Food & drink : good manufacturing practice : a guide to its responsible management /

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 manu...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor Corporativo: Institute of Food Science and Technology (Great Britain)
Otros Autores: Manning, Louise (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Chichester, West Sussex, UK ; Ames, Iowa, USA : Wiley-Blackwell, 2013.
Edición:6th ed.
Temas:
Food industry and trade > Great Britain > Quality control.
Aliments > Industrie et commerce > Grande-Bretagne > Qualité > Contrôle.
BUSINESS & ECONOMICS > Industries > Food Industry.
Food industry and trade > Quality control
Great Britain
goede wijze van produceren
good manufacturing practice
food hygiene
voedselproducten
food products
dranken
beverages
voedselkwaliteit
food quality
richtlijnen (guidelines)
guidelines
voedingsmiddelenwetgeving
food legislation
kwaliteitscontroles
quality controls
Food Quality and Safety
Kwaliteit van levensmiddelen, voedselveiligheid
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.

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