Contents:

Introduction including when to get certification. Why achieve certification? Standards available and how they apply to the food industry. Summary.

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In view of changes to legislation in response to consumer concerns with regard to the labelling of allergenic substances in food, this bulletin lists the 12 major allergens. Updated in August 2008. Further advice is given on managing allergens at key points in a manufacturing process.

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An overview of baking and related processes and its effect on food. Types of ovens and operational issues, including purchase, fuel, siting, maintenance and cleaning.

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This is a general guide to the principles of refrigeration and its importance to maintaining food safety and quality.
Simple terminology is used to explain cyclic refrigeration, refrigerant types, duty cycles and the benefits of insulation.

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An overview of chemicals used for cleaning in a food manufacturing environment. Explains standards of cleanliness, nature of soiling, and how to decide which chemical to use. Operational issues such as compatibility with materials of construction, method of application, hazards and basic safety are discussed.

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What is Combined Heat and Power (CHP)? What are the benefits of CHP? Who should consider CHP? What technology is available? Installation and use of CHP? Legislative environment and financial incentives. Sources of information.

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A short bulletin on the applications, advantages and disadvantages of composting.

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Contents:

Introduction. Appropriate Levels of Risk Management. Enforcement - What happens? Number of Prosecutions. What is reasonable?

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With rising energy costs and increased taxation, reducing energy usage and cost is important to any business.
Advice is given on such areas as lighting, motors, refrigeration, and heating.
Some thought is given to monitoring through the use of detailed reports and sub metering systems.

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An introduction to energy utilities with examples of how careful selection and management of resources can result in cost savings. Units of measurement are defined and advice is given on selecting cost effective utility provision.

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An introduction to food labelling. A brief outline of the General Food Labelling requirements and main points to be considered when preparing food labels.

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The Food Safety Act 1990 is the underpinning legal requirement in the UK. There are summaries of the main provisions, general enforcement provisions, defences, and administration and enforcement.
Advice is provided on the work of Environmental Health Officers and how offences, penalties and prosecutions are managed.

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Practical steps that manufacturers can take to prevent foreign bodies appearing in their products are described. These include good layout and design of the factory and manufacturing process, and HACCP prerequisites. Useful removal and detection technologies are discussed, ranging from sieves and filters to X ray and vision systems.

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Hygiene Schedules are a key management tool with regard to safe food production.
From a worked example, details are given to develop and implement hygiene schedules, with regard for health and safety and COSHH.

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Overview of what Hygienic Design is and main contamination routes.Rules to consider to achieve good Hygienic Design. Practical considerations.

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An introduction is given to how KPI’s are best used, together with some of the potential pitfalls. Important KPI’s in a food manufacturing environment are discussed, including Overall Equipment Effectiveness and On Time In Full.

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Short overview of lean manufacturing; Principles of lean and brief history; Key tools; Application in Food Processing; How to introduce lean.

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Contents:

Introduction including definition and occurence. Listeriosis. Listeria spp. and the Manufacturing Environment. Good Practice in investigating a Listeria spp. contamination incident. Steps to minimise occurences of Listeria spp. contamination.

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An overview of the theory and practices of logistics, covering planning and IT, order accuracy, methods of bulk packaging, and distribution.
Reference is made to factory gate pricing, returns, hubs, Regional Distribution Centres and nuisance from noise.

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A discussion of the philosophy and origins of MRP. The key steps to creating an MRP schedule are described, together with an overview of advantages, critical assumptions, limitations and disadvantages.

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A short bulletin that provides explanations of membrane technology, their uses, advantages, and costs.

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A comprehensive guide, this bulletin provides food manufacturers with guidance to set up a cost effective testing regime.
Definitions of the main food poisoning organisms are provided with clarification and interpretation of results.
Advice is provided on how and where to take samples and measure process performance, developing specification, applying corrective actions and trend analysis.

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The bulletin explains how the prospects for a new product are enhanced by following a critical path from concept to launch. The key steps, starting with the brief and ending with manufacture and production are discussed. Brief guidance is given on successful execution of all the steps including market research and consumer trends; recipe and prototype development; sensory analysis and shelf life; legal issues and labeling; packaging and consideration of the environment.

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An overview of the requirements for nutrition labelling in terms of industrial guidelines and practice rather than legislative requirements. Some details on how nutrition labelling has come to be formatted and guidance on how to prepare/ generate information for pack declarations.

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How packing and sealing processes were developed. A brief overview of primary, secondary and tertiary packing materials and filling and sealing mechanisms and integrity. Average weight and declared weight methods are discussed, together with other functions of the packing process, including microbial and operational considerations and labelling and coding reference.

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A comprehensive guide to the principles and practice of pasteurisation, containing examples of different techniques used to achieve shelf life extension of products through the use of heating.
Examples of different methods include plate, tube, and scrape surface heat exchangers.

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An introduction to Section 6 of the BRC standard. Outline of Personal Hygiene Rules for food factories and medical screening, protective clothing, and induction training.

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An introduction to what Planned Preventative Maintenance (PPM) is, and what the benefits are from using it. An outline is given of how PPM would be implemented and used, starting from simple card index methods, through PC driven systems to fully integrated software tools with parts and labour management. Complimentary tools which together with PPM will help deliver 'World Class' performance are discussed.

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n introduction to Process Validation and what it means to the food industry. The stages in the validation process.  Examples of validation in the food industry including HACCP validation, cleaning validation and shelf life validation.

An insight for food manufacturers into the drivers and legal requirements for formal traceability systems. Options available for manufacturers to implement traceability and the requirements for effective product recall systems.

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A short bulletin explaining how horizontal and vertical reed beds work, their advantages and disadvantages and their application in the food industry.

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An introduction to RFID. Definition. Short overview of technology. Reliability and cost effectiveness. Uses in food and drink supply chain. Use in conjunction with allied technologies to remotely sense objects to determine their identity, track their position and detect properties such as pressure and temperature. Using RFID to improve efficiency.

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This is an overview on how shelf life is achieved, examining aspects of microbial and organoleptic assessments.
A method is provided to achieve product shelf life in a cost effective manner.

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This bulletin provides information on the key areas of managing suppliers and the goods and services they provide.
Included are sufficient details on systems documentation for a food manufacturer to start a supplier assurance system with a worked example of a supplier assurance procedure.

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Waste can be systematically reduced using the five principles of the Waste Hierarchy.
These are eliminate, reduce, re-use, recycle, and dispose. Guidance is given at each of these steps.

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Overview of the benefits of trend analysis and how it can be used in food manufacturing. Examples of the use of graphs in monitoring are given and some typical applications shown. Some factors that may cause false trends.

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A DVD to introduce the concepts and applications of microbiology in the food industry

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