Knowledge Management, water from non potable sources

Knowledge Management

Water from non–potable sources: uses and treatments
Campden BRI project 128883 (January 2013 - December 2014)
Member Subscription Funded

During the spring of 2012 drought restrictions in water use were in place in half of England. It is feared that this situation will continue and with global warming, more droughts are expected over the next years whilst the essential demand for water by industry, agriculture and the public increases year-on-year. As a result, in some parts of the country, water companies are restricting their supply of public water to the food industry. Use of non-potable water is an alternative to the use or reuse of precious potable water. One of the problems with this is that the risks associated with using such water need to be assessed. So far, there is no guidance on the possible uses of non-potable water, including on how to treat the water to prepare it for its intended use. The study will build on the risk assessment approach established in Guideline 70, Guidelines on the reuse of potable water for food processing operations (2012).

Contact: Anke Fendler
+44(0)1386 842079

Food safety plans: a holistic approach to risk management
Campden BRI project 132000 (January 2014 - December 2015)
Member Subscription Funded

The food industry from farm to consumer continues to face many food safety challenges. The hazards and risks are not static and factors such as changes in legislation, products, processes and new knowledge all have an influence. Similarly food safety management systems continue to evolve and adapt to meet the new challenges. These systems need to be efficient and effective in managing food safety and existing good practice has to incorporate new knowledge and thinking on the establishment, implementation and maintenance of food safety systems. However, it is increasingly recognised that there should be a more holistic approach to food and feed safety management since the benefit of an integrated approach can be said to be greater than the sum of the components. This proposal therefore focuses on elucidating and incorporating new approaches and practices and exemplifying how an integrated approach to safety management can be achieved.

Contact: Dr Chris Knight
+44(0)1386 842012

Development of a risk model to determine an appropriate level of due diligence testing for raw material and final product authenticity
Campden BRI project 134933 (January 2015 - December 2016)
Member Subscription Funded

Risk Assessment is widely used by the food industry. Although it may work well for microbiological hazards, many sectors of the food industry do not understand the concept of risk in relation to other hazards such as chemical hazards or allergen management. In addition to requirements to perform risk assessment defined by industry and legislative standards, it could be a useful tool to help companies develop testing schedules as part of their quality assurance schemes. Analytical testing of products or raw materials is an expensive part of a company's QA scheme. The requirement to include checks for raw material and product authenticity has become important. A systematic approach using a risk model could be used to estimate the amount of testing required based on knowledge gleaned from food safety management, TACCP, horizon scanning or gap analysis exercises. This project will review risk assessment practices used by other industries, and use this knowledge to produce a new Guideline document or update Guideline 65 ('Risk Assessment and Management of Raw Materials').Guideline documentation will include suitable guidance for companies to allow them to develop testing schemes based on HACCP, TACCP, horizon scanning, gap analysis or legislative requirements.

Contact: Dr. Julian South
+44(0)1386 842293

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