{"product_id":"food-and-drink-good-manufacturing-practice-isbn-9781118318201","title":"Food and Drink - Good Manufacturing Practice","description":"\u003cp\u003eGood 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 manufactured to a quality appropriate to their intended use. Manufacturers have for several years been driving towards such goals as Total Quality Management (TQM), lean manufacturing and sustainability – GMP is bound up with these issues. The ever-increasing interest amongst consumers, retailers and enforcement authorities in the conditions and practices in food manufacture and distribution, increases the need for the food manufacturer to operate within clearly defined policies such as those laid down in GMP. The ability to demonstrate that Good Manufacturing Practice has been fully and effectively implemented could, in the event of a consumer complaint or a legal action, reduce the manufacturer’s liability and protect them from prosecution.\u003c\/p\u003e \u003cp\u003eFirst launched in 1986, IFST’s Good Manufacturing Practice Guide has been widely recognized as an indispensable reference work for food scientists and technologists. It sets out to ensure that food manufacturing processes deliver products that are uniform in quality, free from defects and contamination, and as safe as it is humanly possible to make them. This 6\u003csup\u003eth\u003c\/sup\u003e edition has been completely revised and updated to include all the latest standards and guidance, especially with regard to legislation-driven areas such as HACCP.\u003c\/p\u003e \u003cp\u003eThe Guide is a must have for anyone in a managerial or technical capacity concerned with the manufacture, storage and distribution of food and drink. It is also a valuable reference for food education, training and for those involved in food safety and enforcement. Food scientists in academic and industry environments will value its precision, and policy makers and regulatory organizations will find it an indispensable guide to an important and multifaceted area.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eAbout IFST\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIFST 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 recognised as a sign of proficiency and integrity.\u003c\/p\u003e  Acknowledgements ix  \u003cp\u003ePrefaces ix\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\u003e1 Introduction 1\u003c\/p\u003e \u003cp\u003e2 Quality Management System 7\u003c\/p\u003e \u003cp\u003e3 Hazard Analysis Critical Control Point (HACCP) 13\u003c\/p\u003e \u003cp\u003e4 Food Allergens 23\u003c\/p\u003e \u003cp\u003e5 Foreign Body Controls 31\u003c\/p\u003e \u003cp\u003e6 Manufacturing Activities 39\u003c\/p\u003e \u003cp\u003e7 Management Review and Internal Audit 49\u003c\/p\u003e \u003cp\u003e8 Product and Process Development and Validation 53\u003c\/p\u003e \u003cp\u003e9 Documentation 57\u003c\/p\u003e \u003cp\u003e10 Product Identifi cation and Traceability 65\u003c\/p\u003e \u003cp\u003e11 Personnel and Training 69\u003c\/p\u003e \u003cp\u003e12 Premises and Equipment 85\u003c\/p\u003e \u003cp\u003e13 Water Supply 101\u003c\/p\u003e \u003cp\u003e14 Cleaning and Sanitation 105\u003c\/p\u003e \u003cp\u003e15 Infestation Control 113\u003c\/p\u003e \u003cp\u003e16 Purchasing 119\u003c\/p\u003e \u003cp\u003e17 Packaging Materials 125\u003c\/p\u003e \u003cp\u003e18 Internal Storage 129\u003c\/p\u003e \u003cp\u003e19 Crisis Management, Complaints and Product Recall 133\u003c\/p\u003e \u003cp\u003e20 Corrective Action 139\u003c\/p\u003e \u003cp\u003e21 Reworking Product 143\u003c\/p\u003e \u003cp\u003e22 Waste Management 147\u003c\/p\u003e \u003cp\u003e23 Warehousing, Transport and Distribution 149\u003c\/p\u003e \u003cp\u003e24 Contract Manufacture 155\u003c\/p\u003e \u003cp\u003e25 Calibration 157\u003c\/p\u003e \u003cp\u003e26 Product Control, Testing and Inspection 161\u003c\/p\u003e \u003cp\u003e27 Labelling 165\u003c\/p\u003e \u003cp\u003e28 Electronic Data Processing and Control Systems 169\u003c\/p\u003e \u003cp\u003e29 Good Control Laboratory Practice\u003c\/p\u003e \u003cp\u003eand Use of Outside Laboratory Services 173\u003c\/p\u003e \u003cp\u003e30 Environmental Issues 181\u003c\/p\u003e \u003cp\u003e31 Health and Safety Issues 185\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II Supplementary Guidance on Some Specifi c Production Categories\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e32 Heat-Preserved Foods 189\u003c\/p\u003e \u003cp\u003e33 Chilled Foods 197\u003c\/p\u003e \u003cp\u003e34 Frozen Foods 207\u003c\/p\u003e \u003cp\u003e35 Dry Products and Materials 213\u003c\/p\u003e \u003cp\u003e36 Compositionally Preserved Foods 217\u003c\/p\u003e \u003cp\u003e37 Foods Critically Dependent on Specific Ingredients 219\u003c\/p\u003e \u003cp\u003e38 Irradiated Foods 221\u003c\/p\u003e \u003cp\u003e39 Novel Foods and Processes 227\u003c\/p\u003e \u003cp\u003e40 Foods for Catering and Vending Operations 231\u003c\/p\u003e \u003cp\u003e41 The Use of Food Additives and Processing Aids 233\u003c\/p\u003e \u003cp\u003e42 Responsibilities of Importers 237\u003c\/p\u003e \u003cp\u003e43 Export 239\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart III Mechanisms for Review of This Guide\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eAppendix I Defi nition of Some Terms Used in This Guide 243\u003c\/p\u003e \u003cp\u003eAppendix II Abbreviations Used in the Guide 251\u003c\/p\u003e \u003cp\u003eAppendix III Legislation and Guidance 255\u003c\/p\u003e \u003cp\u003eAppendix IV Additional References 257\u003c\/p\u003e \u003cp\u003eAppendix V List of Organisations and Individuals from Whom Help, Information or Comment Has Been Received 261\u003c\/p\u003e \u003cp\u003e\u003cb\u003eIFST\u003c\/b\u003e 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 recognised as a sign of proficiency and integrity.\u003c\/p\u003e  \u003cp\u003eGood 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 manufactured to a quality appropriate to their intended use. Manufacturers have for several years been driving towards such goals as Total Quality Management (TQM), lean manufacturing and sustainability – GMP is bound up with these issues. The ever-increasing interest amongst consumers, retailers and enforcement authorities in the conditions and practices in food manufacture and distribution, increases the need for the food manufacturer to operate within clearly defined policies such as those laid down in GMP. The ability to demonstrate that Good Manufacturing Practice has been fully and effectively implemented could, in the event of a consumer complaint or a legal action, reduce the manufacturer's liability and protect them from prosecution.\u003c\/p\u003e \u003cp\u003eFirst launched in 1986, \u003ci\u003eIFST's Good Manufacturing Practice Guide\u003c\/i\u003e has been widely recognized as an indispensable reference work for food scientists and technologists. It sets out to ensure that food manufacturing processes deliver products that are uniform in quality, free from defects and contamination, and as safe as it is humanly possible to make them. This 6\u003csup\u003eth\u003c\/sup\u003e edition has been completely revised and updated to include all the latest standards and guidance, especially with regard to legislation-driven areas such as HACCP.\u003c\/p\u003e \u003cp\u003eThe Guide is a must have for anyone in a managerial or technical capacity concerned with the manufacture, storage and distribution of food and drink. It is also a valuable reference for food education, training and for those involved in food safety and enforcement. Food scientists in academic and industry environments will value its precision, and policy makers and regulatory organizations will find it an indispensable guide to an important and multifaceted area.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eAbout IFST\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIFST 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 recognised as a sign of proficiency and integrity.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989225783525,"sku":"NP9781118318201","price":184.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781118318201.jpg?v=1761783280","url":"https:\/\/k12savings.com\/products\/food-and-drink-good-manufacturing-practice-isbn-9781118318201","provider":"K12savings","version":"1.0","type":"link"}