000			04196cam a2200613Ka 4500
001			ocn827279374
003			OCoLC
005			20170917135855.0
006			m o d
007			cr cnu---unuuu
008			130212s2013 enk ob 001 0 eng d
020			_a9781118318249 _q(electronic bk.)
020			_a1118318242 _q(electronic bk.)
020			_a9781118318225 _q(electronic bk.)
020			_a1118318226 _q(electronic bk.)
020			_z9781118318201
020			_z111831820X
029	1		_aAU@ _b000050561596
029	1		_aDEBBG _bBV041053047
029	1		_aNZ1 _b15341517
029	1		_aNZ1 _b16175242
029	1		_aDEBBG _bBV043395395
035			_a(OCoLC)827279374 _z(OCoLC)823646664
040			_aN$T _beng _epn _cN$T _dDG1 _dYDXCP _dE7B _dOCLCF _dUKDOC _dOCLCO _dOCLCQ _dCOO _dOCLCQ _dDEBBG
043			_ae-uk---
049			_aMAIN
050		4	_aTP369.G7 _bF66 2013eb
072		7	_aBUS _x070120 _2bisacsh
082	0	4	_a338.4/76640941 _223
245	0	0	_aFood & drink : good manufacturing practice : a guide to its responsible management / _cInstitute of Food Science & Technology. _h[electronic resource]
246	3		_aFood and drink
246	3		_aGMP
250			_a6th ed.
260			_aChichester, West Sussex, UK ; _aAmes, Iowa, USA : _bWiley-Blackwell, _c2013.
300			_a1 online resource
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aEdited by Louise Manning.
500			_a"Institute of Food Science and Technology (UK)."
504			_aIncludes bibliographical references and index.
505	0		_aGeneral Guidance. Introduction -- Quality Management System -- Hazard Analysis Critical Control Point (HACCP) -- Food Allergens -- Foreign Body Controls -- Manufacturing Activities -- Management Review and Internal Audit -- Product and Process Development and Validation -- Documentation -- Product Identification and Traceability -- Personnel and Training -- Premises and Equipment -- Water Supply -- Cleaning and Sanitation -- Infestation Control -- Purchasing -- Packaging Materials -- Internal Storage -- Crisis Management, Complaints and Product Recall -- Corrective Action -- Reworking Product -- Waste Management -- Warehousing, Transport and Distribution -- Contract Manufacture -- Calibration -- Product Control, Testing and Inspection -- Labelling -- Electronic Data Processing and Control Systems -- Good Control Laboratory Practice and Use of Outside Laboratory Services -- Environmental Issues -- Health and Safety Issues -- Supplementary Guidance on some Specific Production Categories. Supplementary Guidance on some Specific Production Categories -- Heat-Preserved Foods -- Chilled Foods -- Frozen Foods -- Dry 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. Mechanisms for Review of this Guide -- Appendix I: Definition 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.
588	0		_aPrint version record.
650		0	_aFood industry and trade _zGreat Britain _xQuality control.
650		7	_aBUSINESS & ECONOMICS _xIndustries _xFood Industry. _2bisacsh
650		7	_aFood industry and trade _xQuality control. _2fast _0(OCoLC)fst00930920
651		7	_aGreat Britain. _2fast _0(OCoLC)fst01204623
655		4	_aElectronic books.
700	1		_aManning, Louise, _eeditor.
710	2		_aInstitute of Food Science and Technology (Great Britain)
776	0	8	_iPrint version: _tFood & drink. _b6th ed. _dChichester, West Sussex, UK ; Ames, Iowa, USA : Wiley-Blackwell, 2013 _z9781118318201 _w(DLC) 2012044840 _w(OCoLC)818327352
856	4	0	_uhttp://onlinelibrary.wiley.com/book/10.1002/9781118318225 _zWiley Online Library
942			_2ddc _cBK
999			_c206429 _d206429