1. Quality Systems Burton Brewery

2. Our QEH&S policy  Q, EH&S Policy is signed by the Head of Technical Compliance for MolsonCoors (Greg Wade) and Leo Kiely – the Chief Executive Officer  It is a statement of the company’s commitment to Q, EH&S

3. Molson Coors Q EH&S policy We will: Molson Coors Quality, Environmental, Health and Safety Policy Our business is the manufacture, wholesaling and international distribution of branded alcoholic beverages We will: Assure the quality and safety of all brands manufactured by Molson Coors Reduce environmental impact and prevent pollution Prevent employee injury and illness Comply with all applicable legislation and other requirements to which we subscribe to satisfy our customers, consumers and stakeholders and enable the company to “win in the beer business”. We will achieve this by implementing an enterprise wide Q E H&S management system that Sets standards for Q, E H & S Sets, gives visibility to and reviews the company’s Q, E H&S objectives, targets and results Identifies accountabilities and responsibilities for Q, E H & S Continually trains and develops our employees in order to instil ownership of Q E H & S at all levels of the organisation Drives continual improvement Is based on internationally recognised standards for Q E H & S management Is regularly reviewed for its effectiveness Ensures that this policy is communicated and understood within the organisation

4. Quality Objectives These are our quality objectives that have been set by the MolsonCoors Leadership  Deliver process and product consistency  Assure package appearance and integrity  Ensure product safety  Follow Good Manufacturing Practice (hygiene)

5. Global Technical Compliance Manufacturing Excellence Awards Will measure achievement of the Q, EH&S and business objectives 1.Best Quality Performance 2.Best EH&S Performance 3.Best Productivity Improvement 4.Best Overall Brewery Performance

6. How quality performance will be measured  We need some common standards: –Global metrics –CBL metrics

7. Why do we need a Quality Management System ?  We need an effective quality management system to: –achieve the quality objectives –drive continual quality improvement –do things right first time –reduce loss and waste

8. Quality Management System – so what is it?  Quality Management System (QMS):  The set of procedures for determining and implementing the intentions of an organisation as regards quality.

9. ISO9001:2000  Is a “best practice” model for a Quality Management System  Its is not a list of rules that say how we have to work.  The Coors Brewers QMS is modelled on ISO9001:2000 An effective QMS is a pre-requisite for BRC and FEMAS certification

10. What does having a Quality Management System require us to do?  Determine the needs and expectations of customers and other interested parties  Establish a Quality Policy and Quality Objectives based on our customer’s requirements and business needs  Determine the processes and responsibilities (procedures) necessary to achieve the quality objectives  Establish methods to measure how well we are achieving the quality policy and objectives  Provide resources  Establish and apply a process for continual improvement

11. Coors Brewers QMS  Established for > 20 years  In all 3 breweries, maltings and HQ (Strategic sourcing, Logistics, Technical (NPD, Pack Dev, graphics, Tech Gov)).  Certified to ISO9001:2000 by LRQA  Includes HACCP, BRC and FEMAS requirements and controls  Uses the MolsonCoors QEH&S policy and objectives  Comprises CBL corporate documents and brewery local documents

12. Structure of the Coors Brewers Q,EH&S system MolsonCoors Q,EH&S Manual QEH&S Policy and objectives Coors Brewers Q EH&S Manual Coors Brewers corporate documents Product recipes and specifications, corporate procedures, Minimum Sampling plan, brewing best practice, hygiene policy etc Burton brewery documents Burton brewery dSOPs, specifications, forms etc

13. Burton brewery QMS documentation  Local Quality Manual –Describes scope and site responsibilities for quality  dSOPs –Describe the best way to operate the process  Local specs –For product in process to meet group final package specs  Local sampling and test plans –Must meet the minimum corporate requirements  Forms –When filled in become Quality records  HACCP plans –Identify the CCPs for food safety All documents are in the Document store in the “Burton brewery” database

14. What does having a Quality Management System require us to do?  Determine the needs and expectations of customers and other interested parties  Establish a Quality Policy and Quality Objectives based on our customer’s requirements and business needs –MolsonCoors Quality Policy –MolsonCoors Quality Objectives Deliver process and product consistency Assure package appearance and integrity Ensure product safety Follow Good Manufacturing Practice (hygiene)

15. What does having a Quality Management System require us to do?  Determine the needs and expectations of customers and other interested parties  Establish a Quality Policy and Quality Objectives based on our customer’s requirements and business needs  Determine the processes and responsibilities (procedures) necessary to achieve the quality objectives –Quality system proceduresQuality system procedures –dSOPs

16. What does having a Quality Management System require us to do?  Determine the needs and expectations of customers and other interested parties  Establish a Quality Policy and Quality Objectives based on our customer’s requirements and business needs  Determine the processes and responsibilities (procedures) necessary to achieve the quality objectives  Establish methods to measure how well we are achieving the quality policy and objectives –Sampling and test plans –Test methods –Audits –Management review –Customer/consumer complaints

17. Measuring quality performance  Measurement, analysis and improvement is a key requirement of a QMS  Quality Award is our measure of quality –Set of metrics that measure (ultimately) consumer satisfaction –Driver for continual quality improvement  Do your team know how their quality performance is being measured?  Do you review quality performance with your team?  Do they know how to improve results in their area?

18. What does having a Quality Management System require us to do?  Determine the needs and expectations of customers and other interested parties  Establish a Quality Policy and Quality Objectives based on our customer’s requirements and business needs  Determine the processes and responsibilities (procedures) necessary to achieve the quality objectives  Establish methods to measure how well we are achieving the quality policy and objectives  Provide resources –People (training and records) –Equipment –IS systems –Working environment –Information

19. Training  We must –Identify the competencies required for the job –Identify training needs against these competencies –Deliver training –Keep records Records provide the evidence of competency Do you have comprehensive training records for your team to demonstrate their competency in carrying out their duties?

20. dSOPs  Dynamic Standard Operating Procedures –Describe the optimal way to carry out a critical process/task –Enough information for an untrained person to carry out one cycle of the task with all the correct parts –Operators must be trained and assessed against them –dSOPs must be continually reviewed and updated to capture learnings and improvements –WCM – one point lesson

21. What does having a Quality Management System require us to do?  Determine the needs and expectations of customers and other interested parties  Establish a Quality Policy and Quality Objectives based on our customer’s requirements and business needs  Determine the processes and responsibilities (procedures) necessary to achieve the quality objectives  Establish methods to measure how well we are achieving the quality policy and objectives  Provide resources  Establish and apply a process for continual improvement –Incident reporting –Corrective and preventive action –Quality review and action planning

22. Incident reporting  When we have failures in the system we must implement corrective action to : –Deal with non-conforming product –Put the process back in control –Stop it happening again –Records of these actions must be kept to demonstrate due diligence and continual improvement  When to report and incident 1.HACCP CCP exceeded limits 2.Occurrance that results in product being written off 3.Hold order for quality reasons

23. Thank you for your attention - hopefully!!