Cover image for Food and Drink - Good Manufacturing Practice, 7th Edition

Food and Drink - Good Manufacturing Practice, 7th Edition

Author Institute of Food Science and Technology , Louise Manning
Release Date: 2018/10/01
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Book Description

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 ResponsibleManagement, 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. 

Table of Contents

  1. Cover
  2. Foreword
  3. Preface to the Seventh Edition
  4. PART I – GENERAL GUIDANCE
    1. 1 INTRODUCTION
    2. 2 QUALITY MANAGEMENT SYSTEM
      1. Principle
      2. Explanatory Note
      3. Good Manufacturing Practice
      4. Food Integrity
      5. Quality Management Systems
      6. Effective Manufacturing Operations
      7. Quality Control
      8. Food Control
    3. 3 HAZARD ANALYSIS CRITICAL CONTROL POINT
      1. Principle
      2. Hazard
      3. Hygienic Practice and Prerequisite Programmes
      4. HACCP
      5. Hazard Analysis and Operability Study
    4. 4 FOOD SAFETY CULTURE
      1. Principle
      2. Background
      3. Communication and Messaging
      4. Food Safety Culture Assessment Tools
    5. 5 FOOD CRIME AND FOOD INTEGRITY MANAGEMENT SYSTEMS
      1. Principle
      2. Introduction
      3. Food Defence
      4. Cybersecurity
      5. Threat Analysis
      6. Types of Food Criminals
      7. Food Integrity Management Systems
    6. 6 FOOD CRIME RISK ASSESSMENT
      1. Principle
      2. Introduction
      3. Threat Assessment Critical Control Point
      4. Vulnerability Risk Assessments
    7. 7 SECURITY AND COUNTERMEASURES
      1. Principle
      2. Background
      3. Characteristics of Countermeasures
      4. New Product and New Process Development
      5. Security Management Systems
      6. Whistleblowing
    8. 8 FOOD TOXINS, ALLERGENS AND RISK ASSESSMENT
      1. Principle
      2. Plant Toxins
      3. Adverse Reactions to Foods
      4. Legislative Requirements
      5. Cross‐contact
      6. Quantifying Allergens in Foods
    9. 9 FOREIGN BODY CONTROLS
      1. Principle
      2. Sources of Foreign Bodies
      3. Prevention
      4. Metal/Foreign Body Detection and Removal
    10. 10 MANUFACTURING ACTIVITIES
      1. Principle
      2. General
      3. Process Evaluation
      4. Production
      5. Operator Procedures
      6. Raw Materials
      7. Packaging Materials
      8. Processing and Packaging
      9. Intermediate Products
      10. Finished Product
      11. Storage
      12. Transport
    11. 11 MANAGEMENT REVIEW, INTERNAL AUDIT AND VERIFICATION
      1. Principle
      2. Management Review
      3. Inputs to the Review Process
      4. Outputs from the Review Process
      5. Resourcing the QMS/FSMS/FIMS
      6. Legislative and Industry Guidance
      7. Types of Audit
      8. Internal Audits
    12. 12 PRODUCT AND PROCESS DEVELOPMENT AND VALIDATION
      1. Principle
      2. Customer Requirements
      3. Design Objectives
      4. Regulatory Requirements
      5. Planning
      6. Quality, Safety and Integrity Planning
      7. Labelling
    13. 13 DOCUMENTATION
      1. Principle
      2. General
      3. Quality Manual
      4. Formal Policies
      5. Delivery/Intake Inspection Records
      6. In‐Process/Production and Finished Product Inspection Records
      7. Master Forms
      8. Control of Records Procedure
      9. Document Approval, Amendment and Control Procedure
    14. 14 PRODUCT IDENTIFICATION AND TRACEABILITY
      1. Principle
      2. Product Identification
      3. Traceable Resource Units
      4. Traceability
      5. Lot Marking Regulations
      6. Genetically Modified Organism Regulations
      7. Provenance, Identity Claims and Assurance Status
      8. Traceability Procedure
    15. 15 PROVENANCE AND AUTHENTICITY
      1. Principle
      2. Background
      3. Traditional and Regional Food
    16. 16 ELECTRONIC IDENTIFICATION AND DIGITAL TRACEABILITY TECHNIQUES
      1. Principle
      2. Background
    17. 17 PERSONNEL, RESPONSIBILITIES AND TRAINING
      1. Principle
      2. General
      3. Qualifications
      4. Supplier Quality Assurance
      5. Recruitment and Selection
      6. Training
      7. Cessation of Employment
      8. Food Hygiene and Personal Hygiene
      9. Personal Hygiene Policy
      10. Agency Staff
      11. Ethical Trading Initiative Base Code
      12. Food Integrity Management
    18. 18 WORKER WELFARE STANDARDS
      1. Principle
      2. Introduction
      3. Business‐to‐Business Ethical Standards
      4. Business‐to‐Consumer Ethical Standards
      5. Modern Slavery
      6. Gangmaster and Labour Abuse Authority
      7. Agency Staff
    19. 19 PREMISES AND EQUIPMENT
      1. Principle
      2. General
      3. Premises
      4. Equipment
      5. Maintenance
      6. Brittle Material Procedures
      7. Knife/Scissors/Blade Procedures
      8. Risk Assessment
    20. 20 WATER SUPPLY
      1. Principle
      2. General
      3. Boil Water Advice
      4. Water Sampling Procedure
    21. 21 CLEANING AND SANITATION
      1. Principle
      2. General
      3. Cleaning Schedules/Procedures
      4. Site Hygiene Plan
      5. Cleaning in Place
      6. Efficiency of Cleaning
      7. Biofilms
      8. Equipment and Storage
    22. 22 INFESTATION CONTROL
      1. Principle
      2. UK/EU Legislation
      3. Pest Control Programme
    23. 23 PURCHASING
      1. Principle
      2. General
      3. Supplier Quality Assurance
      4. Use of Outside Services
      5. Illicit Behaviour
    24. 24 PACKAGING MATERIALS
      1. Principle
      2. General
      3. Storage
    25. 25 SMART PACKAGING
      1. Principle
      2. General
      3. Food Crime
    26. 26 INTERNAL STORAGE
      1. Principle
      2. General
      3. Storage of Chemicals, Lubricants and Oils
      4. Product Integrity and Illicit Behaviour
    27. 27 CRISIS MANAGEMENT, COMPLAINTS AND PRODUCT RECALL
      1. Principle
      2. Complaints
      3. Product Withdrawal and Recall
      4. Emergency Procedure
      5. Business Continuity Management
    28. 28 CORRECTIVE AND PREVENTIVE ACTION
      1. Principle
      2. General
      3. Customer Complaints/Depot Rejections
      4. Preventive Action
    29. 29 REWORKING PRODUCT
      1. Principle
      2. General
      3. Rejection
      4. Relabelling
    30. 30 WASTE MANAGEMENT
      1. Principle
      2. General
      3. Waste Minimisation Audit
    31. 31 FOOD DONATION CONTROLS AND ANIMAL FOOD SUPPLY
      1. Principle
      2. Animal Food Supply
      3. Donation‐based Supply Chains
    32. 32 WAREHOUSING, TRANSPORT AND DISTRIBUTION
      1. Principle
      2. General
    33. 33 CONTRACT MANUFACTURE AND OUTSOURCED PROCESSING AND PACKAGING
      1. Principle
      2. Contract Acceptance
      3. Third‐party Certification
    34. 34 CALIBRATION
      1. Principle
      2. General
    35. 35 PRODUCT CONTROL, TESTING AND INSPECTION
      1. Principle
      2. General
      3. Quantity Control
      4. Label Control
      5. Shelf‐life Assessment
      6. Despatch Quality Control Procedures
      7. Food Safety Monitoring and Verification
    36. 36 PROVENANCE AND INTEGRITY TESTING
      1. Principle
      2. General
      3. Genetic Fingerprinting
      4. Geographic Origin
    37. 37 LABELLING
      1. Principle
      2. General
    38. 38 GOOD CONTROL LABORATORY PRACTICE AND USE OF OUTSIDE LABORATORY SERVICES
      1. Principle
      2. EU GLP
      3. Resources
      4. Premises
      5. COSHH
      6. Equipment
      7. Cleanliness
      8. Reagents, Controls and Standards
      9. Sampling
      10. Methods
      11. Documentation
      12. Records of Analysis
      13. Specifications
      14. Testing
      15. Contract Analysis
      16. Accreditation
    39. 39 ELECTRONIC DATA PROCESSING AND CONTROL SYSTEMS
      1. Principle
      2. Implementation and Operation
      3. Responsibility for Systems
      4. Security
      5. Back‐up
    40. 40 SUSTAINABILITY ISSUES
      1. Principle
      2. General
    41. 41 ENVIRONMENTAL ISSUES
      1. Principle
      2. General
      3. Environmental Permitting
    42. 42 HEALTH AND SAFETY ISSUES
      1. Principle
      2. General
  5. PART II – SUPPLEMENTARY GUIDANCE ON SOME SPECIFIC PRODUCTION CATEGORIES
    1. 43 HEAT‐PRESERVED FOODS
      1. Principle
      2. General
      3. Heat Treatment
      4. Commercial Sterility
      5. In‐container Heat Treatment
      6. Heat Treatment Followed by Aseptic Packaging
      7. Microbiological Criteria
    2. 44 CHILLED FOODS
      1. Principle
      2. General
      3. Ingredients
      4. Product Formulation/Characteristics
      5. Processing Parameters
      6. Intended Use of Product
      7. The Chill Chain
      8. Manufacturing Hygiene
      9. Shelf Life
      10. Application of HACCP
      11. Quality Control
      12. High‐risk Areas
    3. 45 FROZEN FOODS
      1. Principle
      2. General
      3. Personnel and Testing Facilities
      4. Raw Materials
      5. Formulation
      6. Processing
      7. Quality Plan
      8. Storage
      9. Freezing
      10. Packaging
      11. Cold Chain
      12. Legislation
    4. 46 DRY FOOD PRODUCTS AND MATERIALS
      1. Principle
      2. Microbiology
      3. General Hygiene
      4. Contamination
      5. Packaging and Storage
    5. 47 COMPOSITIONALLY PRESERVED FOODS
      1. Principle
    6. 48 FOODS CRITICALLY DEPENDENT ON SPECIFIC INGREDIENTS
      1. Principle
      2. General
    7. 49 IRRADIATED FOODS
      1. Principle
      2. General
      3. Facilities and Control of the Process
      4. Food Quality and Safety
      5. Application of the Process
      6. Re‐irradiation
      7. Import
      8. Export
      9. Labelling
    8. 50 NOVEL FOODS AND PROCESSES
      1. Principle
      2. General
    9. 51 FOODS FOR CATERING AND VENDING OPERATIONS
      1. Principle
      2. General
      3. Complaints
    10. 52 THE USE OF FOOD ADDITIVES AND PROCESSING AIDS
      1. Principle
      2. Food Additives
      3. Processing Aids
    11. 53 RESPONSIBILITIES OF IMPORTERS
      1. Principle
    12. 54 EXPORT
      1. Principle
  6. PART III – MECHANISMS FOR REVIEW OF THIS GUIDE
    1. APPENDIX I: IDEFINITION OF SOME TERMS USED IN THIS GUIDE
    2. APPENDIX II: ABBREVIATIONS USED IN THIS GUIDE
    3. APPENDIX III: LEGISLATION AND GUIDANCE
    4. APPENDIX IV: ADDITIONAL REFERENCES
    5. APPENDIX V: CONTRIBUTION TO THE SEVENTH AND PREVIOUS EDITIONS OF THE GUIDE
  7. End User License Agreement
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