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.
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)
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.
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
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.