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Food and Drink – Good Manufacturing Practice [2018]
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INTRODUCTION
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QUALITY MANAGEMENT SYSTEM
- 17
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HAZARD ANALYSIS CRITICAL CONTROL POINT
- 31
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FOOD SAFETY CULTURE
- 35
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FOOD CRIME AND FOOD INTEGRITY MANAGEMENT SYSTEMS
- 45
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FOOD CRIME RISK ASSESSMENT
- 53
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SECURITY AND COUNTERMEASURES
- 63
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FOOD TOXINS, ALLERGENS AND RISK ASSESSMENT
- 75
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FOREIGN BODY CONTROLS
- 85
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MANUFACTURING ACTIVITIES
- 95
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MANAGEMENT REVIEW, INTERNAL AUDIT AND VERIFICATION
- 101
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PRODUCT AND PROCESS DEVELOPMENT AND VALIDATION
- 107
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DOCUMENTATION
- 115
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PRODUCT IDENTIFICATION AND TRACEABILITY
- 121
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PROVENANCE AND AUTHENTICITY
- 125
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ELECTRONIC IDENTIFICATION AND DIGITAL TRACEABILITY TECHNIQUES
- 129
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PERSONNEL, RESPONSIBILITIES AND TRAINING
- 147
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WORKER WELFARE STANDARDS
- 151
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PREMISES AND EQUIPMENT
- 169
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WATER SUPPLY
- 173
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CLEANING AND SANITATION
- 183
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INFESTATION CONTROL
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PURCHASING
- 197
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PACKAGING MATERIALS
- 201
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SMART PACKAGING
- 205
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INTERNAL STORAGE
- 211
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CRISIS MANAGEMENT, COMPLAINTS AND PRODUCT RECALL
- 217
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CORRECTIVE AND PREVENTIVE ACTION
- 221
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REWORKING PRODUCT
- 225
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WASTE MANAGEMENT
- 229
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FOOD DONATION CONTROLS AND ANIMAL FOOD SUPPLY
- 233
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WAREHOUSING, TRANSPORT AND DISTRIBUTION
- 239
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CONTRACT MANUFACTURE AND OUTSOURCED PROCESSING AND PACKAGING
- 241
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CALIBRATION
- 245
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PRODUCT CONTROL, TESTING AND INSPECTION
- 251
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PROVENANCE AND INTEGRITY TESTING
- 253
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LABELLING
- 257
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GOOD CONTROL LABORATORY PRACTICE AND USE OF OUTSIDE LABORATORY SERVICES
- 265
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ELECTRONIC DATA PROCESSING AND CONTROL SYSTEMS
- 269
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SUSTAINABILITY ISSUES
- 271
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ENVIRONMENTAL ISSUES
- 275
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HEALTH AND SAFETY ISSUES
- 277
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HEAT‐PRESERVED FOODS
- 289
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CHILLED FOODS
- 299
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FROZEN FOODS
- 307
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DRY FOOD PRODUCTS AND MATERIALS
- 311
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COMPOSITIONALLY PRESERVED FOODS
- 313
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FOODS CRITICALLY DEPENDENT ON SPECIFIC INGREDIENTS
- 315
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IRRADIATED FOODS
- 321
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NOVEL FOODS AND PROCESSES
- 325
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FOODS FOR CATERING AND VENDING OPERATIONS
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THE USE OF FOOD ADDITIVES AND PROCESSING AIDS
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RESPONSIBILITIES OF IMPORTERS
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EXPORT
- 335
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APPENDIX I: DEFINITION OF SOME TERMS USED IN THIS GUIDE
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APPENDIX II: ABBREVIATIONS USED IN THIS GUIDE
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APPENDIX III: LEGISLATION AND GUIDANCE
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APPENDIX IV: ADDITIONAL REFERENCES
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APPENDIX V: CONTRIBUTION TO THE SEVENTH AND PREVIOUS EDITIONS OF THE GUIDE
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Front Matter