15 June 1992 Guidelines Provided for Good Manufacturing Practice in Food Industry

Editing books about food and nutrition has become almost a staple spare time diet for Lincoln University scientist Dr Geoffrey Savage.

A nutritional biochemist and senior lecturer at Lincoln, Dr Savage has just seen his latest effort served up for public consumption.

Published and launched by the New Zealand Institute of Food Science and Technology, the book is entitled "Good Manufacturing Practice in the Food Industry: a Guide to Responsible Management".

It was commissioned by the NZIFST and the New Zealand Organisation for Quality, and prepared by MAF Qual in association with the NZIFST's Quality Assurance Division.

The chairperson of the Institute's Quality Assurance Division, David Bayliss, says that a lot of New Zealand companies need to improve what they're doing and improvement should never stop.

"Within every company there needs to be a dedication to improving quality," he says.

"A company that is quality conscious and applies good manufacturing practice is more competitive internationally, and New Zealand needs to focus on that."

The 100-page book brings together the combined wisdom and knowledge of a wide range of food industry experts. Watties, Nestlé, Bluebird Foods, Gracelands Laboratories, the Dairy Board, and the Trade Development Board, are all among those who submitted material. Final production and editing was carried out by Dr Savage at Lincoln.

The book, presented in the form of a set of guidelines, has been produced in the hope that it will help food processors and handlers develop systems guaranteeing the quality of New Zealand food products and enhancing the competitive position of New Zealand food companies domestically and internationally.

Information in the book will be updated regularly by the NZ Institute of Food Science and Technology to ensure it keeps pace with changes and trends in processing and handling.

"New Zealand is world renowned as a producer of food and it is vitally important that we match that reputation with an equally good one in the area of processing food," says Dr Savage. "This is particularly so as we move more and more into food processing activities.

"Our recommendations have no statutory force," says Dr Savage, "but perhaps they do foreshadow legislation on food standards which is in the process of introduction."

Topics covered range from basic manufacturing practice such as quality management, infestation controls and foreign matter considerations, through guidelines for specific sectors such as chilled foods, frozen foods, dry products and heat preserved foods, to specialised topics such as warehousing, transport and distribution, the use of food additives and processing aids, and exporting.

"There is an increasing worldwide awareness of food quality and safety," says Dr Savage.

"Customers are demanding higher quality foods that are safe, wholesome and nutritious. Technical specifications from customers are becoming increasingly sophisticated.

"As an exporter of food products New Zealand needs to be aware of all the trends, developments and requirements. Our guidelines are designed to enhance this awareness."

The book gives advice on health and hygiene for personnel, product safety including particular requirements for high risk foods, the design of premises and equipment, waste avoidance, and complaints and recall procedures.

The book was printed by Lincoln University Printery and copies are available at $32 from Lincoln University Bookshop or the NZ Institute of Food Science and Technology, PO Box 15-052, Christchurch.

Last year Dr Savage edited "Crossroads '91: Foods of the '90s" which brought together a collection of papers presented at the NZ Institute of Food Science and Technology's conference in Nelson.

"With that publication we were saying that New Zealand food manufacturers are at a crossroads and they must decide their future directions. It is obvious the industry has to be consumer led, but there is sometimes a conflict between giving consumers what they want in the way of quick, convenient food, and what they say they also want in terms of sound nutrition – that is food which is wholesome, safe, nutritious, and produced in an environmentally friendly way."

Another recent product from Dr Savage's editorial desk is the publication "Grain Legumes", the proceedings of a National Symposium and Workshop on Grain Legumes held at Lincoln.

Edited in association with Lincoln University agronomist George Hill, this book provides up to date information on grain legumes for food and trade, legume research, the trend towards unifying grain marketing, production and research, and opportunities for grain legumes with potential in New Zealand – lentils, peanuts, chickpeas, navy beans, lupins and faba beans.

Dr Savage points out that while grain legumes do not have a particularly high profile in Western countries they are in fact an efficient and good source of nourishment.

"Legumes have immense potential if marketed properly," he says.

Ian Collins, Journalist, Lincoln University, Canterbury, New Zealand