Food and Drink – Good Manufacturing Practice: A Guide to its Responsible Management (GMP7)

The latest updated edition of the market–leading guide to Good Manufacturing Practice (GMP) in the food and drink industry 

This all–new, 7th edition of Food and Drink – Good Manufacturing Practice: A Guide to its Responsible Management features a wealth of new information reflecting changes in the industry and advances in science that have occurred since the publication of the last edition back in 2013. They include topics such as: Food Safety Culture, Food Crime and Food Integrity Management Systems, Food Crime Risk Assessment including vulnerability risk assessment and Threat Analysis Critical Control Point (TACCP), Security and Countermeasures, Food Toxins, Allergens and Risk Assessment, Provenance and authenticity, Electronic and digital traceability technologies, Worker Welfare Standards; Smart Packaging,  Food Donation Controls and Animal Food Supply, Safety Culture; Provenance and integrity testing and Sustainability Issues.

In addition to the new topics mentioned above, Food and Drink – Good Manufacturing Practice, 7th Edition offers comprehensive coverage of information in chapters on Quality Management System; Hazard Analysis Critical Control Point (HACCP); Premises and Equipment; Cleaning and Sanitation; Product Control, Testing and Inspection; Heat Preserved Foods; Frozen Foods; Foods for Catering and Vending Operations; and much more. 

Comprises both general guidance and food sector–specific requirements for good manufacturing practice Incorporates all the most recent developments and changes in UK and EU law Provides a readable and accessible reference for busy managers in the food industry

Food and Drink – Good Manufacturing Practice: A Guide to its Responsible Management, 7th Edition is a valuable reference for anyone in a managerial or technical capacity concerned with the manufacture, storage, and distribution of food and drink. The book is also a must read for the recommended reading lists for food science, food technology and food policy undergraduate and postgraduate studies.

IFST – the Institute of Food Science and Technology is the leading qualifying body for food professionals in Europe and the only professional qualifying body in the UK concerned with all aspects of food science and technology. 

Foreword vii

Preface to the Seventh Edition ix

Acknowledgements xi

Decision Makers Summary xiii

Part I General Guidance

1 Introduction 3

2 Quality Management System 9

3 Hazard Analysis Critical Control Point 17

4 Food Safety Culture 31

5 Food Crime and Food Integrity Management Systems 35

6 Food Crime Risk Assessment 45

7 Security and Countermeasures 53

8 Food Toxins, Allergens and Risk Assessment 63

9 Foreign Body Controls 75

10 Manufacturing Activities 85

11 Management Review, Internal Audit and Verification 95

12 Product and Process Development and Validation 101

13 Documentation 107

14 Product Identification and Traceability 115

15 Provenance and Authenticity 121

16 Electronic Identification and Digital Traceability Techniques 125

17 Personnel, Responsibilities and Training 129

18 Worker Welfare Standards 147

19 Premises and Equipment 151

20 Water Supply 169

21 Cleaning and Sanitation 173

22 Infestation Control 183

23 Purchasing 191

24 Packaging Materials 197

25 Smart Packaging 201

26 Internal Storage 205

27 Crisis Management, Complaints and Product Recall 211

28 Corrective and Preventive Action 217

29 Reworking Product 221

30 Waste Management 225

31 Food Donation Controls and Animal Food Supply 229

32 Warehousing, Transport and Distribution 233

33 Contract Manufacture and Outsourced Processing and Packaging 239

34 Calibration 241

35 Product Control, Testing and Inspection 245

36 Provenance and Integrity Testing 251

37 Labelling 253

38 Good Control Laboratory Practice and Use of Outside Laboratory Services 257

39 Electronic Data Processing and Control Systems 265

40 Sustainability Issues 269

41 Environmental Issues 271

42 Health and Safety Issues 275

Part II Supplementary Guidance on Some Specific Production Categories

43 Heat –Preserved Foods 279

44 Chilled Foods 289

45 Frozen Foods 299

46 Dry Food Products and Materials 307

47 Compositionally Preserved Foods 311

48 Foods Critically Dependent on Specific Ingredients 313

49 Irradiated Foods 315

50 Novel Foods and Processes 321

51 Foods for Catering and Vending Operations 325

52 The Use of Food Additives and Processing Aids 327

53 Responsibilities of Importers 331

54 Export 333

Part III Mechanisms for Review of this Guide

Appendix I Definition of Some Terms Used in this Guide 337

Appendix II Abbreviations Used in this Guide 347

Appendix III Legislation and Guidance 355

Appendix IV Additional References 357

Appendix V List of Organisations and Individuals from whom Help, Information or Comment Has Been Received 361

Dr. Louise Manning, PhD, has worked for over 30 years in the agri–food supply chain in a range of roles and also in education. Her expertise is in the area of food integrity including food safety, food quality, food crime, food policy governance, social and corporate responsibility, risk assessment, and mitigation strategies. She is a Senior Lecturer in Food Policy and Management at Harper Adams University, a member of the Board of Trustees of Nuffield Farming Scholarship Trust, the Editorial Board of the British Food Journal, and the Institute of Food Science and Technology.