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Campden BRI conference notes and guide.

The Waste and Resource use in the Food Industry Conference, covered two key environmental areas to help businesses across the food sector to prioritize their sustainability initiatives.

The first day focused on a range of methods for recovering energy from food processing waste streams, while the second part presented initiatives to assess and reduce greenhouse gas emissions throughout the food supply chain.

Environmental performance and sustainability issues are increasingly important in business strategy. Presentations analyzed how to manage resource use across the food supply chain, improve energy and fuel efficiency, and reduce the carbon impact across the product life cycle. These notes take the form of most of the power-point presentations used over the two days, along with additional summaries in some cases.

The Cleaning and disinfection: Managing new challenges--Conference Notes are for ensuring that factories are cleaned and disinfected effectively as a fundamental prerequisite in the production of safe and wholesome food.

A series of new challenges have focused attention on this traditional procedure. This conference addressed many pertinent questions, including:

Are the practices implemented in the food industry still effective and best practice?

How can costs, particularly those associated with water use, be reduced using innovative chemicals and techniques?

How can persistent or 'house' strains of microorganisms be eliminated from the production environment?

How can allergens be controlled--does cleaning work as a control barrier between products?

Will the implementation of new legislation make cleaning and disinfection better or restrict choice?

Does the use of disinfectants in the food industry promote drug resistant strains in the clinical environment?

These notes take the form of most of the powerpoint presentations used over the two days, along with additional summaries in some cases.

Updated guidance on HACCP for manufacturers, retailers and food service operators HACCP: A practical guide (Guideline 42--4th edition) combines a clear explanation of the principles of HACCP (Hazard Analysis and Critical Control Point) with sound practical advice on how to approach and implement HACCR It particularly focuses on the increasing importance of pre-requisites, and the need to document decisions regarding hazard and risk analysis. The guide:

Takes full account of current legislation and the discussions, recommendations and endorsement of HACCP by Codex Alimentarius.

Outlines the key principles and history of HACCP, with clear definition of the terms used.

Gives sound practical advice on how to conduct a HACCP study and how to implement it to avoid biological, chemical and physical hazards.

Describes and explains the concept of pre-requisite and operational pre-requisite programmes and how they relate to HACCP.

Illustrates HACCP through a worked example--a cook-in sauce in a glass jar.

Can be applied to new or existing products and processes in all food companies from small operators to large multiples.

An audio podcast discussing the latest requirements of HACCP is available.

Contact Campden BRI on tel 01386 842225 or visit

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Title Annotation:INFORMALIA
Publication:Food Trade Review
Article Type:Conference notes
Geographic Code:4EUUK
Date:Mar 1, 2009
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