Edited by Louise Manning.

"Institute of Food Science and Technology (UK)."

Includes bibliographical references and index.

Print version record.

General 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.