The latest updated edition of the market-leading guide to Good Manufacturing Practice (GMP) in the food and drink industry, Food and Drink – Good Manufacturing Practice: A Guide to its Responsible Management, offers comprehensive coverage of essential topics for responsible management in the sector. This all-new, 7th edition includes a wealth of new information reflecting changes in the industry and advances in science that have occurred since the publication of the last edition in 2013. Key areas covered include:
- 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, integrity testing, and Sustainability Issues
In addition to the new topics mentioned above, this 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. Published by Wiley, this book is a must-have resource for anyone involved in the food and drink industry looking to ensure responsible management practices.