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.

DoH Guidelines update – safe manufacture of heat preserved foods

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...


Research project
Listeria in ready to eat foods

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.


Research project
How did COVID-19 cause food poisoning cases to plummet?

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.


Blog
Does your cleaning chemical kill the COVID-19 virus?

Does your cleaning kill the COVID-19 virus?

Companies want to be sure that their cleaning inactivates the virus that causes COVID-19.


Blog
Hygiene: environment and culture

Hygiene: environment and culture

Good hygiene starts with design – for food premises and equipment.


Blog
Factory hygiene

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...


Research project
Effective control of viruses in the food manufacturing industry

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.


Research project
Biofilms

Inactivation of bacterial biofilms – new approaches

The aim of this project is to define the resistance of key spoilage organisms in their biofilm state.


Research project
Listeria

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.


Research project
Cleaning and disinfection of food factories: a revised practical guide

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.


Research project

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.


Research project
Pilot plant

Five 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...


Blog
Rapid methods for hygiene determination

Rapid methods for hygiene determination

Food and drink manufacturers have a legal obligation to demonstrate the efficacy of their hygiene procedures


White paper
Beer

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...


Blog
BRC 8

BRC Issue 8: Hygiene requirements

How to meet the new hygiene requirements in Issue 8 of the BRC Global Standard for Food Safety.


Video
Factory hygiene webinar

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).


Webinar
Kitchen

Good hygiene starts with kitchen design

Hygienic design is essential to ensure that the cleanliness of a kitchen is easy to maintain.


Blog
Bubbles for cleaning

Using small-scale bubbles for cleaning

Research is looking into the use of small-scale bubbles for cleaning surfaces. (Dean Burfoot)


Video
Hygiene BRC7

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 ...


Podcast
Personal hygiene

Personnel and personal hygiene

Personal hygiene is one of the most important aspects of good manufacturing practice (GMP) in the food manufacturing industry.


White paper
Use of water within the food and drink 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.


Podcast
Dispense hygiene

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...


Blog
Hand washing technique

Hand washing technique

Hands are one of the major sources and routes for cross–contamination in the food industry.


Video
Pilot plant

Hygienic design and practices

The primary concern of food manufacturers is to produce a product that is both safe and wholesome.


Blog

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