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'''Quality Assurance''' refers to the process if developing standard operating procedures for proactively avoiding quality problems <ref name="Diffen">[https://www.diffen.com/difference/Quality_Assurance_vs_Quality_Control "Quality Assurance vs. Quality Control". Diffen website. Retrieved 03/28/2018.]</ref>. In the brewing industry, this includes avoiding off-flavors from contamination, dissolved oxygen in beer, fermentation and ingredient issues, etc. Although quality assurance in the brewing industry covers a wide range of approaches such as verifying yeast health and pitching rates, recording fermentation data, performance tracking, etc. (see the [[Quality_Assurance#External_Resources|External Resources]] below and [[Laboratory Techniques]]) <ref>Zachary Taggart. "Quality Assurance for Small Breweries: The Key to Growth". CBC 2018.</ref>, this article will focus primarily on avoiding microbial contamination through cleaning and disinfecting, particularly in the area of sharing a space for both pure culture fermentation and [[Mixed Fermentation|mixed fermentation]] beer.