HACCP in malting and brewing production chain: mycotoxins, nitrosamines and biogenic amines risks

This paper reports the management
of Hazard Analysis and the identification
of the Critical Control Points for
specific contaminants, i.e. mycotoxins,
N–nitrosamines and biogenic amines,
that can occur in small and mediumsized
enterprises in the malting and
brewing production chain. Following
the principles of the Hazard Analysis
and the Critical Control Points system,
this paper describes: step 1, how to conduct
the hazard analysis, step 2, how to determine the critical control points,
step 3, the critical limits, step 4, how to
establish the monitoring system, step 5,
how to establish the corrective action,
step 6, how to establish procedures to
verify the effectiveness of the system
and step 7 how to document all procedures
and records for the correct application
of the system. This methodology
will help assist malters and brewers
to understand the malting and brewing
safety aspects and how to manage the
risks related to the malting and brewing
processes. The method was elaborated
on conventional malting and beer
production. The schemes are somewhat
simplified for the sake of clarity. The
beer production scheme illustrates the
production of a lager beer with bottom
fermenting yeast.