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Acknowledgements=ix
Prefaces=ix
Decision Makers' Summary=xiii
Part I. General Guidance
Chapter 1. Introduction=1
Chapter 2. Quality Management System=7
Chapter 3. Hazard Analysis Critical Control Point(HACCP)=13
Chapter 4. Food Allergens=23
Chapter 5. Foreign Body Controls=31
Chapter 6. Manufacturing Activities=39
Chapter 7. Management Review and Internal Audit=49
Chapter 8. Product and Process Development and Validation=53
Chapter 9. Documentation=57
Chapter 10. Product Identification and Traceability=65
Chapter 11. Personnel and Training=69
Chapter 12. Premises and Equipment=85
Chapter 13. Water Supply=101
Chapter 14. Cleaning and Sanitation=105
Chapter 15. Infestation Control=113
Chapter 16. Purchasing=119
Chapter 17. Packaging Materials=125
Chapter 18. Internal Storage=129
Chapter 19. Crisis Management, Complaints and Product Recall=133
Chapter 20. Corrective Action=139
Chapter 21. Reworking Product=143
Chapter 22. Waste Management=147
Chapter 23. Warehousing, Transport and Distribution=149
Chapter 24. Contract Manufacture=155
Chapter 25. Calibration=157
Chapter 26. Product Control, Testing and Inspection=161
Chapter 27. Labelling=165
Chapter 28. Electronic Data Processing and Control Systems=169
Chapter 29. Good Control Laboratory Practice and Use of Outside Laboratory Services=173
Chapter 30. Environmental Issues=181
Chapter 31. Health and Safety Issues=185
Part II. Supplementary Guidance on Some Specific Production Categories
Chapter 32. Heat-Preserved Foods=189
Chapter 33. Chilled Foods=197
Chapter 34. Frozen Foods=207
Chapter 35. Dry Products and Materials=213
Chapter 36. Compositionally Preserved Foods=217
Chapter 37. Foods Critically Dependent on Specific Ingredients=219
Chapter 38. Irradiated Foods=221
Chapter 39. Novel Foods and Processes=227
Chapter 40. Foods for Catering and Vending Operations=231
Chapter 41. The Use of Food Additives and Processing Aids=233
Chapter 42. Responsibilities of Importers=237
Chapter 43. Export=239
Part III. Mechanisms for Review of This Guide
Appendix I. Definition of Some Terms Used in This Guide=243
Appendix II. Abbreviations Used in the Guide=251
Appendix III. Legislation and Guidance=255
Appendix IV. Additional References=257
Appendix V. List of Organisations and Individuals from Whom Help, Information or Comment Has Been Received=261
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출판사 책소개
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 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.
First 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 6th 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.
The 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.
About IFST
IFST 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.
New feature
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 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.
First 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 6th 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.
The 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.
About IFST
IFST 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.
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