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BREWERY QUALITY CONTROL
Author(s) -
Moll M.
Publication year - 1986
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1986.tb04406.x
Subject(s) - quality (philosophy) , brewing , quality assurance , control (management) , business , quality control , operations management , computer science , engineering , marketing , food science , chemistry , artificial intelligence , service (business) , philosophy , epistemology , fermentation
The brewing literature is relatively rich in quality control papers but only the more recent articles mention approaches such as Good Manufacturing Practice, Total Quality Control, Quality Circles. The replies from 48 Companies who have been questioned on their methods of quality control are summarised. Modern theories of the nature of quality control and quality assurance are accepted by many large brewing companies; it is suggested that more attention should be given to details of the difference between the quality assurance function and quality control tasks, and to the evaluation in money terms of matters dealt with by quality control, so that ideas can be formulated on the proper budgeting of these activities. About 12,000 people are involved in brewing quality control world‐wide.