We’ve another excellent consultant to introduce to you; Graeme Hall B.Sc., Dip. Brew., D.M.S. of GRH Consultancy, who has taken the time to discuss his extensive experience in the industry for us below.
I have been in the Brewing Industry for over 30 years, and have worked for 4 different breweries and have spent the last 20 years at Frederic Robinsons as Operations and Packaging Manager. So, I have vast knowledge of the requirements to run a Quality Brewing or Packaging operation.
In early 2016 I decided to set up my own Consultancy to help other operations improve their businesses through Continuous Improvement. Something to which I bring the experience of successfully having been through and passed numerous BRC, SALSA, Tesco and M&S audits with my time at Robinsons.
At Robinsons I was responsible for the processing (cold conditioning, stabilising and filtration) and either Bottling, Cask Racking or Kegging (including Petainers) of over 400 products from approximately 60 breweries. In my time there, I was involved in, and latterly lead, the project teams that replaced every piece on bottling equipment in the Bottling Hall, installed and commissioned 19 tanks with SCADA control, installed an in line Cask Washer and 5 head Racker. I purchased a Keg Washer, labeller and keg seal applicators as well as the Petainer filler. This has provided me with invaluable experience I now apply to my consultancy work.
I received a Distinction in my HACCP Level 3 assessment in 2016 and I Passed the IOSH Managing Safety course in 2015. In 2013 I was fortunate enough to become Chairman of the Institute of Brewing and Distilling (IBD) – Great Northern Section. I am a Judge on the SIBA Beer Ex Finals Panel. In 2017 I became a lecturer at Brew School in Bakewell and was invited onto the IBD Board of Examiners for the Packaging Diploma. I also became an auditor for SIBA for the FSQ audit. My experience is considerable and my commitment to the industry total.
The services I offer include preparing a bespoke HACCP plan for your brewery or packaging operation that if continued correctly will be acceptable not only as a legal requirement to produce safe beer or cider but also to go some way to be accredited to SIBA FSQ, SALSA and BRC.
The HACCP plan will include bespoke Flow Diagram, Hazard Analysis, Risk Assessment, Standard Operating Procedures for CCPs, Training matrix and CCP control documentation.
A basic training of HACCP for your bespoke operation will then be given to the team members.