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Food and Drink - Good Manufacturing Practice. A Guide to its Responsible Management. Edition No. 6

  • ID: 2330825
  • Book
  • January 2013
  • 278 Pages
  • John Wiley and Sons Ltd

Good Manufacturing Practice (GMP) refers to advice and guidance put in place to outline the aspects of production and testing that can impact the quality and safety of a product. In the case of food and drink, GMP is aimed at ensuring that products are safe for the consumer and are consistently manufactured to a quality appropriate to their intended use. Manufacturers have for several years been driving towards such goals as Total Quality Management (TQM), lean manufacturing and sustainability – GMP is bound up with these issues. The ever-increasing interest amongst consumers, retailers and enforcement authorities in the conditions and practices in food manufacture and distribution, increases the need for the food manufacturer to operate within clearly defined policies such as those laid down in GMP. The ability to demonstrate that Good Manufacturing Practice has been fully and effectively implemented could, in the event of a consumer complaint or a legal action, reduce the manufacturer’s liability and protect them from prosecution.

First launched in 1986, IFST’s Good Manufacturing Practice Guide has been widely recognized as an indispensable reference work for food scientists and technologists. It sets out to ensure that food manufacturing processes deliver products that are uniform in quality, free from defects and contamination, and as safe as it is humanly possible to make them. This 6th edition has been completely revised and updated to include all the latest standards and guidance, especially with regard to legislation-driven areas such as HACCP.

The Guide is a must have for anyone in a managerial or technical capacity concerned with the manufacture, storage and distribution of food and drink. It is also a valuable reference for food education, training and for those involved in food safety and enforcement. Food scientists in academic and industry environments will value its precision, and policy makers and regulatory organizations will find it an indispensable guide to an important and multifaceted area.

About IFST

IFST 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 recognised as a sign of proficiency and integrity.

Note: Product cover images may vary from those shown
Acknowledgements ix

Prefaces ix

Decision Makers’ Summary xiii

Part I General Guidance

1 Introduction 1

2 Quality Management System 7

3 Hazard Analysis Critical Control Point (HACCP) 13

4 Food Allergens 23

5 Foreign Body Controls 31

6 Manufacturing Activities 39

7 Management Review and Internal Audit 49

8 Product and Process Development and Validation 53

9 Documentation 57

10 Product Identifi cation and Traceability 65

11 Personnel and Training 69

12 Premises and Equipment 85

13 Water Supply 101

14 Cleaning and Sanitation 105

15 Infestation Control 113

16 Purchasing 119

17 Packaging Materials 125

18 Internal Storage 129

19 Crisis Management, Complaints and Product Recall 133

20 Corrective Action 139

21 Reworking Product 143

22 Waste Management 147

23 Warehousing, Transport and Distribution 149

24 Contract Manufacture 155

25 Calibration 157

26 Product Control, Testing and Inspection 161

27 Labelling 165

28 Electronic Data Processing and Control Systems 169

29 Good Control Laboratory Practice

and Use of Outside Laboratory Services 173

30 Environmental Issues 181

31 Health and Safety Issues 185

Part II Supplementary Guidance on Some Specifi c Production Categories

32 Heat-Preserved Foods 189

33 Chilled Foods 197

34 Frozen Foods 207

35 Dry Products and Materials 213

36 Compositionally Preserved Foods 217

37 Foods Critically Dependent on Specific Ingredients 219

38 Irradiated Foods 221

39 Novel Foods and Processes 227

40 Foods for Catering and Vending Operations 231

41 The Use of Food Additives and Processing Aids 233

42 Responsibilities of Importers 237

43 Export 239

Part III Mechanisms for Review of This Guide

Appendix I Defi nition of Some Terms Used in This Guide 243

Appendix II Abbreviations Used in the Guide 251

Appendix III Legislation and Guidance 255

Appendix IV Additional References 257

Appendix V List of Organisations and Individuals from Whom Help, Information or Comment Has Been Received 261

Note: Product cover images may vary from those shown
Louise Manning
Note: Product cover images may vary from those shown