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

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
Corporate Author Institute of Food Science and Technology (Great Britain)
Other Authors Manning, Louise (Editor)
Format Electronic eBook
LanguageEnglish
Published Chichester, West Sussex, UK ; Ames, Iowa, USA : Wiley-Blackwell, 2013.
Edition6th ed.
Subjects
Food industry and trade > Great Britain > Quality control.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781118318249
1118318242
9781118318225
1118318226
9781118318232
1118318234
9781118318201
111831820X
Physical Description1 online resource

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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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