Quality Assurance & Quality Control (QA/QC) Services

BevTrac offers a full range of QA/QC services and solutions which enables our clients to achieve high quality, cost-effective, and safe products: microbial monitoring of product and facility; quality assurance audits of process and facility; quality system program development (cGMP, HACCP); Food Safety Modernization Act (FSMA) support services; QA/QC audits of laboratories; corrective and preventative action plans for quality deviations in winemaking process; TCA/TBA assessment and remediation services; and QA/QC training and education.

Current Good Manufacturing Practices (cGMP) Services

  • cGMP audits of wineries
  • Provide guidelines for cGMP program development
  • Develop winery cGMP program
  • cGMP training and education
  • Develop cGMP corrective and preventative action plans
  • Develop sanitation standard operating procedures
  • Develop master sanitation schedule

 

Hazard Analysis Critical Control Points (HACCP) Services

  • HACCP audits of wineries
  • Provide guidelines for HACCP program development
  • Identify potential chemical, physical, and microbiological hazards in winemaking process
  • Develop complete HACCP program for¬†wineries
  • HACCP training and education
  • Develop corrective action plans for deviation from critical limit

Food Safety Modernization Act (FSMA) Support Services

  • Review FSMA requirements for wineries
  • Conduct a gap assessment of your current facility and programs to identify specific areas of concern or non-compliance
  • Help prepare required documents (i.e. product recall plan, process flow charts, sanitation SOPs) and monitoring forms
    following FDA inspection
  • Provide assistance developing Current Good Manufacturing Practices (cGMP) program

TCA/TBA Assessments and Remediation Solutions

  • Develop sampling plans for possible TCA/TBA taint
  • Facility assessments to identity levels of TCA and TBA taint
  • Development of remediation plan to reduce/eliminate TCA/TBA taint
  • Follow-up sampling plans and assessments to verify reduction of TCA/TBA taint
  • Develop long-term TCA/TBA management programs
  • Haloanisole and Halophenol education and training

 


Assessment of Good Wine Laboratory Practices

  • Laboratory organization and personnel responsibilities
  • Custody of samples
  • Calibration procedures and frequencies
  • Laboratory quality control program
  • Laboratory standard operating procedures
  • Validation and reporting of data
  • Preventative maintenance program for equipment
  • Storage of records and reports
  • Laboratory cGMP and safety programs