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) or as traditional posted print copies.

All publications need to be ordered online via the website checkout.

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

G42/6 HACCP: a practical guide including General Principles of Food Hygiene. 6th edition

Digital (PDF) only

£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

Digital (PDF) only

£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

Digital (PDF) only

£95 - Member price

£140 - Non-member price

G77 Electronic process records in thermal processing 2016

Digital (PDF) only

£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

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

Digital (PDF) only

£95 - Member price

£140 - Non-member price

G75 The microbiological safety of sous-vide processing

£95 - Member price

£140 - Non-member price

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

Digital (PDF) only

£95 - Member price

£140 - Non-member price

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

Digital (PDF) only

£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

Digital (PDF) only

£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

G67 Guidelines on good manufacturing practice for high pressure processed foods

Digital (PDF) only

£65 - Member price

£95 - Non-member price

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

Digital (PDF) only

£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

Digital (PDF) only

£65 - Member price

£95 - Non-member price

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

Digital (PDF) only

£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

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

Digital (PDF) only

£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

Digital (PDF) only

£85 - Member price

£125 - Non-member price

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

£35 - Member price

£55 - 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

Digital (PDF) only

£35 - Member price

£55 - 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

Digital (PDF) only

£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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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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G42/6 HACCP: a practical guide including General Principles of Food Hygiene. 6th edition

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

G77 Electronic process records in thermal processing 2016

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

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

G75 The microbiological safety of sous-vide processing

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

G67 Guidelines on good manufacturing practice for high pressure processed foods

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

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

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

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

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

G20 Effective microbiological sampling of food processing environments

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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