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Food and Drink – Good Manufacturing Practice [2018]

1
INTRODUCTION
9
QUALITY MANAGEMENT SYSTEM
17
HAZARD ANALYSIS CRITICAL CONTROL POINT
31
FOOD SAFETY CULTURE
35
FOOD CRIME AND FOOD INTEGRITY MANAGEMENT SYSTEMS
45
FOOD CRIME RISK ASSESSMENT
53
SECURITY AND COUNTERMEASURES
63
FOOD TOXINS, ALLERGENS AND RISK ASSESSMENT
75
FOREIGN BODY CONTROLS
85
MANUFACTURING ACTIVITIES
95
MANAGEMENT REVIEW, INTERNAL AUDIT AND VERIFICATION
101
PRODUCT AND PROCESS DEVELOPMENT AND VALIDATION
107
DOCUMENTATION
115
PRODUCT IDENTIFICATION AND TRACEABILITY
121
PROVENANCE AND AUTHENTICITY
125
ELECTRONIC IDENTIFICATION AND DIGITAL TRACEABILITY TECHNIQUES
129
PERSONNEL, RESPONSIBILITIES AND TRAINING
147
WORKER WELFARE STANDARDS
151
PREMISES AND EQUIPMENT
169
WATER SUPPLY
173
CLEANING AND SANITATION
183
INFESTATION CONTROL
191
PURCHASING
197
PACKAGING MATERIALS
201
SMART PACKAGING
205
INTERNAL STORAGE
211
CRISIS MANAGEMENT, COMPLAINTS AND PRODUCT RECALL
217
CORRECTIVE AND PREVENTIVE ACTION
221
REWORKING PRODUCT
225
WASTE MANAGEMENT
229
FOOD DONATION CONTROLS AND ANIMAL FOOD SUPPLY
233
WAREHOUSING, TRANSPORT AND DISTRIBUTION
239
CONTRACT MANUFACTURE AND OUTSOURCED PROCESSING AND PACKAGING
241
CALIBRATION
245
PRODUCT CONTROL, TESTING AND INSPECTION
251
PROVENANCE AND INTEGRITY TESTING
253
LABELLING
257
GOOD CONTROL LABORATORY PRACTICE AND USE OF OUTSIDE LABORATORY SERVICES
265
ELECTRONIC DATA PROCESSING AND CONTROL SYSTEMS
269
SUSTAINABILITY ISSUES
271
ENVIRONMENTAL ISSUES
275
HEALTH AND SAFETY ISSUES
277
HEAT‐PRESERVED FOODS
289
CHILLED FOODS
299
FROZEN FOODS
307
DRY FOOD PRODUCTS AND MATERIALS
311
COMPOSITIONALLY PRESERVED FOODS
313
FOODS CRITICALLY DEPENDENT ON SPECIFIC INGREDIENTS
315
IRRADIATED FOODS
321
NOVEL FOODS AND PROCESSES
325
FOODS FOR CATERING AND VENDING OPERATIONS
327
THE USE OF FOOD ADDITIVES AND PROCESSING AIDS
331
RESPONSIBILITIES OF IMPORTERS
333
EXPORT
335
APPENDIX I: DEFINITION OF SOME TERMS USED IN THIS GUIDE
347
APPENDIX II: ABBREVIATIONS USED IN THIS GUIDE
355
APPENDIX III: LEGISLATION AND GUIDANCE
357
APPENDIX IV: ADDITIONAL REFERENCES
361
APPENDIX V: CONTRIBUTION TO THE SEVENTH AND PREVIOUS EDITIONS OF THE GUIDE
i
Front Matter
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