Issue 7 was published in January 2015, and the requirements are an evolution from previous issues, with a continued emphasis on management commitment, a Hazard Analysis and Critical Control Point (HACCP)-based food safety programme and supporting quality management system. The objective has been to direct the focus of the audit towards the implementation of good manufacturing prac-tices within the production areas with increased emphasis on areas which have traditionally resulted in recalls and withdrawals (e.g. label and packing management).