Part I General Guidance
Chapter 1 Introduction
2 Quality Management System
3 Hazard Analysis Critical Control Point
4 Food Safety Culture
5 Food Crime and Food Integrity Management Systems
6 Food Crime Risk Assessment
7 Security and Countermeasures
8 Food Toxins, Allergens and Risk Assessment
9 Foreign Body Controls
10 Manufacturing Activities
11 Management Review, Internal Audit and Verification
12 Product and Process Development and Validation
13 Documentation
14 Product Identification and Traceability
15 Provenance and Authenticity
16 Electronic Identification and Digital Traceability Techniques
17 Personnel, Responsibilities and Training
18 Worker Welfare Standards
19 Premises and Equipment
20 Water Supply
21 Cleaning and Sanitation
22 Infestation Control
23 Purchasing
24 Packaging Materials
25 Smart Packaging
26 Internal Storage
27 Crisis Management, Complaints and Product Recall
28 Corrective and Preventive Action
29 Reworking Product
30 Waste Management
31 Food Donation Controls and Animal Food Supply
32 Warehousing, Transport and Distribution
33 Contract Manufacture and Outsourced Processing and Packaging
34 Calibration
35 Product Control, Testing and Inspection
36 Provenance and Integrity Testing
37 Labelling
38 Good Control Laboratory Practice and Use of Outside Laboratory Services
39 Electronic Data Processing and Control Systems
40 Sustainability Issues
41 Environmental Issues
42 Health and Safety Issues
Part II Supplementary Guidance on Some Specific Production Categories
Chapter 43 Heat‐Preserved Foods
44 Chilled Foods
45 Frozen Foods
46 Dry Food Products and Materials
47 Compositionally Preserved Foods
48 Foods Critically Dependent on Specific Ingredients
49 Irradiated Foods
50 Novel Foods and Processes
51 Foods for Catering and Vending Operations
52 The Use of Food Additives and Processing Aids
53 Responsibilities of Importers
54 Export
Part III Mechanisms for Review of this Guide
Appendix I Definition of Some Terms Used in this Guide
Appendix II Abbreviations Used in this Guide
Appendix III Legislation and Guidance
Appendix IV Additional References
Appendix V Contribution to the Seventh and Previous Editions of the Guide
