Hygiene
Food hygiene is a series of practises used to prevent food contamination, food poisoning and transmission of disease to ensure food is fit for consumption. Good food hygiene involves thinking about how the food is handled, stored, prepared, served and eaten. Below is a collection of articles related to food hygiene. To find out more about food hygiene services get in touch – support@campdenbri.co.uk.
Our research journey to date – supporting the food and drink industry for more than 100 years
Research activities of the ‘Campden Experimental Factory’ and its subsequent iterations, what we do for the food and drink industry now, and how our latest r...
Understanding and controlling the threat of Shiga toxin-producing E. coli
Looking at the difference between Shiga toxin-producing E. coli (STEC) and non- Shiga toxin-producing E. coli, and how to control these pathogens and prevent...
Pathogen risks to be aware of – lessons from recent recalls and outbreaks
An overview of the foodborne pathogens of concern in the food processing environment and the food chain, drawing on recent outbreak and recall information.
Research, partnerships and accessing funding
Craig Leadley, Technology Fellow covers UKRI funding channels, connecting businesses to funding bodies and resources, the exciting research for which we have...
Cultivating meat for space missions
Technology Fellow, Craig Leadley takes us through his exciting work with Kayser Space and Cellular Agriculture Ltd on a European Space Agency project to expl...
Codex 2020 general principles of food hygiene - principle 6 – validate the HACCP and then establish procedures for verification
Our experts talk through how to align to standards and best practice by validating your HACCP plan and establishing and implementing procedures for its verif...
Using our manufacturing best practice service to support your certification
Hear from Richard Leathers about two very different factories to which he has provided Manufacturing Best Practice support to help the teams gain new certifi...
DoH Guidelines update – safe manufacture of heat preserved foods
Since its publication, the standard has become a staple reference for many businesses across the globe due to its handy, informative nature. A lot has change...
Demonstrating control of Listeria within ready-to-eat foods
Approaches that demonstrate control of Listeria monocytogenes in ready-to-eat foods have different values in terms of the strength of evidence they provide.
How did COVID-19 cause food poisoning cases to plummet?
As we pass the one-year point in the pandemic, COVID-19 has appeared to have had a drastic effect on reported cases and outbreaks of food poisoning.
Does your cleaning kill the COVID-19 virus?
Companies want to be sure that their cleaning inactivates the virus that causes COVID-19.
Better factory hygiene: microbial population dynamics in food factories
Investigating the microflora of factories making different product categories including the changes in microbial populations over the course of a year during...
Effective control of viruses in the food manufacturing industry
This project will provide members with data on the effect of product composition, processing and storage on the survival and inactivation of various surrogates.
Cleaning and disinfection of food factories – cleaning for allergen control
This short video offers some simple guidance for making informed choices when cleaning as part of an allergen control process.
Cleaning and disinfection of food factories: a revised practical guide
This project will provide members with updated guidance on cleaning and disinfection in the manufacturing process based on practical case studies.
Inactivation of bacterial biofilms – new approaches
The aim of this project is to define the resistance of key spoilage organisms in their biofilm state.
Practical control of Listeria during food production
This project sets out to produce an up to date one-stop-shop guideline document on controlling Listeria during food production.
Rapid methods for hygiene determination
The project will provide members with factual information on how well different rapid methods for testing cleanliness work in real industrial situations. ...
5 things to consider when thinking about factory design and hygiene
A well thought out factory design that considers the ease of cleanliness at the outset can lead to the reduction of food contamination and food poisoning inc...
Rapid methods for hygiene determination
Food and drink manufacturers have a legal obligation to demonstrate the efficacy of their hygiene procedures
Pasteurisation of beer achieved using significantly fewer pasteurisation units
Optimising pasteurisation for different beer styles and microorganisms is likely to result in reduced costs, lower energy utilisation and decreased water was...
BRC Issue 8: Hygiene requirements
How to meet the new hygiene requirements in Issue 8 of the BRC Global Standard for Food Safety.
Good factory hygiene: how to avoid BRC non-conformities
This webinar explains the most common non-conformities in BRC audits against Section 4 (Site Standards).
Good hygiene starts with kitchen design
Hygienic design is essential to ensure that the cleanliness of a kitchen is easy to maintain.
Using small-scale bubbles for cleaning
Research is looking into the use of small-scale bubbles for cleaning surfaces. (Dean Burfoot)
Hygiene implications of BRC7
Richard Leathers and Emma De-Alwis discuss how the BRC Global Standard for Food Safety (Issue 7) impacts on hygienic production of food and ...
Personnel and personal hygiene
Personal hygiene is one of the most important aspects of good manufacturing practice (GMP) in the food manufacturing industry.
Use of water within the food and drink industry
Anke Fendler, Environment Specialist at Campden BRI, talks about water and the use of water within the food and drinks industry.
Hygiene and draught beverages
Even though drinks manufacturers may have produced immaculate beverages, the drink presented to the customer may be unacceptable if contamination has occurre...
Hand washing technique
Hands are one of the major sources and routes for cross–contamination in the food industry.
Hygienic design and practices
The primary concern of food manufacturers is to produce a product that is both safe and wholesome.