Campden BRI
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.
Available formats:
Guideline 11: The Manufacture of Vacuum and Modified Atmosphere Packaged Chilled Foods: A Code of Practice (Second Edition)
Guideline 19: Managing Pesticides in the Food Chain (Third Edition 2013)
Guideline 20: Effective Microbiological Sampling of Food Processing Environments
Guideline 39: Guidelines for the Hygienic Design, Construction and Layout of Food Processing Factories
Guideline 42: HACCP: A Practical Guide (Fourth Edition)
Guideline 45: Manual of Hygiene Methods for the Food and Drink Industry
Guideline 51: Pasteurisation: A Food Industry Practical Guide (Second Edition)
Guideline 55: Cleaning and Disinfection of Food Factories: A Practical Guide
Guideline 56: Heat Processing of Packaged Foods: Guidelines for Establishing the Thermal Process
Guideline 59: Validation of Cleaning to Remove Food Allergens
Guideline 60: Traceability in the Food and Feed Chain: General Principles and Basic System Requirements
Guideline 62: Hand Hygiene: Guidelines for Best Practice
Guideline 65: Risk Assessment and Management of Raw Materials
Guideline 68: A Guide to Microorganisms And Their Control
Guideline 70: Guidelines on the Reuse of Potable Water for Food Processing Operations
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).
Available formats:
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).
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