Description
Safety should be a critical part of the work culture at your brewery, whether you are the owner, the brewer, or a staff member working in the office area. Every person in the operation has a role to play in safety improvement.
This lecture discusses specific precautions and practices to reduce risks inherent to a brewery environment.
Learning Objectives
- Explain the various types of hazards involved in a craft brewery operation
- Explain where these hazards arise. In other words: how and why they originate
- Provide means and ways by which each of these types of hazards can be minimized or managed and ideally, prevented all together
Dr. Hugo Patino
Formerly of Molson Coors, Hugo has held lead technical roles in the areas of Quality Assurance, Research & Development, Technical Services and Brewing Engineering at Molson Coors Brewing Co. (Colorado) and Cervecería Cuauhtémoc (Mexico). He also was a faculty member at the University of California-Davis, and the Monterrey Institute of Technology (Mexico). Hugo has a Ph.D. in Chemical Engineering from the University of Waterloo (Canada) and a B. Eng. from the Monterrey Tech (Mexico).
Enroll options
Better experience on tablet or higher screen size.
Need guidance? Leave a message and we'll get back to you.
Other Lectures
This lecture primarily focus on the process related materials such as types and associated properties of stainless steel...
This is a four-part lecture discussing various processing aids and cellar additions. Those terms need to be clearly unde...
Following green beer production, the brewer has many options available regarding further processing, packaging type and...