American Society of Brewing ChemistsEventsWebinars

​​HACCP and FSMA, The Next Steps​

Broadcast Date: July 24, 2024 | 11:00am - 12:00pm Central​

  Register Now​

Questions? Contact Susan Kohn at ASBC


Webinar Summary​

This session will focus on developing and implementing a HACCP plan for your brewery to keep you in compliance with FDA/TTB regulations. Breweries are required to comply with certain aspects of the Food Safety Modernization Act of 2011, including staff training, compliance with good manufacturing practices (GMPs), compliance with proper management of spent products, and recordkeeping. This webinar is offered in partnership with Master Brewers.​ 

This session complements our March 2024 webinar, "HACCP Fundamentals: What You Need to Know." Members can view the on-demand recording for free, but you do not need to view the March webinar to attend this event.


Learning Objectives:​

Attendees will learn the following:​

  1. What are FSMA and HACCP?
  2. ​What are the detailed steps to developing and implementing my HACCP plan?​




Presenter​

​

Kristopher Kalav
​

Kristopher Kalav began his brewing career at the legacy brewery Jos. Huber Brewing Co. in 1996 as Laboratory Manager, becoming Assistant Brewmaster under Hans Kestler in 1997. Several years later, Hans retired, and after attending the MBAA Brewing and Malting Science and Packaging courses, Kris assumed the position of Director of Brewing Operations. Recipe development and neutral base production were top priorities, as were developing and implementing the cleaning, sanitation, and HACCP programs and updating laboratory methodology to meet better the challenges of testing new product types. Production accelerated in 2006 under new ownership, and new SKU’s were added at a furious pace, eventually increasing production to nearly 500,000 bbls/yr.

Kris joined ATPGroup in 2015 to bring regional brewing knowledge to the ever-increasing​ number of small breweries that were popping up around the country. Teaching new brewers about the complexities of the brewing process that they might not have experienced yet has been rewarding. MBAA membership since 2000 has provided invaluable insight and information that Kris has passed along to the next generation of brewers.

Kris is a graduate of the University of Illinois—Chicago with degrees in Biology and Chemistry.





​​
​