Food and Drink - Good Manufacturing Practice: A Guide to Its Responsible Management (Gmp7)

✍ Scribed by Louise Manning

• Publisher: Wiley
• Year: 2018
• Tongue: English
• Leaves: 380
• Edition: 7th
• Category: Library

✦ Synopsis

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 ofFood and Drink - Good Manufacturing Practice: A Guide to its ResponsibleManagementfeatures 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 Editionoffers 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 ResponsibleManagement, 7th Editionis 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 Technologyis 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.

✦ Table of Contents

Content: GENERAL GUIDANCE. INTRODUCTION --
QUALITY MANAGEMENT SYSTEM --
HAZARD ANALYSIS CRITICAL CONTROL POINT --
FOOD SAFETY CULTURE --
FOOD CRIME AND FOOD INTEGRITY MANAGEMENT SYSTEMS --
FOOD CRIME RISK ASSESSMENT --
SECURITY AND COUNTERMEASURES --
FOOD TOXINS, ALLERGENS AND RISK ASSESSMENT --
FOREIGN BODY CONTROLS --
MANUFACTURING ACTIVITIES --
MANAGEMENT REVIEW, INTERNAL AUDIT AND VERIFICATION --
PRODUCT AND PROCESS DEVELOPMENT AND VALIDATION --
DOCUMENTATION --
PRODUCT IDENTIFICATION AND TRACEABILITY --
PROVENANCE AND AUTHENTICITY --
ELECTRONIC IDENTIFICATION AND DIGITAL TRACEABILITY TECHNIQUES --
PERSONNEL, RESPONSIBILITIES AND TRAINING --
WORKER WELFARE STANDARDS --
PREMISES AND EQUIPMENT --
WATER SUPPLY --
CLEANING AND SANITATION --
INFESTATION CONTROL --
PURCHASING --
PACKAGING MATERIALS --
SMART PACKAGING --
INTERNAL STORAGE --
CRISIS MANAGEMENT, COMPLAINTS AND PRODUCT RECALL --
CORRECTIVE AND PREVENTIVE ACTION --
REWORKING PRODUCT --
WASTE MANAGEMENT --
FOOD DONATION CONTROLS AND ANIMAL FOOD SUPPLY --
WAREHOUSING, TRANSPORT AND DISTRIBUTION --
CONTRACT MANUFACTURE AND OUTSOURCED PROCESSING AND PACKAGING --
CALIBRATION --
PRODUCT CONTROL, TESTING AND INSPECTION --
PROVENANCE AND INTEGRITY TESTING --
LABELLING --
GOOD CONTROL LABORATORY PRACTICE AND USE OF OUTSIDE LABORATORY SERVICES --
ELECTRONIC DATA PROCESSING AND CONTROL SYSTEMS --
SUSTAINABILITY ISSUES --
ENVIRONMENTAL ISSUES --
HEALTH AND SAFETY ISSUES --
SUPPLEMENTARY GUIDANCE ON SOME SPECIFIC PRODUCTION CATEGORIES. HEAT-PRESERVED FOODS --
CHILLED FOODS --
FROZEN FOODS --
DRY FOOD PRODUCTS AND MATERIALS --
COMPOSITIONALLY PRESERVED FOODS --
FOODS CRITICALLY DEPENDENT ON SPECIFIC INGREDIENTS --
IRRADIATED FOODS --
NOVEL FOODS AND PROCESSES --
FOODS FOR CATERING AND VENDING OPERATIONS --
THE USE OF FOOD ADDITIVES AND PROCESSING AIDS --
RESPONSIBILITIES OF IMPORTERS --
EXPORT --
MECHANISMS FOR REVIEW OF THIS GUIDE. APPENDIX I: DEFINITION OF SOME TERMS USED IN THIS GUIDE --
APPENDIX II: ABBREVIATIONS USED IN THIS GUIDE --
APPENDIX III: LEGISLATION AND GUIDANCE --
APPENDIX IV: ADDITIONAL REFERENCES --
APPENDIX V: CONTRIBUTION TO THE SEVENTH AND PREVIOUS EDITIONS OF THE GUIDE.

✦ Subjects

Food industry and trade -- Great Britain -- Quality control;TECHNOLOGY & ENGINEERING / Food Science;Food industry and trade -- Quality control;Great Britain