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Campden BRI News w/c 25 September

Here's your fortnightly update on the wide range of infomation and training available from Campden BRI. Practical scientific, technical, regulatory and information support for the food and drink industry.

Safe and effective food pasteurisation seminar

Safe and effective pasteurisation processes are needed for the food industry to deliver safe products for consumers.
This seminar on 19 October will cover the safety of pasteurised food and how the effectiveness of pasteurisation can be improved, in particular:

• Safe pasteurisation of low aw foods
• Rapid detection methods for process effectiveness and cross contamination
• Optimising pasteurisation processes and common mistakes
• Emerging pasteurising technologies
• Improving shelf life
• Considerations when exporting to the US

Find out more 

Meat technology

This course on 10 October is an introduction to the area of meat and meat processing. It will provide an understanding of the science surrounding the raw material, factors affecting its quality, its functional properties and some common processes. Legislation, microbiology, hygienic design and layout are also covered.

The course will be of particular interest to those involved in new product development, quality control and technical management, as well as auditors and production staff.

Find out more 


Upskilling the baking industry to help meet the sugar reduction targets

By 2025, it is predicted that the UK food and drink industry will need 130,000 new skilled workers to meet demand and replace retiring workers. One of the key areas where skilled workers are needed is in sugar reduction. The food industry has been challenged to reduce the overall sugar content of the products that contribute the most to children’s sugar intakes - by at least 20% by 2020.

In this new blog, we use sugar reduction to illustrate the importance of bakery skills and training.

Read the blog 

 

Good factory hygiene - how to avoid BRC non-conformities

BRC Global Standard issue 7 has been in force in the food industry since 2015. Many companies meet the standard every year, but non-conformities continue to arise around site standards.

Join us for a free 60 minute webinar on Friday 29th September at 14:00 (GMT+1), where Richard Leathers (Quality Management Systems Specialist) and Emma De-Alwis (Hygiene Specialist) will explain the most common non-conformities in BRC audits against Section 4 (Site Standards).

Email This email address is being protected from spambots. You need JavaScript enabled to view it. to book your place

 

Great opportunity to benchmark your food safety training activities

Campden BRI, Alchemy, BRC, NSF Latin America, GMA-SEF, SGS, SQF and TSI have teamed up to organise a global benchmarking survey on food safety training practices.

Distributed to over 25,000 food companies worldwide, the information collected will provide a global analysis of the situation and trends in food safety training. As a thank you for completing the survey, we will send you a report of our findings which will help you to benchmark your training program and learn about best practices used around the world. This survey will take approximately 10-15 minutes. All responses will be treated in confidence, remain anonymous, and be used for research purposes only.

How does your training program compare to others on a global scale? Find out by completing the survey by Thursday 5th October.

Take the survey