Food and Drink - Good Manufacturing Practice

About IFST The Institute of Food Science and Technology 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 recognized as a sign of proficiency and integrity.

• Preface to the Seventh Edition ixAcknowledgements xiDecision Makers’ Summary xiiiPart I General GuidanceChapter 1 Introduction 32 Quality Management System 93 Hazard Analysis Critical Control Point 174 Food Safety Culture 315 Food Crime and Food Integrity Management Systems 356 Food Crime Risk Assessment 457 Security and Countermeasures 538 Food Toxins, Allergens and Risk Assessment 639 Foreign Body Controls 7510 Manufacturing Activities 8511 Management Review, Internal Audit and Verification 9512 Product and Process Development and Validation 10113 Documentation 10714 Product Identification and Traceability 11515 Provenance and Authenticity 12116 Electronic Identification and Digital Traceability Techniques 12517 Personnel, Responsibilities and Training 12918 Worker Welfare Standards 14719 Premises and Equipment 15120 Water Supply 16921 Cleaning and Sanitation 17322 Infestation Control 18323 Purchasing 19124 Packaging Materials 19725 Smart Packaging 20126 Internal Storage 20527 Crisis Management, Complaints and Product Recall 21128 Corrective and Preventive Action 21729 Reworking Product 22130 Waste Management 22531 Food Donation Controls and Animal Food Supply 22932 Warehousing, Transport and Distribution 23333 Contract Manufacture and Outsourced Processing and Packaging 23934 Calibration 24135 Product Control, Testing and Inspection 24536 Provenance and Integrity Testing 25137 Labelling 25338 Good Control Laboratory Practice and Use of Outside Laboratory Services 25739 Electronic Data Processing and Control Systems 26540 Sustainability Issues 26941 Environmental Issues 27142 Health and Safety Issues 275Part II Supplementary Guidance on Some Specific Production CategoriesChapter 43 Heat‐Preserved Foods 27944 Chilled Foods 28945 Frozen Foods 29946 Dry Food Products and Materials 30747 Compositionally Preserved Foods 31148 Foods Critically Dependent on Specific Ingredients 31349 Irradiated Foods 31550 Novel Foods and Processes 32151 Foods for Catering and Vending Operations 32552 The Use of Food Additives and Processing Aids 32753 Responsibilities of Importers 33154 Export 333Part III Mechanisms for Review of this GuideAppendix I Definition of Some Terms Used in this Guide 337Appendix II Abbreviations Used in this Guide 347Appendix III Legislation and Guidance 355Appendix IV Additional References 357Appendix V Contribution to the Seventh and Previous Editions of the Guide 361