Brewery and Winery Production Quality Checklist
This checklist covers GMP and HACCP principles for craft breweries and wineries under FDA oversight and TTB regulations. Designed for head brewers, winemakers, and quality managers in beverage alcohol production.
- Industry: Food & Hospitality
- Frequency: Per production batch
- Estimated Time: 25-35 minutes
- Role: Head Brewer / Winemaker / QA Manager
- Total Items: 23
- Compliance: FDA 21 CFR Part 117 Current Good Manufacturing Practice, TTB Federal Basic Permit Requirements, FDA Food Safety Modernization Act (FSMA), ISO 22000:2018 Food Safety Management Systems
Incoming Ingredients Inspection
Quality verification of raw materials before use.
- Brewing/winery water quality tested (pH, hardness, chlorine)?
- Grains / fruit free from mold, pests, and off-odours?
- Hops/additives within use-by date and properly stored?
- Yeast/cultures within viability date and cell count verified?
Equipment Sanitation (CIP/SIP)
Clean-in-Place verification before production.
- CIP cycle completed on all vessels, lines, and fittings?
- Final sanitiser rinse concentration verified?
- All gaskets and seals inspected for wear and replaced if needed?
- ATP swab test results within acceptable limits?
Critical Process Parameters
Monitoring of critical fermentation and processing parameters.
- Mash/crush temperature within target range?
- Boil/pasteurisation temperature and duration met?
- Fermentation temperature within target?
- Original gravity / Brix recorded?
- pH measured and within target range?
Packaging and Labelling
TTB and FDA packaging compliance.
- Dissolved oxygen levels at packaging within limits (<0.1 ppm beer)?
- Fill volume within declared tolerance?
- TTB-approved COLA label applied?
- ABV verified accurate to label claim?
Sensory and Quality Release
Sensory evaluation before product release.
- Product appearance correct (colour, clarity)?
- Aroma true to style with no off-aromas?
- Flavour profile meets specification?
- Carbonation level correct?
- Batch approved for release?
- Production notes and deviations
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Why Use This Brewery and Winery Production Quality Checklist?
This brewery and winery production quality checklist helps food & hospitality teams maintain compliance and operational excellence. Designed for head brewer / winemaker / qa manager professionals, this checklist covers 23 critical inspection points across 5 sections. Recommended frequency: per production batch.
Ensures compliance with FDA 21 CFR Part 117 Current Good Manufacturing Practice, TTB Federal Basic Permit Requirements, FDA Food Safety Modernization Act (FSMA), ISO 22000:2018 Food Safety Management Systems. Regulatory-aligned for audit readiness and inspection documentation.
Frequently Asked Questions
What is a Brewery and Winery Production Quality Checklist?
A Brewery and Winery Production Quality Checklist is a standardized inspection form used by head brewer / winemaker / qa manager to ensure consistent food & hospitality operations. It contains 31 inspection points organized into 5 sections. FREE brewery and winery production quality checklist PDF. FDA TTB compliance, GMP practices, and HACCP principles for craft breweries and wineries. Download FREE template now.
How often should I use this food & hospitality checklist?
This checklist is designed to be completed per production batch. Regular use ensures compliance with FDA 21 CFR Part 117 Current Good Manufacturing Practice and TTB Federal Basic Permit Requirements and helps identify issues before they become problems.
Can I download this Brewery and Winery Production Quality Checklist as a PDF?
Yes, you can download this checklist as a FREE PDF for printing or offline use. The checklist includes 31 fields across 5 sections and typically takes 25-35 minutes to complete.
What compliance standards does this checklist cover?
This checklist helps ensure compliance with FDA 21 CFR Part 117 Current Good Manufacturing Practice, TTB Federal Basic Permit Requirements, FDA Food Safety Modernization Act (FSMA), ISO 22000:2018 Food Safety Management Systems. Following these standards protects your organization and ensures best practices.
How do I complete this food & hospitality inspection checklist?
Begin by completing the header fields for Brewery / Winery Name, Batch / Lot Number, Product Name / Style, Production Date, Responsible Brewer / Winemaker, and Batch Volume (gallons/barrels). Work through each of the 5 sections, marking items Yes or No as applicable. Add notes for any issues found. Finally, complete the footer fields and add your signature. The entire process takes approximately 25 to 35 minutes.
What are the key sections in this food & hospitality checklist?
This food & hospitality checklist is organized into 5 key sections: Incoming Ingredients Inspection, Equipment Sanitation (CIP/SIP), Critical Process Parameters, Packaging and Labelling, Sensory and Quality Release. Each section contains specific inspection points that head brewer / winemaker / qa manager must verify. The structured layout ensures nothing is missed during food & hospitality inspections and makes the process efficient, typically taking 25-35 minutes to complete.
Who should use this Brewery and Winery Production Quality Checklist?
This checklist is primarily designed for head brewer / winemaker / qa manager working in food & hospitality operations. However, it is also valuable for quality assurance teams, safety officers, compliance managers, and supervisors who need to verify that food & hospitality standards are being met. Organizations of all sizes can benefit from using this Brewery and Winery Production Quality Checklist to maintain consistency and accountability.