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)

This Code of Practice provides essential advice and guidance for manufacturers of vacuum and modified atmosphere packaged chilled foods.

Available formats:

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.

Available formats:

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.

Available formats:

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.

Available formats:

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.

Available formats:

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.

Available formats:

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.

Available formats:

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.

Available formats:

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.

Available formats:

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.

Available formats:

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.

Available formats:

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.

Available formats:

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.

Available formats:

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.

Available formats:

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.

Available formats:

Safety

Key Publications

Show all Subjects & Categories