New guidelines published

We have recently published two new guidelines: Guideline 72 on TACCP (Threat Analysis Critical Control Point) and Guideline 73 which addresses the safety of dry products such as nuts and seeds.

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. TACCP: A Practical Guide (Guideline 72) defines the TACCP process with the help of detailed flow charts. It goes on to cover the complexity of the food supply web, considering malicious, ideologically motivated threats to food and food supply, illustrated by case studies.

Guideline 73, Guidelines to the principles of assuring the microbiological safety of low moisture foods such as nuts and seeds, highlights the main sources of contamination, good manufacturing practices to minimise the risks of contamination, the principles of validation of decontamination procedures, and processes and controls to prevent recontamination. This is particularly relevant as there have been a number of food safety incidents in recent years involving pathogens such as Salmonella, which have been found on low moisture foods such as nuts and seeds.

Contact: Publications
+44(0)1386 842048
pubs@campdenbri.co.uk