Food and Drink - Good Manufacturing Practice : a Guide to Its Responsible Management (GMP6)

Description

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. �Read more... Abstract: 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 Content: Title page Copyright page Foreword Contents Acknowledgements Preface to the Sixth Edition Preface to the Fifth Edition Preface to the Fourth Edition Preface to the Third Edition Preface to the Second Edition Decision Makers' Summary PART I : General Guidance 1: Introduction 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 1.9 1.10 1.11 1.12 2: Quality Management System Principle Explanatory Note 2.1 2.2 Good Manufacturing Practice (GMP) 2.3 Food Control 2.4 Quality Management Systems 2.5 Effective Manufacturing Operations 2.6 Effective Quality Control 2.7 2.8. 3: Hazard Analysis Critical Control Point (HACCP)Principle Hygienic Practice and Prerequisite Programmes (PRPs) 3.1 HACCP 3.2 3.3 3.4 3.5 3.6 3.7 3.8 3.9 3.10 3.11 3.12 3.13 3.14 3.15 3.16 Hazard Analysis and Operability Study (HAZOP) 3.17 3.18 4: Food Allergens Principle Food Allergens 4.1 4.2 4.3 4.4 4.5 4.6 4.7 4.8 4.9 4.10 4.11 4.12 4.13 4.14 4.15 4.16 4.17 4.18 4.19 5: Foreign Body Controls Principle Sources of Foreign Bodies 5.1 5.2 5.3 Prevention 5.4 5.5 5.6 5.7 5.8 5.9 Metal/Foreign Body Detection and Removal 5.10 5.11. 5.125.13 5.14 5.15 5.16 5.17 5.18 5.19 5.20 5.21 6: Manufacturing Activities Principle General 6.1 Process Evaluation 6.2 6.3 6.4 Production 6.5 6.6 6.7 Operator Procedures 6.8 6.9 Raw Materials 6.10 6.11 6.12 6.13 6.14 6.15 6.16 6.17 6.18 6.19 6.20 6.21 6.22 6.23 Packaging Materials 6.24 6.25 6.26 6.27 6.28 6.29 6.30 6.31 6.32 6.33 6.34 6.35 Processing and Packaging 6.36 6.37 6.38 6.39 6.40 6.41 6.42 6.43 6.44 6.45 6.46 Intermediate Products 6.47 6.48 Finished Product 6.49 6.50 6.51 Storage 6.52 Transport 6.53. 7: Management Review and Internal AuditPrinciple Management Review 7.1 Inputs to the Review Process 7.2 7.3 Outputs from the Review Process 7.4 Resourcing the QMS/FSMS 7.5 Legislative and Industry Guidance 7.6 Internal Audit 7.7 7.8 7.9 7.10 7.11 7.12 8: Product and Process Development and Validation Principle Customer Requirements 8.1 8.2 Design Objectives 8.3 Regulatory Requirements 8.4 Planning 8.5 Quality Plan 8.6 8.7 8.8 8.9 Labelling 8.10 9: Documentation Principle General 9.1 9.2 Quality Manual 9.3 Delivery/Intake Inspection Records 9.4. In-Process/Production and Finished Product Inspection Records9.5 9.6 9.7 Master Forms 9.8 Control of Records Procedure 9.9 Document Approval, Amendment and Control Procedure 9.10 9.11 9.12 9.13 9.14 9.15 9.16 9.17 9.18 10: Product Identification and Traceability Principle Product Identification 10.1 10.2 10.3 10.4 10.5 Traceability Procedure 10.6 10.7 10.8 Lot Marking Regulations 10.9 Genetically Modified Organism (GMO) Regulations 10.10 Provenance, Identity Claims and Assurance Status 10.11 11: Personnel and Training Principle General 11.1 11.2 11.3.