Ontario District

The document presents a comprehensive overview of quality management practices in a brewery, as discussed by Dr. Dirk Bendiak at the MBAA in January 2019. It emphasizes the significance of standard operating procedures, documentation, and audits to maintain product consistency and safety. Key elements include legal labeling requirements, food safety principles like HACCP, and essential quality checks throughout the brewing process, such as fermentation monitoring and sensory evaluations. Additionally, the text covers laboratory setup and equipment necessary for quality assurance in brewing and packaging.