Product

Raw materials and new Process steps

*For example, Reception of raw material,
Aspect components for the new standardization, filtration, homogenization, among
product
others.

1 Barley Malt Reception of raw materials and supplies.

2 Wheat Stored, washed and weighed.

3 Hops Step to hoppers and preparation scales.

4 Yeast Grinding and maceration.

Blackberries AND
5 Blueberries Malted.

6 Water Cooking.
7 Filtered out.

8 Fermentation of beer.

9 Ripening and cooling.

10 Pasteurized.

11 Packaging and labeling.

12 Chilled, packed and distributed.

13

14

15

16

17

18

19
20
 Annex 1 - OPERATIONS CO

BEER BLUE

The unit operation

Involved in the step (Place where applicable).
*If required, insert rows for the same stage.

60 and 70º C, depending on the type of beer you want to

make

3 or 4 hours
10 and 22ºC. The fermentation process lasts between5 and 20 days,
depending on the type of beer.

This will last from 7 to 30 days, depending on the type of

beer between -5 and -1ºC.
Tunnel type pasteurizer, for 10 to 20 minutes at a
temperature of 60 ° C.
 Annex 1 - OPERATIONS CONTROL SHEET FOR THE MANUFACTURING OF A NEW FOOD P

Recording Format (Parameter Control)

Control variables
In each stage, insert the necessary rows to include the variables to be controlled.
Example: Acidity, pH, fat, °Baumé, temperature, time.

Complete water analysis

Hop analytical controls (alpha acids, essential oils, freshness status, usually
provided by suppliers). Yeast (count, viability), absence of contamination.

Yeast (count, viability), absence of contamination.

Times, temperature, pH
 Fermentability test

Times, temperature, pH

Times, temperature, pH

pH
Color
Bitterness
Turbidity
Alcoholic grade
Primitive Dry Extract
FACTURING OF A NEW FOOD PRODUCT

er Control)

Values of the control variables

odor, taste, color, turbidity, conductivity, pH,

ammonium, coliform bacteria
Beer has a pH between [4.1-4.6]

Color Black, opaque: SRM (40+).

Bitterness is calculated at 60 IBUs

7.5 degrees of alcohol
 From safety
Control Points (CP) - Critical Control Points (CCP)
Place them where applicable

Chemical contamination: (pesticide residues,

herbicides and metals heavy),Physical
contamination and Biological contamination
*Chemical contamination
- Physical contamination
- Biological contamination
during storage

Chemical contamination(steam)
- Biological contamination
(microbial growth in
joints and nooks)

Chemical contamination (steam)

Chemical contamination by
-agent overdose
defoamer,
-detergent residue,
-coolant fluids
Contamination
physics (foreign bodies
introduced in stages
previous)

Chemical contamination by
-agent overdose
defoamer,
-detergent residue,
-coolant fluids

Chemical contamination by
the refrigerants in the
plate exchanger
Physical contamination by
strange bodies
Physical contamination
incorporated during by
fill tube drop into
supplier manipulation or
the can
in factory
- Strange bodies
from gas
Physical contamination by
blown
presence of bodies
strangers leaving the boxes
open
 Flow diagram
You can record the image of the
Justification of CP - CCP worked diagram or place them on an
additional sheet

decrease in ETA

guarantee the safety of the product

pollutant monitoring
Maximization of safe food production

Compliance with government regulations in other

Failure Analysis