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πŸ“™ Food & Drink - Good Manufacturing Practice: A Guide to its Responsible Management by Manning(auth.) β€” download pdf


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.

Content:
Chapter 1 Introduction (pages 1–5):
Chapter 2 Quality Management System (pages 7–11):
Chapter 3 Hazard Analysis Critical Control Point (HACCP) (pages 13–21):
Chapter 4 Food Allergens (pages 23–29):
Chapter 5 Foreign Body Controls (pages 31–38):
Chapter 6 Manufacturing Activities (pages 39–47):
Chapter 7 Management Review and Internal Audit (pages 49–52):
Chapter 8 Product and Process Development and Validation (pages 53–56):
Chapter 9 Documentation (pages 57–64):
Chapter 10 Product Identification and Traceability (pages 65–67):
Chapter 11 Personnel and Training (pages 69–83):
Chapter 12 Premises and Equipment (pages 85–99):
Chapter 13 Water Supply (pages 101–104):
Chapter 14 Cleaning and Sanitation (pages 105–112):
Chapter 15 Infestation Control (pages 113–118):
Chapter 16 Purchasing (pages 119–123):
Chapter 17 Packaging Materials (pages 125–127):
Chapter 18 Internal Storage (pages 129–132):
Chapter 19 Crisis Management, Complaints and Product Recall (pages 133–138):
Chapter 20 Corrective Action (pages 139–141):
Chapter 21 Reworking Product (pages 143–145):
Chapter 22 Waste Management (pages 147–148):
Chapter 23 Warehousing, Transport and Distribution (pages 149–153):
Chapter 24 Contract Manufacture (pages 155–156):
Chapter 25 Calibration (pages 157–160):
Chapter 26 Product Control, Testing and Inspection (pages 161–164):
Chapter 27 Labelling (pages 165–167):
Chapter 28 Electronic Data Processing and Control Systems (pages 169–171):
Chapter 29 Good Control Laboratory Practice and Use of Outside Laboratory Services (pages 173–179):
Chapter 30 Environmental Issues (pages 181–183):
Chapter 31 Health and Safety Issues (page 185):
Chapter 32 Heat?Preserved Foods (pages 189–196):
Chapter 33 Chilled Foods (pages 197–206):
Chapter 34 Frozen Foods (pages 207–212):
Chapter 35 Dry Products and Materials (pages 213–215):
Chapter 36 Compositionally Preserved Foods (page 217):
Chapter 37 Foods Critically Dependent on Specific Ingredients (pages 219–220):
Chapter 38 Irradiated Foods (pages 221–226):
Chapter 39 Novel Foods and Processes (pages 227–230):
Chapter 40 Foods for Catering and Vending Operations (pages 231–232):
Chapter 41 The Use of Food Additives and Processing Aids (pages 233–235):
Chapter 42 Responsibilities of Importers (pages 237–238):
Chapter 43 Export (page 239):

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