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.

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

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