The latest updated edition of the market-leading guide to Good Manufacturing Practice (GMP) in the food and drink industry
This all-new, 7th edition of Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management features a wealth of new information reflecting changes in the industry and advances in science that have occurred since the publication of the last edition back in 2013. They include topics such as: Food Safety Culture, Food Crime and Food Integrity Management Systems, Food Crime Risk Assessment including vulnerability risk assessment and Threat Analysis Critical Control Point (TACCP), Security and Countermeasures, Food Toxins, Allergens and Risk Assessment, Provenance and authenticity, Electronic and digital traceability technologies, Worker Welfare Standards; Smart Packaging, Food Donation Controls and Animal Food Supply, Safety Culture; Provenance and integrity testing and Sustainability Issues.
In addition to the new topics mentioned above, Food and Drink - Good Manufacturing Practice, 7th Edition offers comprehensive coverage of information in chapters on Quality Management System; Hazard Analysis Critical Control Point (HACCP); Premises and Equipment; Cleaning and Sanitation; Product Control, Testing and Inspection; Heat Preserved Foods; Frozen Foods; Foods for Catering and Vending Operations; and much more.
Comprises both general guidance and food sector-specific requirements for good manufacturing practice Incorporates all the most recent developments and changes in UK and EU law Provides a readable and accessible reference for busy managers in the food industry
Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management, 7th Edition is a valuable reference for anyone in a managerial or technical capacity concerned with the manufacture, storage, and distribution of food and drink. The book is also a “must –read” for the recommended reading lists for food science, food technology and food policy undergraduate and postgraduate studies.
IFST - the Institute of Food Science and Technology is the leading qualifying body for food professionals in Europe and the only professional qualifying body in the UK concerned with all aspects of food science and technology.
By:
Institute of Food Science and Technology,
Louise Manning
Imprint: John Wiley & Sons Inc
Country of Publication: United States
Edition: 7th edition
Dimensions:
Height: 240mm,
Width: 168mm,
Spine: 18mm
Weight: 771g
ISBN: 9781119388449
ISBN 10: 1119388449
Pages: 384
Publication Date: 05 October 2018
Audience:
Professional and scholarly
,
Undergraduate
Format: Paperback
Publisher's Status: Active
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
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.
