About IFST

The Institute of Food Science and Technology 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 recognized as a sign of proficiency and integrity.

Preface to the Seventh Edition ix

Acknowledgements xi

Decision Makers’ Summary xiii

Part I General Guidance

Chapter 1 Introduction 3

2 Quality Management System 9

3 Hazard Analysis Critical Control Point 17

4 Food Safety Culture 31

5 Food Crime and Food Integrity Management Systems 35

6 Food Crime Risk Assessment 45

7 Security and Countermeasures 53

8 Food Toxins, Allergens and Risk Assessment 63

9 Foreign Body Controls 75

10 Manufacturing Activities 85

11 Management Review, Internal Audit and Verification 95

12 Product and Process Development and Validation 101

13 Documentation 107

14 Product Identification and Traceability 115

15 Provenance and Authenticity 121

16 Electronic Identification and Digital Traceability Techniques 125

17 Personnel, Responsibilities and Training 129

18 Worker Welfare Standards 147

19 Premises and Equipment 151

20 Water Supply 169

21 Cleaning and Sanitation 173

22 Infestation Control 183

23 Purchasing 191

24 Packaging Materials 197

25 Smart Packaging 201

26 Internal Storage 205

27 Crisis Management, Complaints and Product Recall 211

28 Corrective and Preventive Action 217

29 Reworking Product 221

30 Waste Management 225

31 Food Donation Controls and Animal Food Supply 229

32 Warehousing, Transport and Distribution 233

33 Contract Manufacture and Outsourced Processing and Packaging 239

34 Calibration 241

35 Product Control, Testing and Inspection 245

36 Provenance and Integrity Testing 251

37 Labelling 253

38 Good Control Laboratory Practice and Use of Outside Laboratory Services 257

39 Electronic Data Processing and Control Systems 265

40 Sustainability Issues 269

41 Environmental Issues 271

42 Health and Safety Issues 275

Part II Supplementary Guidance on Some Specific Production Categories

Chapter 43 Heat‐Preserved Foods 279

44 Chilled Foods 289

45 Frozen Foods 299

46 Dry Food Products and Materials 307

47 Compositionally Preserved Foods 311

48 Foods Critically Dependent on Specific Ingredients 313

49 Irradiated Foods 315

50 Novel Foods and Processes 321

51 Foods for Catering and Vending Operations 325

52 The Use of Food Additives and Processing Aids 327

53 Responsibilities of Importers 331

54 Export 333

Part III Mechanisms for Review of this Guide

Appendix I Definition of Some Terms Used in this Guide 337

Appendix II Abbreviations Used in this Guide 347

Appendix III Legislation and Guidance 355

Appendix IV Additional References 357

Appendix V Contribution to the Seventh and Previous Editions of the Guide 361

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