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The focus of this course will be the identification, evaluation, and control of safety and health hazards in the brewing industry. Understanding general categories of hazards, learning to recognize them, and using equipment, methods, and education to control risk to acceptable levels will be discussed. Areas of study will include the brewhouse, cellar, packaging, warehousing, equipment maintenance, and tasting/tap room. The course will be practical and instructional for the brewery worker. Brewery owners or managers responsible for safety program administration will learn about regulatory requirements and recordkeeping expectations. Students should be familiar with brewing processes, chemicals used, and commonly used brewery equipment.
The class will include two guest speakers: a regulatory agency employee, and an environmental engineer.   

Course Number: BREW-40017
Credit: 2.00 unit(s)