used, are all tanker trucks and rail cars verified to be clean prior to loading with ingredients or beer?

  Yes

  No

  N/A

• Is the loading of vehicles or shipping containers carried out in a manner that prevents damage and are loads secured to prevent movement during transit?

  Yes

  No

  N/A

• Are staff notified and trained accordingly regarding products requiring special handling conditions?

  Yes

  No

  N/A

Personnel

• Are personnel with illness, sores, infections, etc. restricted from handling food products?

  Yes

  No

  N/A

• Is there an SOP that prevents contamination of the product by personnel with illnesses by requiring them not to work in brewing, fermenting, and packaging and anywhere else they could contaminate the product?

  Yes

  No

  N/A

• Does the SOP cover gastrointestestinal and respiratory illness, open sores, boils, etc.?

  Yes

  No

  N/A

• Is the above also explained to visitors and contractors?

  Yes

  No

  N/A

• Have a written policy that is shared with employees, visitors, and contractors.

• Do employees wear clean outer garments, use adequate hair restraints, and remove excess jewelry when handling food?

  Yes

  No

  N/A

• Does the brewery provide outer garments for employees working in critical areas (brewing, fermenting, and packaging)?

  Yes

  No

  N/A

• Are the garments laundered regularly?

  Yes

  No

  N/A

• Are clothes and personal belongings stored in an area other than production?

  Yes

  No

  N/A

• Is hair restrained by nets, caps, etc. in production areas?

  Yes

  No

  N/A

• Do employees use gloves when they come in contact with beer, e.g. coupling hoses, handling bottles and cans, adjusting filler during production?

  Yes

  No

  N/A

• Are clean garments worn and hair restraints used in areas where the ingredients, wort, beer, or open containers are exposed?

  Yes

  No

  N/A

• Packaging- Are piercings, bracelets, and watches prohibited?

  Yes

  No

  N/A

• Packaging- Are only plain rings, necklaces within a shirt, and glasses on a cord allowed?

  Yes

  No

  N/A

• Brewery- Are only plain rings, necklaces under a shirt, and sleeper-type earrings allowed? Others may be taped when in production areas.

  Yes

  No

  N/A

• Are shirt pockets sewn shut or kept free of items that could fall into the ingredients, wort, or beer?

  Yes

  No

  N/A

• Is contamination of the beer by perspiration, cosmetics, chemicals, and topical medicines prevented?

  Yes

  No

  N/A

• BEST PRACTICE: Have a written clothing and jewelery policy that is shared with employees, contractors, and visitors.

• BEST PRACTICE: Have a written policy that requires that appropriate hair and beard restraints are used in areas where beer, wort, or ingredients could become contaminated.

• Do employees thoroughly wash and sanitize their hands as necessary?

  Yes

  No

  N/A

• Are washing stations available in locker rooms for employees to wash their hands before starting work?

  Yes

  No

  N/A

• Are washing stations provided in convenient areas so employees can wash their hands during their shift or when returning to work?

  Yes

  No

  N/A

• Are sanitizing soap and proper drying materials provided?

  Yes

  No

  N/A

• Is hot water provided (98-110F)?

  Yes

  No

  N/A

• BEST PRACTICE: Install bathrooms in/by locker rooms. Install wash station in production areas close to entrances and require employees to wash their hands when returning.

• BEST PRACTICE: Post signs above sinks regarding correct way to wash hands (see center for Disease Control guidelines).

• BEST PRACTICE: Post signs by exits reminding employees to wash their hands.

• BEST PRACTICE: Have air driers and paper towels available for hand drying.

• Do employees refrain from eating, drinking, and smoking, and observe good food handling techniques in food handling areas?

  Yes

  No

  N/A

• Is eating prohibited in production areas?

  Yes

  No

  N/A

• Is drinking beverages prohibited in production areas?

  Yes

  No

  N/A

• Is chewing gum and tobacco products prohibited?

  Yes

  No

  N/A

• Is smoking restricted to designated areas away from production?

  Yes

  No

  N/A

• BEST PRACTICE: Develop a written policy on eating, drinking, smoking, and chewing in the brewery and enforce it.

• BEST PRACTICE: Train employees annually on the policy.