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Food & Drink - Good Manufacturing Practice, 6E: A Guide to its Responsible Management

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978 1118 318201
1.00 LBS
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Good Manufacturing Practice (GMP) refers to advice and guidelines put in place to outline the aspects of production and testing that can impact the quality and safety of products.  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 for their intended use.  For several years, manufacturers have been driving towards such goals as Total Quality Management (TQM), lean manufacturing and sustainability -- GMP is grouped with these issues.  The ever-increasing interest among consumers, retailers and enforcement authorities in the conditions and practices in food manufacturing 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 Sixth Edition has been completely revised and updated to include all the latest standards and guidelines, especially with regard to legislation-driven areas such as HACCP.


Part 1. General Guidance - Introduction, Quality management system, Hazard Analysis Critical Control Point (HACCP), Food allergens, Foreign body controls, Manufacturing activities, Management review and internal audit, Product & process development & validation, Documentation, Product identification & traceability, Personnel & training, Premises & equipment, Water supply, Cleaning & sanitation, Infestation control, Purchasing, Packaging materials, Internal storage, Crisis management, complaints & product recall, Corrective action, Reworking product, Waste management, Warehousing, transport & distribution, Contract manufacture, Calibration, Product control, testing & inspection, Labelling, Electronic data processing & control systems, Good control laboratory practice and use of outside laboratory services, Environmewntal issues, Health & safety issues,

Part II. Supplementary Guidance on Some Specific Production Categories - Heat-preserved foods, Chilled foods, Frozen foods, Dry products & materials, Compositionally preserved foods, Foods critically dependent on specific ingredients, Irradiated foods, Novel foods & processes, Foods for catering & vending operations, The use of additives & processing aids, Responsibilities of importers, Export,

Part III. Mechanisms for Review of this Guide - 5 Appendices: Definitions, Abbreviations, Legislation & guidance, Additional references, List of Organisations and individuals for help, information or comment.

Institute of Food Science and Technology (UK), 2013, 261 p, soft.  $149.95

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