Campden BRI publishes updated HACCP guidelines

Campden BRI has recently published newly updated editions of some of its HACCP guidelines.

Through focused industry and international standards, as well as a result of high profile incidents, approaches to HACCP continue to develop. Reflecting developments in HACCP and food safety management, since the publication of the previous fourth edition in 2009, HACCP: a practical guide (Guideline 42) describes the principles of HACCP and provides clear practical guidance on their application. Additional guidance is also provided in the area of operational prerequisite programmes as well as the concepts of verification and validation.

The focus of the fourth edition of Food safety management in agriculture (Guideline 10) has been widened to better reflect the role of GHP, which underpins a HACCP system. It incorporates guidance on the role and application of GHP, HACCP and traceability systems in primary production. Two approaches (GHP- based and HACCP-based) are provided to identifying, evaluating and controlling hazards significant to food safety in primary production. This is complemented by HACCP in produce and feed: a practical guide (Guideline 64), two areas in which the application of HACCP principles is often seen as problematic.