Northwest District

This document by Emily Wang discusses the critical aspects of food safety in the production of non-alcoholic beer, emphasizing the importance of water quality, biological hazards, and chemical contaminants. It outlines various safety protocols, including Good Manufacturing Practices (GMPs) and Hazard Analysis Critical Control Points (HACCP), which are essential for ensuring the safety and quality of food products. The paper also highlights the significance of proper training and documentation in maintaining compliance with safety regulations.