Publications

The experts at Campden BRI produce publications covering many aspects of food and drink development, production and safety. Most of our publications are available for digital delivery (PDF) as well as traditional posted print copies.

Members, sign in to ensure you purchase publications at the reduced member rate.

G81 Demonstrating control of Listeria in ready-to-eat (RTE) foods. Listeria control: how should you approach it?

£100 - Member price

£145 - Non-member price

G80 Guidelines for the safe production of heat preserved foods

£100 - Member price

£145 - Non-member price

G79 Practical control of Listeria in food production

£100 - Member price

£145 - Non-member price

G55/2 Cleaning and disinfection of food factories: a practical guide

£100 - Member price

£145 - Non-member price

G46/2 Evaluation of microbiological shelf life of foods

£100 - Member price

£145 - Non-member price

G78 Sampling for food safety - a practical guide

£100 - Member price

£145 - Non-member price

G65/2 Risk evaluation and management of raw materials

£100 - Member price

£145 - Non-member price

G72/2 TACCP/VACCP Threat and vulnerability assessments - food fraud and food defence a practical guide

£100 - Member price

£145 - Non-member price

G52/2 Establishment and use of microbiological criteria - standards, specification & guidelines - for food 2nd Edition

£95 - Member price

£140 - Non-member price

G76 Food safety plans: principles and basic system requirements

£95 - Member price

£140 - Non-member price

G77 Electronic process records in thermal processing 2016

£95 - Member price

£140 - Non-member price

$Cover for G10\4 Food safety management in agriculture 4th Edition$

G10\4 Food safety management in agriculture 4th Edition

£95 - Member price

£140 - Non-member price

$Cover for G42\5 HACCP: a practical guide 5th Edition$

G42\5 HACCP: a practical guide 5th Edition

£95 - Member price

£140 - Non-member price

$Cover for G60\2 Traceability in the food and feed chain 2nd Edition$

G60\2 Traceability in the food and feed chain 2nd Edition

£95 - Member price

£140 - Non-member price

$Cover for G64\2 HACCP in produce and feed: a practical guide 2nd Edition$

G64\2 HACCP in produce and feed: a practical guide 2nd Edition

£95 - Member price

£140 - Non-member price

G74 Validation and optimisation of thermal processing systems: cookers, pasteurisers and sous vide systems

£95 - Member price

£140 - Non-member price

G75 The microbiological safety of sous-vide processing

£95 - Member price

£140 - Non-member price

HS1P1E3 Campden BRI HACCP auditing standard 3rd Edition

£80 - Member price

£95 - Non-member price

TAST1E2 Campden BRI Traceability Auditing Standard 2nd Edition

£75 - Member price

£100 - Non-member price

G73 Guidelines to the principles of assuring the microbiological safety of low moisture foods such as nuts and seeds

£95 - Member price

£140 - Non-member price

G71 Food allergens: practical risk analysis, testing and action levels

£95 - Member price

£140 - Non-member price

G68 A guide to microorganisms and their control

£75 - Member price

£100 - Non-member price

G69 Guidelines for operation of continuous cookers for in-pack heat processing of foods

£75 - Member price

£100 - Non-member price

G70 Guidelines on the reuse of potable water for food processing operations

£75 - Member price

£100 - Non-member price

G66 Guidelines for the design and safety of food microbiology laboratories

£65 - Member price

£95 - Non-member price

G67 Guidelines on good manufacturing practice for high pressure processed foods

£65 - Member price

£95 - Non-member price

G63 Challenge testing protocols for assessing the safety and quality of food and drink

£65 - Member price

£95 - Non-member price

G11/2 A code of practice for the manufacture of vacuum and modified atmosphere packaged chilled foods

£65 - Member price

£95 - Non-member price

G59 Validation of cleaning to remove food allergens

£65 - Member price

£95 - Non-member price

G62 Hand hygiene: guidelines for best practice

£65 - Member price

£95 - Non-member price

G56 Heat processing of packaged foods - guidelines for establishing the thermal process

£65 - Member price

£95 - Non-member price

KT8 New technologies in food preservation - an introduction. Key Topic 8

Hardcopy only

£20 - Member price

£20 - Non-member price

G22 Meat and meat products - the calculation of meat content, added water and connective tissue from analytical data 2nd Ed

£35 - Member price

£55 - Non-member price

G28 Industrial microbiological risk assessment: a practical guide 2nd Ed

£35 - Member price

£55 - Non-member price

G53 Guidelines on the safe production of aseptically processed and packaged foods

£35 - Member price

£55 - Non-member price

G8 Product development guide 2nd Ed

Hardcopy only

£35 - Member price

£55 - Non-member price

Review 58 Yeasts and moulds - occurence and control in the food industry

£25 - Member price

£35 - Non-member price

G4 Guidelines for the identification of foreign bodies reported from food 2nd Ed

£65 - Member price

£95 - Non-member price

G48 Guidelines for preventing hair contamination of food - advice on head coverings

£35 - Member price

£55 - Non-member price

G49 Crisis prevention through incident management - being prepared and responding effectively

£35 - Member price

£55 - Non-member price

G50 Guidelines on good manufacturing practice for heat processed flexible packaging

£35 - Member price

£55 - Non-member price

G51/2 Pasteurisation - a food industry practical guide

£85 - Member price

£125 - Non-member price

KT12 Food Microbiology - an introduction. Key Topic 12

Hardcopy only

£35 - Member price

£35 - Non-member price

KT10 Chemical analysis of foods - an introduction. Key Topic 10

Hardcopy only

£35 - Member price

£35 - Non-member price

KT11 Raw materials and ingredients in food processing. Key Topic 11

Hardcopy only

£20 - Member price

£20 - Non-member price

G5/2 Foreign bodies in foods - guidelines for their prevention, control and detection

£55 - Member price

£80 - Non-member price

KT9 Food preservation - an introduction. Key Topic 9

Hardcopy only

£20 - Member price

£20 - Non-member price

KT7 Food packaging - an introduction. Key Topic 7

Hardcopy only

£20 - Member price

£20 - Non-member price

KT5 Agriculture in the food supply chain - an overview. Key Topic 5

Hardcopy only

£35 - Member price

£35 - Non-member price

KT6 Food chemical composition - dietary significance in food manufacturing. Key Topic 6

Hardcopy only

£20 - Member price

£20 - Non-member price

G34 Guidelines on the incubation testing of ambient shelf stable heat preserved foods

£35 - Member price

£55 - Non-member price

KT3 Food manufacturing - an overview. Key Topic 3

Hardcopy only

£20 - Member price

£20 - Non-member price

KT4 Introduction to hygiene in food processing. Key Topic 4

Hardcopy only

£20 - Member price

£20 - Non-member price

Review 23 Technologies to extend the mould-free shelf-life of baked goods

£25 - Member price

£35 - Non-member price

G25 Guidelines for the measurement of water activity and ERH in foods

£35 - Member price

£55 - Non-member price

G20 Effective microbiological sampling of food processing environments

£35 - Member price

£55 - Non-member price

Cover for Review 8 Identification and prevention of hazards associated with slow cooling of hams and other large cooked meats and meat products

Review 8 Identification and prevention of hazards associated with slow cooling of hams and other large cooked meats and meat products

£25 - Member price

£35 - Non-member price

Review 9 Heat processing of low acid foods - an approach for the selection of Fo requirements

£25 - Member price

£35 - Non-member price

G13 Guidelines for batch retort systems - full water immersion - raining/spray water - steam/air

£35 - Member price

£55 - Non-member price

G14 Guidelines on the verification of reheating instructions for microwaveable foods

£35 - Member price

£55 - Non-member price

G17 Guidelines for establishing heat distribution in batch overpressure retort systems

£35 - Member price

£55 - Non-member price

G7 Protocols for performance testing of shelf stable heat sealable containers

£35 - Member price

£55 - Non-member price

Publications

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Delivery and returns Find out about our dispatch and returns policy for publications and books

Member access R&D reports The output from our research programme is published through a series of R&D reports

Food product specifications Member complimentary access to Campden BRI Food Quality Specifications

Campden lectures Lectures from industry leaders available as podcasts.

Discounts See what discounts are available on our books and publications.

Publications

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G81 Demonstrating control of Listeria in ready-to-eat (RTE) foods. Listeria control: how should you approach it?

G80 Guidelines for the safe production of heat preserved foods

G79 Practical control of Listeria in food production

G55/2 Cleaning and disinfection of food factories: a practical guide

G46/2 Evaluation of microbiological shelf life of foods

G78 Sampling for food safety - a practical guide

G65/2 Risk evaluation and management of raw materials

G72/2 TACCP/VACCP Threat and vulnerability assessments - food fraud and food defence a practical guide

G52/2 Establishment and use of microbiological criteria - standards, specification & guidelines - for food 2nd Edition

G76 Food safety plans: principles and basic system requirements

G77 Electronic process records in thermal processing 2016

G10\4 Food safety management in agriculture 4th Edition

G42\5 HACCP: a practical guide 5th Edition

G60\2 Traceability in the food and feed chain 2nd Edition

G64\2 HACCP in produce and feed: a practical guide 2nd Edition

G74 Validation and optimisation of thermal processing systems: cookers, pasteurisers and sous vide systems

G75 The microbiological safety of sous-vide processing

HS1P1E3 Campden BRI HACCP auditing standard 3rd Edition

TAST1E2 Campden BRI Traceability Auditing Standard 2nd Edition

G73 Guidelines to the principles of assuring the microbiological safety of low moisture foods such as nuts and seeds

G71 Food allergens: practical risk analysis, testing and action levels

G68 A guide to microorganisms and their control

G69 Guidelines for operation of continuous cookers for in-pack heat processing of foods

G70 Guidelines on the reuse of potable water for food processing operations

G66 Guidelines for the design and safety of food microbiology laboratories

G67 Guidelines on good manufacturing practice for high pressure processed foods

G63 Challenge testing protocols for assessing the safety and quality of food and drink

G11/2 A code of practice for the manufacture of vacuum and modified atmosphere packaged chilled foods

G59 Validation of cleaning to remove food allergens

G62 Hand hygiene: guidelines for best practice

G56 Heat processing of packaged foods - guidelines for establishing the thermal process

KT8 New technologies in food preservation - an introduction. Key Topic 8

G22 Meat and meat products - the calculation of meat content, added water and connective tissue from analytical data 2nd Ed

G28 Industrial microbiological risk assessment: a practical guide 2nd Ed

G53 Guidelines on the safe production of aseptically processed and packaged foods

G8 Product development guide 2nd Ed

Review 58 Yeasts and moulds - occurence and control in the food industry

G4 Guidelines for the identification of foreign bodies reported from food 2nd Ed

G48 Guidelines for preventing hair contamination of food - advice on head coverings

G49 Crisis prevention through incident management - being prepared and responding effectively

G50 Guidelines on good manufacturing practice for heat processed flexible packaging

G51/2 Pasteurisation - a food industry practical guide

KT12 Food Microbiology - an introduction. Key Topic 12

KT10 Chemical analysis of foods - an introduction. Key Topic 10

KT11 Raw materials and ingredients in food processing. Key Topic 11

G5/2 Foreign bodies in foods - guidelines for their prevention, control and detection

KT9 Food preservation - an introduction. Key Topic 9

KT7 Food packaging - an introduction. Key Topic 7

KT5 Agriculture in the food supply chain - an overview. Key Topic 5

KT6 Food chemical composition - dietary significance in food manufacturing. Key Topic 6

G34 Guidelines on the incubation testing of ambient shelf stable heat preserved foods

KT3 Food manufacturing - an overview. Key Topic 3

KT4 Introduction to hygiene in food processing. Key Topic 4

Review 23 Technologies to extend the mould-free shelf-life of baked goods

G25 Guidelines for the measurement of water activity and ERH in foods

G20 Effective microbiological sampling of food processing environments

Review 8 Identification and prevention of hazards associated with slow cooling of hams and other large cooked meats and meat products

Review 9 Heat processing of low acid foods - an approach for the selection of Fo requirements

G13 Guidelines for batch retort systems - full water immersion - raining/spray water - steam/air

G14 Guidelines on the verification of reheating instructions for microwaveable foods

G17 Guidelines for establishing heat distribution in batch overpressure retort systems

G7 Protocols for performance testing of shelf stable heat sealable containers

Publications

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