Crafting with Care: Addressing Allergens in the Brewing Industry with Jeff Rickert

Today, on Consuming the Craft, I had the pleasure of reconnecting with Jeffrey Rickert, a graduate of our program who has shifted his focus from brewing to food safety education. Jeffrey is now actively working to ensure the safety of food and beverages across North Carolina through the NC BioNetwork. Our conversation covered everything from his journey post-graduation to his current role in training businesses on allergen safety and food handling practices.

 

Jeffrey shared how his passion for training others in the brewing industry perfectly fit his new career path. Through NC BioNetwork, he helps a wide range of businesses, including breweries, beverage producers, and even cosmetics manufacturers, navigate the complexities of food safety. His expertise has become invaluable, especially in understanding and mitigating allergen risks within the industry.

 

 

"If it comes in contact with our skin or we eat it, you guys help the folks figure out what's wrong." ~Jeffrey Rickert

 

Today on Consuming the Craft:

 

·     Jeffrey Rickert graduated in 2016 and initially worked in a yeast production facility, ultimately becoming a head brewer at a local craft brewery.

·     He now works with NC BioNetwork, providing food safety education to various industries across North Carolina, including breweries and cosmetics manufacturers.

·     The U.S. recognizes nine major allergens, while the UK recognizes fourteen, and Japan has about twenty.

·     Proper cleaning and testing for allergens in brewing equipment are crucial to prevent severe allergic reactions.

·     The NC BioNetwork offers training on food safety systems like HACCP and preventative controls for human food.

·     There's funding available in North Carolina for companies interested in food safety training through local community colleges.

·     New and emerging beverages may have different properties that present unique safety challenges, such as lower alcohol content and higher residual sweetness.

·     Proper documentation and TTB approval are necessary for using non-standard ingredients in brewing.

 

Resources Mentioned:

 

NC BioNetwork

FDA's draft guidance on food safety

TTB and generally recognized as safe (GRAS) lists

 

Contact Jeffrey:

 

NC BioNetwork

 

This episode is brought to you by…

 

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

 

Consuming the Craft

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