Food & Drink – Good Manufacturing Practice – A Guide to its Responsible Management 6e A Guide to Its Responsible Management

About the book First launched in 1986, the IFSTs GMP Guide has been widely recognised 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. The most recent (5th) edition was published in 2007 and was edited by Louise Manning. It was published in paperback and electronic formats by the IFST, and marketed solely by them, mainly through their website: 529 hard copies and 21 e-copies were sold. The proposed 6th edition will be the first edition to be published by Wiley.   What makes it different? The 6th edition will be a revised update and will include all the latest standards and guidance, especially with regard to legislation-driven areas such as HACCP. It is proposed that the IFST will buy back 400 copies of the book upon publication, at a rate of £50 per copy. The IFST will then sell these on, through their website and other channels (e.g. conferences), to IFST members and others. Wiley Blackwell will market and sell the book globally, giving the book a far greater reach than in previous editions. Wiley will also produce an e-book of the text to be sold online via wiley.com. 

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 manufacturers liability and protect them from prosecution. First launched in 1986, IFSTs 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.