{"product_id":"food-and-drink-good-manufacturing-practice-isbn-9781119388449","title":"Food and Drink - Good Manufacturing Practice","description":"\u003cp\u003e\u003cb\u003eThe latest updated edition of the market-leading guide to Good Manufacturing Practice (GMP) in the food and drink industry\u003c\/b\u003e \u003c\/p\u003e \u003cp\u003eThis all-new, 7th edition of \u003ci\u003eFood and Drink - Good Manufacturing Practice: A Guide to its Responsible\u003c\/i\u003e \u003ci\u003eManagement \u003c\/i\u003efeatures 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.\u003c\/p\u003e \u003cp\u003eIn addition to the new topics mentioned above, \u003ci\u003eFood and Drink - Good Manufacturing Practice, 7th Edition\u003c\/i\u003e 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. \u003c\/p\u003e \u003cul\u003e \u003cli\u003eComprises both general guidance and food sector-specific requirements for good manufacturing practice\u003c\/li\u003e \u003cli\u003eIncorporates all the most recent developments and changes in UK and EU law\u003c\/li\u003e \u003cli\u003eProvides a readable and accessible reference for busy managers in the food industry\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003ci\u003eFood and Drink - Good Manufacturing Practice: A Guide to its Responsible\u003c\/i\u003e \u003ci\u003eManagement, 7th Edition\u003c\/i\u003e 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.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eIFST - the Institute of Food Science and Technology \u003c\/b\u003eis 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. \u003c\/p\u003e \u003cp\u003ePreface to the Seventh Edition ix\u003c\/p\u003e \u003cp\u003eAcknowledgements xi\u003c\/p\u003e \u003cp\u003eDecision Makers’ Summary xiii\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I General Guidance\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 1 Introduction 3\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2 Quality Management System 9\u003c\/p\u003e \u003cp\u003e3 Hazard Analysis Critical Control Point 17\u003c\/p\u003e \u003cp\u003e4 Food Safety Culture 31\u003c\/p\u003e \u003cp\u003e5 Food Crime and Food Integrity Management Systems 35\u003c\/p\u003e \u003cp\u003e6 Food Crime Risk Assessment 45\u003c\/p\u003e \u003cp\u003e7 Security and Countermeasures 53\u003c\/p\u003e \u003cp\u003e8 Food Toxins, Allergens and Risk Assessment 63\u003c\/p\u003e \u003cp\u003e9 Foreign Body Controls 75\u003c\/p\u003e \u003cp\u003e10 Manufacturing Activities 85\u003c\/p\u003e \u003cp\u003e11 Management Review, Internal Audit and Verification 95\u003c\/p\u003e \u003cp\u003e12 Product and Process Development and Validation 101\u003c\/p\u003e \u003cp\u003e13 Documentation 107\u003c\/p\u003e \u003cp\u003e14 Product Identification and Traceability 115\u003c\/p\u003e \u003cp\u003e15 Provenance and Authenticity 121\u003c\/p\u003e \u003cp\u003e16 Electronic Identification and Digital Traceability Techniques 125\u003c\/p\u003e \u003cp\u003e17 Personnel, Responsibilities and Training 129\u003c\/p\u003e \u003cp\u003e18 Worker Welfare Standards 147\u003c\/p\u003e \u003cp\u003e19 Premises and Equipment 151\u003c\/p\u003e \u003cp\u003e20 Water Supply 169\u003c\/p\u003e \u003cp\u003e21 Cleaning and Sanitation 173\u003c\/p\u003e \u003cp\u003e22 Infestation Control 183\u003c\/p\u003e \u003cp\u003e23 Purchasing 191\u003c\/p\u003e \u003cp\u003e24 Packaging Materials 197\u003c\/p\u003e \u003cp\u003e25 Smart Packaging 201\u003c\/p\u003e \u003cp\u003e26 Internal Storage 205\u003c\/p\u003e \u003cp\u003e27 Crisis Management, Complaints and Product Recall 211\u003c\/p\u003e \u003cp\u003e28 Corrective and Preventive Action 217\u003c\/p\u003e \u003cp\u003e29 Reworking Product 221\u003c\/p\u003e \u003cp\u003e30 Waste Management 225\u003c\/p\u003e \u003cp\u003e31 Food Donation Controls and Animal Food Supply 229\u003c\/p\u003e \u003cp\u003e32 Warehousing, Transport and Distribution 233\u003c\/p\u003e \u003cp\u003e33 Contract Manufacture and Outsourced Processing and Packaging 239\u003c\/p\u003e \u003cp\u003e34 Calibration 241\u003c\/p\u003e \u003cp\u003e35 Product Control, Testing and Inspection 245\u003c\/p\u003e \u003cp\u003e36 Provenance and Integrity Testing 251\u003c\/p\u003e \u003cp\u003e37 Labelling 253\u003c\/p\u003e \u003cp\u003e38 Good Control Laboratory Practice and Use of Outside Laboratory Services 257\u003c\/p\u003e \u003cp\u003e39 Electronic Data Processing and Control Systems 265\u003c\/p\u003e \u003cp\u003e40 Sustainability Issues 269\u003c\/p\u003e \u003cp\u003e41 Environmental Issues 271\u003c\/p\u003e \u003cp\u003e42 Health and Safety Issues 275\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II Supplementary Guidance on Some Specific Production Categories\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 43 Heat‐Preserved Foods 279\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e44 Chilled Foods 289\u003c\/p\u003e \u003cp\u003e45 Frozen Foods 299\u003c\/p\u003e \u003cp\u003e46 Dry Food Products and Materials 307\u003c\/p\u003e \u003cp\u003e47 Compositionally Preserved Foods 311\u003c\/p\u003e \u003cp\u003e48 Foods Critically Dependent on Specific Ingredients 313\u003c\/p\u003e \u003cp\u003e49 Irradiated Foods 315\u003c\/p\u003e \u003cp\u003e50 Novel Foods and Processes 321\u003c\/p\u003e \u003cp\u003e51 Foods for Catering and Vending Operations 325\u003c\/p\u003e \u003cp\u003e52 The Use of Food Additives and Processing Aids 327\u003c\/p\u003e \u003cp\u003e53 Responsibilities of Importers 331\u003c\/p\u003e \u003cp\u003e54 Export 333\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart III Mechanisms for Review of this Guide\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eAppendix I Definition of Some Terms Used in this Guide 337\u003c\/p\u003e \u003cp\u003eAppendix II Abbreviations Used in this Guide 347\u003c\/p\u003e \u003cp\u003eAppendix III Legislation and Guidance 355\u003c\/p\u003e \u003cp\u003eAppendix IV Additional References 357\u003c\/p\u003e \u003cp\u003eAppendix V Contribution to the Seventh and Previous Editions of the Guide 361\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eAbout IFST\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eThe 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.   \u003c\/p\u003e\u003cp\u003e\u003cb\u003eFood \u0026amp; Drink Good Manufacturing Practice\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eA GUIDE TO ITS RESPONSIBLE MANAGEMENT \u003c\/p\u003e\u003cp\u003e7TH EDITION \u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe updated guide to the safe and high-quality manufacturing of foods and drinks\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eNow 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 \u003ci\u003eFood \u0026amp; Drink Good Manufacturing Practice\u003c\/i\u003e is an indispensable resource for those working in the food sector today. \u003c\/p\u003e\u003cp\u003eThis 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: \u003c\/p\u003e\u003cul\u003e \u003cli\u003eAn accessible, quick-reference guide to good practice within the food sector\u003c\/li\u003e \u003cli\u003eNew content covering a wide range of topics\u003c\/li\u003e \u003cli\u003eUpdates and revisions that incorporate changes in EU and UK law\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eFood 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.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989225980133,"sku":"NP9781119388449","price":152.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781119388449.jpg?v=1761783281","url":"https:\/\/k12savings.com\/es\/products\/food-and-drink-good-manufacturing-practice-isbn-9781119388449","provider":"K12savings","version":"1.0","type":"link"}