Food and Drink - Good Manufacturing Practice

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.

First launched in 1986, IFST's Good Manufacturing Practice Guide 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.

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.

About IFST

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.

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.

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.

First launched in 1986, IFST's Good Manufacturing Practice
Guide 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 6th 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.

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.

About IFST

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.

Auteur

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.

Échantillon de lecture
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INTRODUCTION
1.1

The purpose of this Guide is to outline the responsibilities of managers in relation to the efficient manufacture and control of food and drink products, thereby ensuring that such products are safe, wholesome and of the nature and quality intended. While it addresses manufacture of food and drink for use in the catering and vending industries, it does not deal with catering and retail activities per se. The Guide is therefore particularly concerned with advice to management on:

matters affecting product safety, including health and hygiene of personnel relating thereto;
product manufacture in terms of product and process control and handling under hygienic conditions in conformity with product, packaging and labelling specifications; and
associated matters such as training of personnel, documentation and record keeping, supplier approval, suitability of premises and equipment and site standards, waste avoidance, recovery and reworking of materials, laboratory management, traceability, verification activities, and preventive and corrective action and the management of customer complaints and product recall. 1.2

It is emphasised that the Guide is concerned with advice on principles, and it is recognised that methods other than those described, but which achieve the same ends, may be equally acceptable. Personnel and premises hygiene, because of its importance, is treated as a continuous theme and a subject for consideration throughout the document.

The Guide is in three part…