Institute of Food Science and Technology, Louise Manning

Food and Drink - Good Manufacturing Practice

A Guide to Its Responsible Management (Gmp7)

• Broschiertes Buch

Produktbeschreibung

Food & Drink Good Manufacturing Practice A GUIDE TO ITS RESPONSIBLE MANAGEMENT 7TH EDITION The updated guide to the safe and high-quality manufacturing of foods and drinks Now in its seventh edition, this popular and longstanding handbook continues to keep readers up to date with the food industry's ever-evolving best practices. Manufacturing protocols are designed to ensure that all foods and drinks are consistently produced to high standards of safety and quality. Diligent observation of these guidelines is essential and expected in a world in which manufacturers are subject to increasingly rigorous public and governmental scrutiny. With its clear guidance on the processes and precautions necessary to achieve compliance, IFST's Food & Drink Good Manufacturing Practice is an indispensable resource for those working in the food sector today. This most recent edition has been revised to incorporate and take account of relevant developments in EU and UK legislation. Furthermore, it offers fresh perspectives on a wide range of newly included topics, ranging from worker welfare standards to food crime mitigation measures. The seventh edition provides: * An accessible, quick-reference guide to good practice within the food sector * New content covering a wide range of topics * Updates and revisions that incorporate changes in EU and UK law Food professionals, scientists, and academics alike will find this an insightful and accessible text, the contents of which may have a direct and valuable application in their day-to-day work.

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Produktdetails

• Verlag: Wiley
• 7th edition
• Seitenzahl: 384
• Erscheinungstermin: 22. Oktober 2018
• Englisch
• Abmessung: 241mm x 170mm x 18mm
• Gewicht: 739g
• ISBN-13: 9781119388449
• ISBN-10: 1119388449
• Artikelnr.: 50656587

Autorenporträt

About IFST The Institute of Food Science and Technology is the leading independent qualifying body for food professionals in Europe and the only professional body in the UK concerned with all aspects of food science and technology. IFST members are drawn from all over the world and from all ages and backgrounds, including industry (manufacturing, retailing and food service), universities and schools, government, research and development, quality assurance, and food law enforcement. IFST qualifications are internationally recognized as a sign of proficiency and integrity.

Inhaltsangabe

Preface to the Seventh Edition ix
Acknowledgements xi
Decision Makers' Summary xiii
Part I General Guidance
Chapter 1 Introduction 3
2 Quality Management System 9
3 Hazard Analysis Critical Control Point 17
4 Food Safety Culture 31
5 Food Crime and Food Integrity Management Systems 35
6 Food Crime Risk Assessment 45
7 Security and Countermeasures 53
8 Food Toxins, Allergens and Risk Assessment 63
9 Foreign Body Controls 75
10 Manufacturing Activities 85
11 Management Review, Internal Audit and Verification 95
12 Product and Process Development and Validation 101
13 Documentation 107
14 Product Identification and Traceability 115
15 Provenance and Authenticity 121
16 Electronic Identification and Digital Traceability Techniques 125
17 Personnel, Responsibilities and Training 129
18 Worker Welfare Standards 147
19 Premises and Equipment 151
20 Water Supply 169
21 Cleaning and Sanitation 173
22 Infestation Control 183
23 Purchasing 191
24 Packaging Materials 197
25 Smart Packaging 201
26 Internal Storage 205
27 Crisis Management, Complaints and Product Recall 211
28 Corrective and Preventive Action 217
29 Reworking Product 221
30 Waste Management 225
31 Food Donation Controls and Animal Food Supply 229
32 Warehousing, Transport and Distribution 233
33 Contract Manufacture and Outsourced Processing and Packaging 239
34 Calibration 241
35 Product Control, Testing and Inspection 245
36 Provenance and Integrity Testing 251
37 Labelling 253
38 Good Control Laboratory Practice and Use of Outside Laboratory Services
257
39 Electronic Data Processing and Control Systems 265
40 Sustainability Issues 269
41 Environmental Issues 271
42 Health and Safety Issues 275
Part II Supplementary Guidance on Some Specific Production Categories
Chapter 43 Heat¿Preserved Foods 279
44 Chilled Foods 289
45 Frozen Foods 299
46 Dry Food Products and Materials 307
47 Compositionally Preserved Foods 311
48 Foods Critically Dependent on Specific Ingredients 313
49 Irradiated Foods 315
50 Novel Foods and Processes 321
51 Foods for Catering and Vending Operations 325
52 The Use of Food Additives and Processing Aids 327
53 Responsibilities of Importers 331
54 Export 333
Part III Mechanisms for Review of this Guide
Appendix I Definition of Some Terms Used in this Guide 337
Appendix II Abbreviations Used in this Guide 347
Appendix III Legislation and Guidance 355
Appendix IV Additional References 357
Appendix V Contribution to the Seventh and Previous Editions of the Guide
361