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: Beverage / Craft Alcohol
  • 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 beverage / craft alcohol 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 does the Brewery and Winery Production Quality Checklist cover?

This checklist covers 23 inspection items across 5 sections: Incoming Ingredients Inspection, Equipment Sanitation (CIP/SIP), Critical Process Parameters, Packaging and Labelling, Sensory and Quality Release. It is designed for beverage / craft alcohol operations and compliance.

How often should this checklist be completed?

This checklist should be completed per production batch. Each completion takes approximately 25-35 minutes.

Who should use this Brewery and Winery Production Quality Checklist?

This checklist is designed for Head Brewer / Winemaker / QA Manager professionals in the beverage / craft alcohol industry. It can be used for self-assessments, team audits, and regulatory compliance documentation.

Can I download this checklist as a PDF?

Yes, this checklist is available as a free PDF download. You can also use it digitally in the POPProbe mobile app for real-time data capture, photo documentation, and automatic reporting.

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