Louise Manning

This book features five peer-reviewed reviews on good agricultural practices (GAP). The first chapter describes GAP, notions of good farming and how GAP standards have developed over time. The chapter also identifies opportunities to evolve these pre- and post-harvest or slaughter standards, and their related principles and practices in the future. The second chapter reviews the role of GAP in preventing microbial contamination of fresh produce. The chapter also summarises how GAP have evolved, as well the impact they have had on the fresh produce industry. The third chapter considers emerging aspects of GAP in the context of controlled environment agriculture and explores how performance criterion and monitoring programmes can be developed as part of an effective food safety control programme. The fourth chapter explores the role of GAP in optimising maize-based cropping systems. The chapter illustrates the importance of setting targets and measuring performance through the inclusion of a case study on improving maize cultivation in the US, Ethiopia and Argentina. The final chapter reviews the range of GAP in smallholder organic export banana production and the ways in which they can be improved to make banana production more sustainable.

This book features five peer-reviewed reviews on optimising agri-food supply chains. The first chapter provides an overview of agri-food supply chains and explores the unique characteristics which differentiate them from other manufacturing supply chains. The chapter also provides a framework for designing future agri-food supply chains. The second chapter reviews recent advances in agri-food traceability systems and technologies, as well as barriers to their implementation. The chapter also explores possible improvement pathways and policy interventions to promote deployment of advanced food traceability systems. The third chapter considers food governance and how it frames crisis management and product recalls in food supply chains. The chapter also addresses the use of Blockchain systems within public-private partnerships for food governance. The fourth chapter highlights the causes of food losses and waste (FLW) and outlines strategies to prevent/reduce FLW along the supply chain, including investments, good practices, behavioural changes and coordination within the food chain. The final chapter explores the role of decision support systems in improving data management in agri-food supply chains. The chapter also provides an overview of organisational models used in data communication along the supply chain.

The latest updated edition of the market-leading guide to Good Manufacturing Practice (GMP) in the food and drink industry This all-new, 7th edition of Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management features a wealth of new information reflecting changes in the industry and advances in science that have occurred since the publication of the last edition back in 2013. They include topics such as: 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 and integrity testing and Sustainability Issues. In addition to the new topics mentioned above, Food and Drink - Good Manufacturing Practice, 7th 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. Comprises both general guidance and food sector-specific requirements for good manufacturing practiceIncorporates all the most recent developments and changes in UK and EU lawProvides a readable and accessible reference for busy managers in the food industry Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management, 7th Edition is a valuable reference for anyone in a managerial or technical capacity concerned with the manufacture, storage, and distribution of food and drink. The book is also a “must –read” for the recommended reading lists for food science, food technology and food policy undergraduate and postgraduate studies. IFST - the Institute of Food Science and Technology is the leading qualifying body for food professionals in Europe and the only professional qualifying body in the UK concerned with all aspects of food science and technology.

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 manufacturer’s liability and protect them from prosecution. First launched in 1986, IFST’s 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.