Micro Breweries

Aims and Objectives

1.      Raise awareness of the Food Hygiene in Micro Breweries

2.      Understand the benefits and costs of good and bad food hygiene

3.      Enable staff working in a Micro brewery to work in a hygienic manner to ensure the safety and quality of the product in line with their legal and moral responsibilities


1.      Introduction to Food Hygiene

2.      Micro-organisms and Food Poisoning

3.      Contamination

4.      Pest Control

5.      Personal Hygiene

6.      Cleaning

7.      Food Safety Management (HACCP)