Campden BRI offer practical scientific, technical, legislative
and information support to the food, drink and allied industries. Their
publications provide leading industry guidance on best practice and legislation
about the food and drink sectors.
Listed below by ascending Guideline number are some of the of key Campden BRI publications available.
Guideline 5: Foreign Bodies in
Foods: Guidelines for their Prevention, Control and Detection (Second Edition)
Foreign body
contamination is among the biggest sources of complaints and prosecution in the
food industry. It is therefore vital that the food supply and allied industries
are aware of, and act in accordance with, the latest developments in the
control, prevention and detection of foreign bodies in food.
Book
- Published:16 Dec 2011
- ISBN: 9780905942681
- Price: £75.00
- Published:16 Mar 2012
- ISBN: 9780117080867
- Price: £75.00
Guideline 11: The Manufacture of
Vacuum and Modified Atmosphere Packaged Chilled Foods: A Code of Practice
(Second Edition)
This Code of
Practice provides essential advice and guidance for manufacturers of vacuum and
modified atmosphere packaged chilled foods.
Book
- Published:16 Dec 2011
- ISBN: 9780907503545
- Price: £90.00
- Published:16 Mar 2012
- ISBN: 9780117080850
- Price: £90.00
Guideline 19: Managing Pesticides
in the Food Chain (Third Edition 2013)
Managing
Pesticides in the Food Chain, 3rd Edition 2013 will help farmers, growers, food
processors, food manufactures and retailers understand and respond to the
legislative and voluntary controls of pesticides in the food chain.
Book
- Published:25 Apr 2013
- ISBN: 9780907503750
- Price: £135.00
- Published:09 May 2013
- ISBN: 9780117082014
- Price: £135.00
Guideline 20: Effective
Microbiological Sampling of Food Processing Environments
This guideline
provides essential advice to help technical personnel to devise suitable and
effective plans to systematically sample the food environment, ensuring the
safety of food produced in that environment.
Book
- Published:16 Dec 2011
- ISBN: 9780905942131
- Price: £60.00
- Published:16 Mar 2012
- ISBN: 9780117080843
- Price: £60.00
Also available in
eBook
format
Guideline 39: Guidelines for the
Hygienic Design, Construction and Layout of Food Processing Factories
This guideline
has been created to help food and construction industry personnel to identify
and consider the main hygiene-related factors that need to be taken into
account when designing, building and refurbishing food production
premises.
Book
- Published:16 Dec 2011
- ISBN: 9780905942575
- Price: £90.00
- Published:16 Mar 2012
- ISBN: 9780117080836
- Price: £90.00
Also available in
eBook
format
Guideline 42: HACCP: A Practical
Guide (Fourth Edition)
HACCP
(Hazard Analysis and Critical Control Point) is the internationally recognised
approach to the prevention of foodborne hazards and assurance of food
safety.
Book
- Published:16 Dec 2011
- ISBN: 9780907503521
- Price: £75.00
- Published:16 Mar 2012
- ISBN: 9780117080829
- Price: £75.00
Also available in
eBook
format
Guideline 45: Manual of Hygiene
Methods for the Food and Drink Industry
This guideline
is an essential reference for factory laboratory, quality assurance, technical
or hygiene staff. It provides detailed descriptions of hygiene methods for the
environmental sampling of surfaces, people, the air and process waters.
Book
- Published:16 Dec 2011
- ISBN: 9780905942704
- Price: £120.00
- Published:16 Mar 2012
- ISBN: 9780117080812
- Price: £150.00
Also available in
eBook
format
Guideline 51: Pasteurisation: A
Food Industry Practical Guide (Second Edition)
This guideline
provides in-depth information on the pasteurisation process, helping food and
drink manufacturers to safely apply the principles to their
products.
Book
- Published:16 Dec 2011
- ISBN: 9780905942896
- Price: £120.00
- Published:16 Mar 2012
- ISBN: 9780117080805
- Price: £120.00
Also available in
eBook
format
Guideline 55: Cleaning and
Disinfection of Food Factories: A Practical Guide
This is the
definitive guideline for Technical, Operational and Hygiene Managers, providing
information and advice on the design, implementation and control of cleaning
and disinfection programmes.
Book
- Published:16 Dec 2011
- ISBN: 9780907503453
- Price: £90.00
- Published:16 Mar 2012
- ISBN: 9780117080799
- Price: £90.00
Also available in
eBook
format
Guideline 56: Heat Processing of
Packaged Foods: Guidelines for Establishing the Thermal Process
This
guideline details the use of heat processes to ensure the safety of in-pack
sterilised food and drinks and pasteurised products.
Book
- Published:16 Dec 2011
- ISBN: 9780907503446
- Price: £90.00
- Published:16 Mar 2012
- ISBN: 9780117080782
- Price: £90.00
Also available in
eBook
format
Guideline 59: Validation of
Cleaning to Remove Food Allergens
Validation of
Cleaning to Remove Food Allergens provides essential guidance for manufacturers
that produce both products that intentionally contain allergens and those that
do not, on the same line or in the same processing environment.
Book
- Published:16 Dec 2011
- ISBN: 9780907503552
- Price: £90.00
- Published:16 Mar 2012
- ISBN: 9780117080775
- Price: £90.00
Also available in
eBook
format
Guideline 60: Traceability in the
Food and Feed Chain: General Principles and Basic System Requirements
This
gudieline helps organisations at all stages in the chain to understand and
implement traceability measures.
Book
- Published:16 Dec 2011
- ISBN: 9780907503569
- Price: £90.00
- Published:16 Mar 2012
- ISBN: 9780117080768
- Price: £90.00
Also available in
eBook
format
Guideline 62: Hand Hygiene:
Guidelines for Best Practice
This guideline
brings together knowledge and practices from both the food and medical
industries and proposes best practice for hand hygiene within the food
industry.
Book
- Published:16 Dec 2011
- ISBN: 9780907503606
- Price: £90.00
- Published:16 Mar 2012
- ISBN: 9780117080751
- Price: £90.00
Also available in
eBook
format
Guideline 65: Risk Assessment and
Management of Raw Materials
This guideline
brings together knowledge and practices from both the food and medical
industries and proposes best practice for hand hygiene within the food
industry.
Book
- Published:16 Dec 2011
- ISBN: 9780907503675
- Price: £90.00
- Published:16 Mar 2012
- ISBN: 9780117080874
- Price: £90.00
Also available in
eBook
format
Guideline 68: A Guide to
Microorganisms And Their Control
A guide to
microorganisms and their control supplements existing work on food
microbiology, presenting information in an easy to read format, making it
accessible to non-microbiologists.
Book
- Published:27 Feb 2012
- ISBN: 9780907503705
- Price: £95.00
- Published:16 Mar 2012
- ISBN: 9780117080881
- Price: £95.00
Also available in
eBook
format
Guideline 70: Guidelines on the
Reuse of Potable Water for Food Processing Operations
Guidelines on
the reuse of potable water for food processing operations provides help on the
assessment of microbiological, chemical and physical hazards that can enter
potable water following its first use in a food processing
operation.
Book
- Published:18 Jan 2013
- ISBN: 9780117081086
- Price: £95.00
- Published:20 Jun 2012
- ISBN: 9780907503736
- Price: £95.00
Guideline 72: TACCP (Threat
Assessment and Critical Control Point): A Practical Guide 2014
A
core element in the defence of food and drink against attack is a systematic
evaluation of vulnerable elements of the supply chain, carried out by an
experienced and trusted team - Threat Assessment and Critical Control Point
(TACCP).
Book
- Published:20 Aug 2014
- ISBN: 9780907503774
- Price: £135.00
Guideline 73: The Principles Of
Assuring The Microbiological Safety Of Low Moisture Foods Such As Nuts And
Seeds 2014
A core element
in the defence of food and drink against attack is a systematic evaluation of
vulnerable elements of the supply chain, carried out by an experienced and
trusted team - Threat Assessment and Critical Control Point (TACCP).
Book
- Published:02 Sep 2014
- ISBN: 9780907503781
- Price: £135.00
Show all Subjects & Categories