BREW 222 - Safety and Sustainability in Brewing

Credit(s): 1

Prerequisite(s): a grade of “C” or better in BREW 101, admission to the Brewing Science and Brewery Operations program, and instructor’s consent.
This course deals with aspects of safety and environmental sustainability in brewery design and operation. Topics include OSHA regulations, HACCP programs, wastewater consumption and disposal, waste reduction, utility usage, and brewery design considerations for sustainable development. (Spring Semester)

Course Learning Outcomes: Upon completion of the course, students will be able to

Define environmental sustainability and discuss its importance in brewing.
Demonstrate knowledge of sustainable practices for raw materials, water, energy, processing and brewery waste.
Analyze feasible options for improving environmental sustainability in the local brewing industry.
Identify safety hazards in a typical brewery setting, and implement control points for addressing safety concerns.