PART II – SUPPLEMENTARY GUIDANCE ON SOME SPECIFIC PRODUCTION CATEGORIES
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 II – SUPPLEMENTARY GUIDANCE ON SOME SPECIFIC PRODUCTION CATEGORIES
This part of the Guide is not intended to be a comprehensive commentary covering every product group in detail; it expands on general principles where it has been felt that there is a specific need to do so.
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