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.
Table of Contents
Part I General Guidance Chapter 1 Introduction Chapter 2 Quality Management System Chapter 3 Hazard Analysis Critical Control Point (HACCP) Chapter 4 Food Allergens Chapter 5 Foreign Body Controls Chapter 6 Manufacturing Activities Chapter 7 Management Review and Internal Audit Chapter 8 Product and Process Development and Validation Chapter 9 Documentation Chapter 10 Product Identifi cation and Traceability Chapter 11 Personnel and Training Chapter 12 Premises and Equipment Chapter 13 Water Supply Chapter 14 Cleaning and Sanitation Chapter 15 Infestation Control Chapter 16 Purchasing Chapter 17 Packaging Materials Chapter 18 Internal Storage Chapter 19 Crisis Management, Complaints and Product Recall Chapter 20 Corrective Action Chapter 21 Reworking Product Chapter 22 Waste Management Chapter 23 Warehousing, Transport and Distribution Chapter 24 Contract Manufacture Chapter 25 Calibration Chapter 26 Product Control, Testing and Inspection Chapter 27 Labelling Chapter 28 Electronic Data Processing and Control Systems Chapter 29 Good Control Laboratory Pract Chapter and Use of Outside Laboratory Services Chapter 30 Environmental Issues Chapter 31 Health and Safety Issues Part II Supplementary Guidance on Some Specifi c Production Categor Chapter 32 Heat-Preserved Foods Chapter 33 Chilled Foods Chapter 34 Frozen Foods Chapter 35 Dry Products and Materials Chapter 36 Compositionally Preserved Foods Chapter 37 Foods Critically Dependent on Specific Ingredients Chapter 38 Irradiated Foods Chapter 39 Novel Foods and Processes Chapter 40 Foods for Catering and Vending Operations Chapter 41 The Use of Food Additives and Processing Aids Chapter 42 Responsibilities of Importers Chapter 43 Export Part III Mechanisms for Review of This Gu Appendix I Defi nition of Some Terms Used in This Guide Appendix II Abbreviations Used in the Guide Appendix III Legislation and Guidance Appendix IV Additional References Appendix V List of Organisations and Individuals from Whom Help, Information or Comment Has Been Received
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