Coverart for item
The Resource Food and drink--good manufacturing practice : a guide to its responsible management, Louise Manning, Royal Agricultural College, Herefordshire, UK [editor]

Food and drink--good manufacturing practice : a guide to its responsible management, Louise Manning, Royal Agricultural College, Herefordshire, UK [editor]

Label
Food and drink--good manufacturing practice : a guide to its responsible management
Title
Food and drink--good manufacturing practice
Title remainder
a guide to its responsible management
Statement of responsibility
Louise Manning, Royal Agricultural College, Herefordshire, UK [editor]
Creator
Contributor
Editor
Subject
Language
eng
Summary
This volume features a wealth of new information reflecting changes in the industry and advances in science that have occurred since the publication of the last edition back in 2013.
Member of
Cataloging source
DLC
http://bibfra.me/vocab/lite/collectionName
Food & drink.
Dewey number
664.00941
Index
index present
LC call number
TP369.G7
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
Manning, Louise
http://library.link/vocab/subjectName
  • Food industry and trade
  • TECHNOLOGY & ENGINEERING
  • Food industry and trade
  • Great Britain
Summary expansion
The latest updated edition of the market-leading guide to Good Manufacturing Practice (GMP) in the food and drink industry This all-new, 7th edition of Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management features a wealth of new information reflecting changes in the industry and advances in science that have occurred since the publication of the last edition back in 2013. They include topics such as: Food Safety Culture, Food Crime and Food Integrity Management Systems, Food Crime Risk Assessment including vulnerability risk assessment and Threat Analysis Critical Control Point (TACCP), Security and Countermeasures, Food Toxins, Allergens and Risk Assessment, Provenance and authenticity, Electronic and digital traceability technologies, Worker Welfare Standards; Smart Packaging, Food Donation Controls and Animal Food Supply, Safety Culture; Provenance and integrity testing and Sustainability Issues. In addition to the new topics mentioned above, Food and Drink - Good Manufacturing Practice, 7th Edition offers comprehensive coverage of information in chapters on Quality Management System; Hazard Analysis Critical Control Point (HACCP); Premises and Equipment; Cleaning and Sanitation; Product Control, Testing and Inspection; Heat Preserved Foods; Frozen Foods; Foods for Catering and Vending Operations; and much more. Comprises both general guidance and food sector-specific requirements for good manufacturing practice Incorporates all the most recent developments and changes in UK and EU law Provides a readable and accessible reference for busy managers in the food industryFood and Drink - Good Manufacturing Practice: A Guide to its Responsible Management, 7th Edition is a valuable reference for anyone in a managerial or technical capacity concerned with the manufacture, storage, and distribution of food and drink. The book is also a "must -read" for the recommended reading lists for food science, food technology and food policy undergraduate and postgraduate studies. IFST - the Institute of Food Science and Technology is the leading qualifying body for food professionals in Europe and the only professional qualifying body in the UK concerned with all aspects of food science and technology
Label
Food and drink--good manufacturing practice : a guide to its responsible management, Louise Manning, Royal Agricultural College, Herefordshire, UK [editor]
Instantiates
Publication
Note
Revised edition of Food & drink
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
GENERAL GUIDANCE. INTRODUCTION -- QUALITY MANAGEMENT SYSTEM -- HAZARD ANALYSIS CRITICAL CONTROL POINT -- FOOD SAFETY CULTURE -- FOOD CRIME AND FOOD INTEGRITY MANAGEMENT SYSTEMS -- FOOD CRIME RISK ASSESSMENT -- SECURITY AND COUNTERMEASURES -- FOOD TOXINS, ALLERGENS AND RISK ASSESSMENT -- FOREIGN BODY CONTROLS -- MANUFACTURING ACTIVITIES -- MANAGEMENT REVIEW, INTERNAL AUDIT AND VERIFICATION -- PRODUCT AND PROCESS DEVELOPMENT AND VALIDATION -- DOCUMENTATION -- PRODUCT IDENTIFICATION AND TRACEABILITY -- PROVENANCE AND AUTHENTICITY -- ELECTRONIC IDENTIFICATION AND DIGITAL TRACEABILITY TECHNIQUES -- PERSONNEL, RESPONSIBILITIES AND TRAINING -- WORKER WELFARE STANDARDS -- PREMISES AND EQUIPMENT -- WATER SUPPLY -- CLEANING AND SANITATION -- INFESTATION CONTROL -- PURCHASING -- PACKAGING MATERIALS -- SMART PACKAGING -- INTERNAL STORAGE -- CRISIS MANAGEMENT, COMPLAINTS AND PRODUCT RECALL -- CORRECTIVE AND PREVENTIVE ACTION -- REWORKING PRODUCT -- WASTE MANAGEMENT -- FOOD DONATION CONTROLS AND ANIMAL FOOD SUPPLY -- WAREHOUSING, TRANSPORT AND DISTRIBUTION -- CONTRACT MANUFACTURE AND OUTSOURCED PROCESSING AND PACKAGING -- CALIBRATION -- PRODUCT CONTROL, TESTING AND INSPECTION -- PROVENANCE AND INTEGRITY TESTING -- LABELLING -- GOOD CONTROL LABORATORY PRACTICE AND USE OF OUTSIDE LABORATORY SERVICES -- ELECTRONIC DATA PROCESSING AND CONTROL SYSTEMS -- SUSTAINABILITY ISSUES -- ENVIRONMENTAL ISSUES -- HEALTH AND SAFETY ISSUES -- SUPPLEMENTARY GUIDANCE ON SOME SPECIFIC PRODUCTION CATEGORIES. HEAT-PRESERVED FOODS -- CHILLED FOODS -- FROZEN FOODS -- DRY FOOD 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. APPENDIX I: DEFINITION OF SOME TERMS USED IN THIS GUIDE -- APPENDIX II: ABBREVIATIONS USED IN THIS GUIDE -- APPENDIX III: LEGISLATION AND GUIDANCE -- APPENDIX IV: ADDITIONAL REFERENCES -- APPENDIX V: CONTRIBUTION TO THE SEVENTH AND PREVIOUS EDITIONS OF THE GUIDE
Control code
1031042274
Edition
7th edition.
Extent
1 online resource
Form of item
online
Isbn
9781119388524
Lccn
2018016958
Media category
computer
Media MARC source
rdamedia
Media type code
  • n
http://library.link/vocab/ext/overdrive/overdriveId
9781119388524
Specific material designation
remote
System control number
(OCoLC)1031042274
Label
Food and drink--good manufacturing practice : a guide to its responsible management, Louise Manning, Royal Agricultural College, Herefordshire, UK [editor]
Publication
Note
Revised edition of Food & drink
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
GENERAL GUIDANCE. INTRODUCTION -- QUALITY MANAGEMENT SYSTEM -- HAZARD ANALYSIS CRITICAL CONTROL POINT -- FOOD SAFETY CULTURE -- FOOD CRIME AND FOOD INTEGRITY MANAGEMENT SYSTEMS -- FOOD CRIME RISK ASSESSMENT -- SECURITY AND COUNTERMEASURES -- FOOD TOXINS, ALLERGENS AND RISK ASSESSMENT -- FOREIGN BODY CONTROLS -- MANUFACTURING ACTIVITIES -- MANAGEMENT REVIEW, INTERNAL AUDIT AND VERIFICATION -- PRODUCT AND PROCESS DEVELOPMENT AND VALIDATION -- DOCUMENTATION -- PRODUCT IDENTIFICATION AND TRACEABILITY -- PROVENANCE AND AUTHENTICITY -- ELECTRONIC IDENTIFICATION AND DIGITAL TRACEABILITY TECHNIQUES -- PERSONNEL, RESPONSIBILITIES AND TRAINING -- WORKER WELFARE STANDARDS -- PREMISES AND EQUIPMENT -- WATER SUPPLY -- CLEANING AND SANITATION -- INFESTATION CONTROL -- PURCHASING -- PACKAGING MATERIALS -- SMART PACKAGING -- INTERNAL STORAGE -- CRISIS MANAGEMENT, COMPLAINTS AND PRODUCT RECALL -- CORRECTIVE AND PREVENTIVE ACTION -- REWORKING PRODUCT -- WASTE MANAGEMENT -- FOOD DONATION CONTROLS AND ANIMAL FOOD SUPPLY -- WAREHOUSING, TRANSPORT AND DISTRIBUTION -- CONTRACT MANUFACTURE AND OUTSOURCED PROCESSING AND PACKAGING -- CALIBRATION -- PRODUCT CONTROL, TESTING AND INSPECTION -- PROVENANCE AND INTEGRITY TESTING -- LABELLING -- GOOD CONTROL LABORATORY PRACTICE AND USE OF OUTSIDE LABORATORY SERVICES -- ELECTRONIC DATA PROCESSING AND CONTROL SYSTEMS -- SUSTAINABILITY ISSUES -- ENVIRONMENTAL ISSUES -- HEALTH AND SAFETY ISSUES -- SUPPLEMENTARY GUIDANCE ON SOME SPECIFIC PRODUCTION CATEGORIES. HEAT-PRESERVED FOODS -- CHILLED FOODS -- FROZEN FOODS -- DRY FOOD 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. APPENDIX I: DEFINITION OF SOME TERMS USED IN THIS GUIDE -- APPENDIX II: ABBREVIATIONS USED IN THIS GUIDE -- APPENDIX III: LEGISLATION AND GUIDANCE -- APPENDIX IV: ADDITIONAL REFERENCES -- APPENDIX V: CONTRIBUTION TO THE SEVENTH AND PREVIOUS EDITIONS OF THE GUIDE
Control code
1031042274
Edition
7th edition.
Extent
1 online resource
Form of item
online
Isbn
9781119388524
Lccn
2018016958
Media category
computer
Media MARC source
rdamedia
Media type code
  • n
http://library.link/vocab/ext/overdrive/overdriveId
9781119388524
Specific material designation
remote
System control number
(OCoLC)1031042274

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