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Campden BRI

Campden BRI logoCampden 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.



Foreign Bodies in Foods: Guidelines for their Prevention, Control and Detection (Second Edition) 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.


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  • Published: 16 Mar 2012
  • ISBN: 9780117080867
  • Price: £75.00 (£90.00 inc. VAT)
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The Manufacture of Vacuum and Modified Atmosphere Packaged Chilled Foods: A Code of Practice (Second Edition) 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.


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  • Published: 16 Mar 2012
  • ISBN: 9780117080850
  • Price: £90.00 (£108.00 inc. VAT)
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Managing Pesticides in the Food Chain, 3rd Edition 2013 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.


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  • Published: 09 May 2013
  • ISBN: 9780117082014
  • Price: £135.00 (£162.00 inc. VAT)
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Effective Microbiological Sampling of Food Processing Environments 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.


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  • Published: 16 Mar 2012
  • ISBN: 9780117080843
  • Price: £60.00 (£72.00 inc. VAT)
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Guidelines for the Hygienic Design, Construction and Layout of Food Processing Factories 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.


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  • Published: 16 Mar 2012
  • ISBN: 9780117080836
  • Price: £90.00 (£108.00 inc. VAT)
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HACCP: A Practical Guide (Fourth Edition) 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.


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  • Published: 16 Mar 2012
  • ISBN: 9780117080829
  • Price: £75.00 (£90.00 inc. VAT)
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Manual of Hygiene Methods for the Food and Drink Industry 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.


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  • Published: 16 Mar 2012
  • ISBN: 9780117080812
  • Price: £150.00 (£180.00 inc. VAT)
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Pasteurisation: A Food Industry Practical Guide (Second Edition) 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.


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  • Published: 16 Mar 2012
  • ISBN: 9780117080805
  • Price: £120.00 (£144.00 inc. VAT)
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Cleaning and Disinfection of Food Factories: A Practical Guide 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.


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  • Published: 16 Mar 2012
  • ISBN: 9780117080799
  • Price: £90.00 (£108.00 inc. VAT)
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Heat Processing of Packaged Foods: Guidelines for Establishing the Thermal Process 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.


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  • Published: 16 Mar 2012
  • ISBN: 9780117080782
  • Price: £90.00 (£108.00 inc. VAT)
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Guideline 59: Validation of Cleaning to Remove Food Allergens 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.


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  • Published: 16 Mar 2012
  • ISBN: 9780117080775
  • Price: £90.00 (£108.00 inc. VAT)
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Guideline 60: Traceability in the Food and Feed Chain: General Principles and Basic System Requirements 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.


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  • Published: 16 Mar 2012
  • ISBN: 9780117080768
  • Price: £90.00 (£108.00 inc. VAT)
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Guideline 62: Hand Hygiene: Guidelines for Best Practice 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.


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  • Published: 16 Mar 2012
  • ISBN: 9780117080751
  • Price: £90.00 (£108.00 inc. VAT)
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Risk Assessment and Management of Raw Materials 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.


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  • Published: 16 Mar 2012
  • ISBN: 9780117080874
  • Price: £90.00 (£108.00 inc. VAT)
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Guideline 68: A Guide to Microorganisms And Their Control 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.


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  • Published: 16 Mar 2012
  • ISBN: 9780117080881
  • Price: £95.00 (£114.00 inc. VAT)
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Guideline 70: Guidelines on the Reuse of Potable Water for Food Processing Operations 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.


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  • Published: 18 Jan 2013
  • ISBN: 9780117081086
  • Price: £95.00 (£114.00 inc. VAT)
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Guideline 72 TACCP 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).


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Guideline 73 Principles of Assuring The Microbiological Safety Of low Moisture Foods Such As Nuts and Seeds 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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