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Acknowledgements ix <p>Prefaces ix</p> <p>Decision Makers’ Summary xiii</p> <p><b>Part I General Guidance</b></p> <p>1 Introduction 1</p> <p>2 Quality Management System 7</p> <p>3 Hazard Analysis Critical Control Point (HACCP) 13</p> <p>4 Food Allergens 23</p> <p>5 Foreign Body Controls 31</p> <p>6 Manufacturing Activities 39</p> <p>7 Management Review and Internal Audit 49</p> <p>8 Product and Process Development and Validation 53</p> <p>9 Documentation 57</p> <p>10 Product Identifi cation and Traceability 65</p> <p>11 Personnel and Training 69</p> <p>12 Premises and Equipment 85</p> <p>13 Water Supply 101</p> <p>14 Cleaning and Sanitation 105</p> <p>15 Infestation Control 113</p> <p>16 Purchasing 119</p> <p>17 Packaging Materials 125</p> <p>18 Internal Storage 129</p> <p>19 Crisis Management, Complaints and Product Recall 133</p> <p>20 Corrective Action 139</p> <p>21 Reworking Product 143</p> <p>22 Waste Management 147</p> <p>23 Warehousing, Transport and Distribution 149</p> <p>24 Contract Manufacture 155</p> <p>25 Calibration 157</p> <p>26 Product Control, Testing and Inspection 161</p> <p>27 Labelling 165</p> <p>28 Electronic Data Processing and Control Systems 169</p> <p>29 Good Control Laboratory Practice</p> <p>and Use of Outside Laboratory Services 173</p> <p>30 Environmental Issues 181</p> <p>31 Health and Safety Issues 185</p> <p><b>Part II Supplementary Guidance on Some Specifi c Production Categories</b></p> <p>32 Heat-Preserved Foods 189</p> <p>33 Chilled Foods 197</p> <p>34 Frozen Foods 207</p> <p>35 Dry Products and Materials 213</p> <p>36 Compositionally Preserved Foods 217</p> <p>37 Foods Critically Dependent on Specific Ingredients 219</p> <p>38 Irradiated Foods 221</p> <p>39 Novel Foods and Processes 227</p> <p>40 Foods for Catering and Vending Operations 231</p> <p>41 The Use of Food Additives and Processing Aids 233</p> <p>42 Responsibilities of Importers 237</p> <p>43 Export 239</p> <p><b>Part III Mechanisms for Review of This Guide</b></p> <p>Appendix I Defi nition of Some Terms Used in This Guide 243</p> <p>Appendix II Abbreviations Used in the Guide 251</p> <p>Appendix III Legislation and Guidance 255</p> <p>Appendix IV Additional References 257</p> <p>Appendix V List of Organisations and Individuals from Whom Help, Information or Comment Has Been Received 261</p>

<p><b>IFST</b> 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.</p>

<p>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.</p> <p>First launched in 1986, <i>IFST's Good Manufacturing Practice Guide</i> 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.</p> <p>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.</p> <p><b>About IFST</b></p> <p>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.</p>

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