PART III – MECHANISMS FOR REVIEW OF THIS GUIDE
by Institute of Food Science and Technology,
Louise Manning
Food and Drink - Good Manufacturing Practice, 7th Edition
- Cover
- Foreword
- Preface to the Seventh Edition
- PART I – GENERAL GUIDANCE
- 1 INTRODUCTION
- 2 QUALITY MANAGEMENT SYSTEM
- 3 HAZARD ANALYSIS CRITICAL CONTROL POINT
- 4 FOOD SAFETY CULTURE
- 5 FOOD CRIME AND FOOD INTEGRITY MANAGEMENT SYSTEMS
- 6 FOOD CRIME RISK ASSESSMENT
- 7 SECURITY AND COUNTERMEASURES
- 8 FOOD TOXINS, ALLERGENS AND RISK ASSESSMENT
- 9 FOREIGN BODY CONTROLS
- 10 MANUFACTURING ACTIVITIES
- 11 MANAGEMENT REVIEW, INTERNAL AUDIT AND VERIFICATION
- 12 PRODUCT AND PROCESS DEVELOPMENT AND VALIDATION
- 13 DOCUMENTATION
- 14 PRODUCT IDENTIFICATION AND TRACEABILITY
- 15 PROVENANCE AND AUTHENTICITY
- 16 ELECTRONIC IDENTIFICATION AND DIGITAL TRACEABILITY TECHNIQUES
- 17 PERSONNEL, RESPONSIBILITIES AND TRAINING
- 18 WORKER WELFARE STANDARDS
- 19 PREMISES AND EQUIPMENT
- 20 WATER SUPPLY
- 21 CLEANING AND SANITATION
- 22 INFESTATION CONTROL
- 23 PURCHASING
- 24 PACKAGING MATERIALS
- 25 SMART PACKAGING
- 26 INTERNAL STORAGE
- 27 CRISIS MANAGEMENT, COMPLAINTS AND PRODUCT RECALL
- 28 CORRECTIVE AND PREVENTIVE ACTION
- 29 REWORKING PRODUCT
- 30 WASTE MANAGEMENT
- 31 FOOD DONATION CONTROLS AND ANIMAL FOOD SUPPLY
- 32 WAREHOUSING, TRANSPORT AND DISTRIBUTION
- 33 CONTRACT MANUFACTURE AND OUTSOURCED PROCESSING AND PACKAGING
- 34 CALIBRATION
- 35 PRODUCT CONTROL, TESTING AND INSPECTION
- 36 PROVENANCE AND INTEGRITY TESTING
- 37 LABELLING
- 38 GOOD CONTROL LABORATORY PRACTICE AND USE OF OUTSIDE LABORATORY SERVICES
- 39 ELECTRONIC DATA PROCESSING AND CONTROL SYSTEMS
- 40 SUSTAINABILITY ISSUES
- 41 ENVIRONMENTAL ISSUES
- 42 HEALTH AND SAFETY ISSUES
- PART II – SUPPLEMENTARY GUIDANCE ON SOME SPECIFIC PRODUCTION CATEGORIES
- 43 HEAT‐PRESERVED FOODS
- 44 CHILLED FOODS
- 45 FROZEN FOODS
- 46 DRY FOOD PRODUCTS AND MATERIALS
- 47 COMPOSITIONALLY PRESERVED FOODS
- 48 FOODS CRITICALLY DEPENDENT ON SPECIFIC INGREDIENTS
- 49 IRRADIATED FOODS
- 50 NOVEL FOODS AND PROCESSES
- 51 FOODS FOR CATERING AND VENDING OPERATIONS
- 52 THE USE OF FOOD ADDITIVES AND PROCESSING AIDS
- 53 RESPONSIBILITIES OF IMPORTERS
- 54 EXPORT
- PART III – MECHANISMS FOR REVIEW OF THIS GUIDE
- End User License Agreement
PART III – MECHANISMS FOR REVIEW OF THIS GUIDE
This Guide is updated from time to time to incorporate any changes found to be necessary in the light of experience, changing legislation or advances in food science and technology and to correct errors or omissions and so on.
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