Amazon cover image
Image from Amazon.com

Food & drink : good manufacturing practice : a guide to its responsible management / Institute of Food Science & Technology.

Contributor(s): Material type: TextTextPublication details: Chichester, West Sussex, UK ; Ames, Iowa, USA : Wiley-Blackwell, 2013.Edition: 6th edDescription: 1 online resourceContent type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9781118318249
  • 1118318242
  • 9781118318225
  • 1118318226
Other title:
  • Food and drink
  • GMP
Subject(s): Genre/Form: Additional physical formats: Print version:: Food & drink.DDC classification:
  • 338.4/76640941 23
LOC classification:
  • TP369.G7 F66 2013eb
Online resources:
Contents:
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 and Process Development and Validation -- Documentation -- Product Identification and Traceability -- Personnel and Training -- Premises and Equipment -- Water Supply -- Cleaning and Sanitation -- Infestation Control -- Purchasing -- Packaging Materials -- Internal Storage -- Crisis Management, Complaints and Product Recall -- Corrective Action -- Reworking Product -- Waste Management -- Warehousing, Transport and Distribution -- Contract Manufacture -- Calibration -- Product Control, Testing and Inspection -- Labelling -- Electronic Data Processing and Control Systems -- Good Control Laboratory Practice and Use of Outside Laboratory Services -- Environmental Issues -- Health and Safety Issues -- Supplementary Guidance on some Specific Production Categories. Supplementary Guidance on some Specific Production Categories -- Heat-Preserved Foods -- Chilled Foods -- Frozen Foods -- Dry Products and Materials -- Compositionally Preserved Foods -- Foods Critically Dependent on Specific Ingredients -- Irradiated Foods -- Novel Foods and Processes -- Foods for Catering and Vending Operations -- The Use of Food Additives and Processing Aids -- Responsibilities of Importers -- Export -- Mechanisms for Review of this Guide. Mechanisms for Review of this Guide -- Appendix I: Definition 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.
Tags from this library: No tags from this library for this title. Log in to add tags.
No physical items for this record

Edited by Louise Manning.

"Institute of Food Science and Technology (UK)."

Includes bibliographical references and index.

Print version record.

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 and Process Development and Validation -- Documentation -- Product Identification and Traceability -- Personnel and Training -- Premises and Equipment -- Water Supply -- Cleaning and Sanitation -- Infestation Control -- Purchasing -- Packaging Materials -- Internal Storage -- Crisis Management, Complaints and Product Recall -- Corrective Action -- Reworking Product -- Waste Management -- Warehousing, Transport and Distribution -- Contract Manufacture -- Calibration -- Product Control, Testing and Inspection -- Labelling -- Electronic Data Processing and Control Systems -- Good Control Laboratory Practice and Use of Outside Laboratory Services -- Environmental Issues -- Health and Safety Issues -- Supplementary Guidance on some Specific Production Categories. Supplementary Guidance on some Specific Production Categories -- Heat-Preserved Foods -- Chilled Foods -- Frozen Foods -- Dry Products and Materials -- Compositionally Preserved Foods -- Foods Critically Dependent on Specific Ingredients -- Irradiated Foods -- Novel Foods and Processes -- Foods for Catering and Vending Operations -- The Use of Food Additives and Processing Aids -- Responsibilities of Importers -- Export -- Mechanisms for Review of this Guide. Mechanisms for Review of this Guide -- Appendix I: Definition 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.

Management Information Systems