CBI002 Booze Clues, Scotch Jacuzzis & the Food Safety Modernization Act with Chris Reedy of NC BioNetwork

 

Chris Reedy is the Director of Food, Beverage, and Natural Products at NC BioNetwork. NC BioNetwork offers educational and lab resources, courses, and training programs that impact the economic and workforce development within the biotechnology, biomanufacturing, and life sciences industries across North Carolina. Chris is responsible for providing leadership and administrative oversight for statewide programs and resources.

 

Chris joins me today to discuss the Food Safety Modernization Act and what brewers and alcohol producers need to know to comply with the new FDA policies. He explains the difference between good brewing practices and good manufacturing practices, what producers should consider when storing and reusing spent grain, and how producers can determine when it’s time to conduct a hazard analysis to comply with FDA standards. We also discuss the difference between micro-toxins and aflatoxins and the long-term health effects of excessive aflatoxin consumption.

 

 

 

This week on Consuming the Craft:

 

• What brewers and producers need to know about the Food Safety Modernization Act
• The difference between good brewing practices and good, current manufacturing practices.
• What breweries and producers can do with spent grain while being compliant with the new FDA standards.
• Proper storage of spent grain under the new policy.
• Chemical and physical contaminants to consider when storing or reusing spent grain.
• When producers need to conduct a hazard analysis, according to the new FDA standards.
• What aflatoxins are, how they lead to bottle gushing and the long-term health effects of human consumption.

 

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