Food & drink good manufacturing practice : a guide to its responsible management /

Food & drink [electronic resource] : good manufacturing practice : a guide to its responsible management / Institute of Food Science & Technology.

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 manu...

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Bibliographic Details
Online Access: Full Text (via Knovel)
Corporate Author: Institute of Food Science and Technology (Great Britain)
Other Authors: Manning, Louise (Editor)
Other title:Food and drink.
GMP.
Format: Electronic eBook
Language:English
Published: Chichester, West Sussex, UK ; Ames, Iowa, USA : Wiley-Blackwell, 2013.
Edition:6th ed.
Subjects:
Food industry and trade > Great Britain > Quality control.
Food industry and trade > Quality control.
Great Britain.
Table of Contents:
  • General Guidance. Introduction
  • Quality Management System
  • Hazard Analysis Critical Control Point (HACCP)
  • Food Allergens
  • Foreign Body Controls
  • Manufacturing Activities
  • Management Review and Internal Audit
  • Product and Process Development and Validation
  • Documentation
  • Product Identification and Traceability
  • Personnel and Training
  • Premises and Equipment
  • Water Supply
  • Cleaning and Sanitation
  • Infestation Control
  • Purchasing
  • Packaging Materials
  • Internal Storage
  • Crisis Management, Complaints and Product Recall
  • Corrective Action
  • Reworking Product
  • Waste Management
  • Warehousing, Transport and Distribution
  • Contract Manufacture
  • Calibration
  • Product Control, Testing and Inspection
  • Labelling
  • Electronic Data Processing and Control Systems
  • Good Control Laboratory Practice and Use of Outside Laboratory Services
  • Environmental Issues
  • Health and Safety Issues
  • Supplementary Guidance on some Specific Production Categories. Supplementary Guidance on some Specific Production Categories
  • Heat-Preserved Foods
  • Chilled Foods
  • Frozen Foods
  • Dry 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. Mechanisms for Review of this Guide
  • Appendix I: Definition of some Terms Used in this Guide
  • Appendix II: Abbreviations Used in the Guide
  • Appendix III: Legislation and Guidance
  • Appendix IV: Additional References
  • Appendix V: List of Organisations and Individuals from whom Help, Information or Comment Has been Received.

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