4.1 Staff training programme including records 4.1.1 All employees should be informed in writing of their legal obligations and the company's policy on personal hygiene prior to commencing work, with periodic updates as necessary. It is recommended that a standard induction course explaining the relevant legislation is designed and used by all QA managers for new staff

3. Process Equipment/Machinery 3.1 Adequate equipment layout avoiding congestion 3.1.1 The design and layout of the factory and equipment must ensure efficient production of safe products and allow access for adequate cleaning and pest control

2.Storage Facilities 2.1 Use of off site facilities- are they controlled 2.1.1 Where the manufacturer commissions the services of (or contracts to off facities e.g. airport

GUIDELINES FOR IMPLEMTING GMP IN FOOD PROCESSING 1. Factory Structure and Fabrication 1.1 Adequate separation including clean and dirty processes 1.1.1 The flow of raw materials, work in progress, finished product, personnel and equipment through the factory should be as linear as possible Auditor's Recommendations

1. 1 Promotion of exports from developing countries to the European Union(EUand other industrialized countries-al n overview Supplying safe and high quality foods is more important than ever, as importers of food products demand safe food in compliance with strict hvgiene rules Quality improvement, however, is a continuous process The present concems in quality with respect to insects, extraneous matter, moisture, ash, micro-organisms insects, mites, mycotoxin, pesticide residues, heavy metals, non permitted colors, animal excreta, etc. will be

General references on dairy chemistry 1 Production and utilization of milk 1. 1 Introduction 1. 3 Classification of mammal 1.4 Structure and development of

A/B milk and yoghurt, 428 atto Abbe refractometer. 458 Apo-lactoferrin, 364 of cheese. 4 Apparent viscosity, 454, 455 djunct starters, 41 Arachidonic acid, 142 attenuated lactic acid bacteria, 418 Arteriovenous difference studies. 2( elevated ripening temperature, 41 Arthrobacter spp, 407

Milk has been the subject of scientific study for about 150 years and consequently, is probably the best characterized, in chemical terms, of our major foods. It is probably also the most complicated and serves as the raw material for a very large and diverse family of food products. Dairy science

son Science, 2-6 Boundary Row, London SEl 8HN, UK Thomson Science, 2-6 Boundary Row, London SEl 8HN, UK Thomson Science, 115 Fifth Avenue, New York NY 10003, USA Thomson Science, Suite 750, 400 Market Street, Philadelphia, PA 19106 Thomson Science, Pappelallee 3, 69469 Weinheim, Germany

Milk is a dilute emulsion consisting of an oil/fat dispersed phase and an aqueous colloidal continuous phase. The physical properties of milk are similar to those of water but are modified by the presence of various solutes (proteins, lactose and salts) in the continuous phase and by the degree of dispersion of the emulsified and colloidal components