Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management (GMP7), 7th Edition

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.  INDICE: Foreword vii .Preface to the Seventh Edition ix .Acknowledgements xi .Decision Makers Summary xiii .Part I General Guidance .Chapter 1 Introduction 3 .2 Quality Management System 9 .3 Hazard Analysis Critical Control Point 17 .4 Food Safety Culture 31 .5 Food Crime and Food Integrity Management Systems 35 .6 Food Crime Risk Assessment 45 .7 Security and Countermeasures 53 .8 Food Toxins, Allergens and Risk Assessment 63 .9 Foreign Body Controls 75 .10 Manufacturing Activities 85 .11 Management Review, Internal Audit and Verification 95 .12 Product and Process Development and Validation 101 .13 Documentation 107 .14 Product Identification and Traceability 115 .15 Provenance and Authenticity 121 .16 Electronic Identification and Digital Traceability Techniques 125 .17 Personnel, Responsibilities and Training 129 .18 Worker Welfare Standards 147 .19 Premises and Equipment 151 .20 Water Supply 169 .21 Cleaning and Sanitation 173 .22 Infestation Control 183 .23 Purchasing 191 .24 Packaging Materials 197 .25 Smart Packaging 201 .26 Internal Storage 205 .27 Crisis Management, Complaints and Product Recall 211 .28 Corrective and Preventive Action 217 .29 Reworking Product 221 .30 Waste Management 225 .31 Food Donation Controls and Animal Food Supply 229 .32 Warehousing, Transport and Distribution 233 .33 Contract Manufacture and Outsourced Processing and Packaging 239 .34 Calibration 241 .35 Product Control, Testing and Inspection 245 .36 Provenance and Integrity Testing 251 .37 Labelling 253 .38 Good Control Laboratory Practice and Use of Outside Laboratory Services 257 .39 Electronic Data Processing and Control Systems 265 .40 Sustainability Issues 269 .41 Environmental Issues 271 .42 Health and Safety Issues 275 .Part II Supplementary Guidance on Some Specific Production Categories .Chapter 43 Heat –Preserved Foods 279 .44 Chilled Foods 289 .45 Frozen Foods 299 .46 Dry Food Products and Materials 307 .47 Compositionally Preserved Foods 311 .48 Foods Critically Dependent on Specific Ingredients 313 .49 Irradiated Foods 315 .50 Novel Foods and Processes 321 .51 Foods for Catering and Vending Operations 325 .52 The Use of Food Additives and Processing Aids 327 .53 Responsibilities of Importers 331 .54 Export 333 .Part III Mechanisms for Review of this Guide .Appendix I Definition of Some Terms Used in this Guide 337 .Appendix II Abbreviations Used in this Guide 347 .Appendix III Legislation and Guidance 355 .Appendix IV Additional References 357 .Appendix V List of Organisations and Individuals from whom Help, Information or Comment Has Been Received 361

• ISBN: 978-1-119-38844-9
• Editorial: Wiley–Blackwell
• Encuadernacion: Rústica
• Páginas: 384
• Fecha Publicación: 10/08/2018
• Nº Volúmenes: 1
• Idioma: Inglés