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