Food and Drink: Good Manufacturing Practice, 6th Edition

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 6^th 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.

Table of Contents

Part I General Guidance
Chapter 1 Introduction
Chapter 2 Quality Management System
Chapter 3 Hazard Analysis Critical Control Point (HACCP)
Chapter 4 Food Allergens
Chapter 5 Foreign Body Controls
Chapter 6 Manufacturing Activities
Chapter 7 Management Review and Internal Audit
Chapter 8 Product and Process Development and Validation
Chapter 9 Documentation
Chapter 10 Product Identifi cation and Traceability
Chapter 11 Personnel and Training
Chapter 12 Premises and Equipment
Chapter 13 Water Supply
Chapter 14 Cleaning and Sanitation
Chapter 15 Infestation Control
Chapter 16 Purchasing
Chapter 17 Packaging Materials
Chapter 18 Internal Storage
Chapter 19 Crisis Management, Complaints and Product Recall
Chapter 20 Corrective Action
Chapter 21 Reworking Product
Chapter 22 Waste Management
Chapter 23 Warehousing, Transport and Distribution
Chapter 24 Contract Manufacture
Chapter 25 Calibration
Chapter 26 Product Control, Testing and Inspection
Chapter 27 Labelling
Chapter 28 Electronic Data Processing and Control Systems
Chapter 29 Good Control Laboratory Pract
Chapter and Use of Outside Laboratory Services
Chapter 30 Environmental Issues
Chapter 31 Health and Safety Issues

Part II Supplementary Guidance on Some Specifi c Production Categor
Chapter 32 Heat-Preserved Foods
Chapter 33 Chilled Foods
Chapter 34 Frozen Foods
Chapter 35 Dry Products and Materials
Chapter 36 Compositionally Preserved Foods
Chapter 37 Foods Critically Dependent on Specific Ingredients
Chapter 38 Irradiated Foods
Chapter 39 Novel Foods and Processes
Chapter 40 Foods for Catering and Vending Operations
Chapter 41 The Use of Food Additives and Processing Aids
Chapter 42 Responsibilities of Importers
Chapter 43 Export

Part III Mechanisms for Review of This Gu
Appendix I Defi nition of Some Terms Used in This Guide
Appendix II Abbreviations Used in the Guide
Appendix III Legislation and Guidance
Appendix IV Additional References
Appendix V List of Organisations and Individuals from Whom Help, Information or Comment Has Been Received