Design of quality assurance systems for breweries – Part 2
In the first part of this article (BRAUWELT International no. 3, 2014, pp. 159-161), the concept of quality control and quality assurance in the brewery was exposed, together with relevant topics such as brewery related pre-conditions, quality management systems, quality control manuals, extent of continuous monitoring. In part 2, considerations towards economical calculations on required equipment, facilities, qualified personnel and specialized know-how will be provided.
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