Food and Drink - Good Manufacturing Practice A Guide to its Responsible Management
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Sprache:Englisch
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Produktdetails
Format
ePUB
Kopierschutz
Ja
Family Sharing
Nein
Text-to-Speech
Ja
Erscheinungsdatum
26.11.2012
Verlag
For DummiesSeitenzahl
280 (Printausgabe)
Dateigröße
825 KB
Auflage
6. Auflage
Sprache
Englisch
EAN
9781118318232
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.
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.
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