Institute of Food Science andTechnology, Louise Manning

Food and Drink - Good Manufacturing Practice (eBook, PDF)

A Guide to its Responsible Management (GMP7)

• Format: PDF

Produktbeschreibung

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.

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Produktdetails

• Verlag: John Wiley & Sons
• Seitenzahl: 384
• Erscheinungstermin: 20. Juli 2018
• Englisch
• ISBN-13: 9781119388531
• Artikelnr.: 53448037

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