Air hygiene
For many years CCFRA has been highly active in helping companies to minimise the risks from airborne contamination, through activities based on extensive research into airborne transmission of microbes and particulates. Research has included techniques for mapping air flows and travel of particulates; personnel as a source of airborne contaminants and their minimisation; and the problems peculiar to dry environments. A revised and updated edition of CCFRA's Guidelines on air quality standards for the food industry* will be of value to both food and construction industries. Devised by a group of experts drawn from the food, air handling and research communities, it spans the complete air handling chain: from identifying the design and type of system most appropriate to particular food production operations through construction and validation to maintenance, cleaning, monitoring and assessing environmental impact. It takes account of the most recent research, as well as changes in legislation and standards. This guideline is one of a CCFRA series on hygienic design and construction, providing help for food companies that are planning or undertaking the building or refurbishment of food production facilities. Publications sales: Mrs Carol Newman * Guideline 12, revised 2005, will be available towards the end of the month 
Customised bakery training
CCFRA short (one, two, three and four day) courses are well established throughout the industry as a cost effective way of developing staff skills at all levels in your business. However, business-specific training is often more effective when delegates are all from the same company. To ensure a course addresses your own company products, standards and values, why not take advantage of CCFRA's Customised Training? This can take place in our dedicated facility at Chipping Campden or at your own site where a wider range of employees may benefit. You can choose from one of our standard courses, practical or theoretical, or we can tailor the content to meet your precise needs. Either way you will benefit from the practical and technical experience of the CCFRA team. Group sizes are flexible from one-to-one training, up to a maximum of 16 for practical technology and 30 for theory courses. Our bakery team is experienced in training both large-scale producers and small, artisan bakers covering a wide range of products including bread, pastry for sweet and savoury products, cakes, biscuits, croissants and cookies. Customised Bakery Training has been given to clients from various parts of the UK, and also America, Australia, Denmark, Egypt, India, Mexico, Saudi Arabia and South Africa. Paul Catterall New meat and poultry and packaging panels CCFRA is establishing two new RA panels for members with industrial interests in Meat & Poultry and Packaging. The groups will take the place of the RA's Meat Forum and Packaging Technical Committee, which have been meeting successfully for several years. CCFRA's Scientific and Technical Committee believed, however, that the breadth of their appeal, the lack of overlap with existing groups and the extent to which the bodies reflected areas of increasing RA activity, meant that members' needs could be better served by reconstituting each group as a full RA panel. Whilst the exact scope of each group's interests will be set by its members, it is expected that early priorities for discussion and debate at the Meat & Poultry Panel will include FSA consultations affecting the industry, current RA research and CCFRA's programme of Meat & Poultry seminars. The Packaging Panel will discuss practical packaging issues; explore the interactions between packaging and foods, including the use of packaging machinery; review new materials, trends and pressures and help to develop appropriate research proposals. Both groups will receive regular legislation updates. The inaugural meetings of the Meat and Poultry and Packaging Panels will be on 23rd June and 24th May 2005 respectively. For further information please contact the appropriate technical secretary: Meat and Poultry Panel Liz Mulvey Packaging Panel Lynneric Potter CTemp version 7.0 - annual licence now available CTemp is a program for predicting temperatures in thermally processed foods. It has uses for establishing safe processing conditions, in process optimisation and in deviation analysis. A permanent licence provides indefinite use of version 7.0 and one further upgrade free of charge. The most recent development is the release of an annual licence that provides one year of use for the most recent version. Key features of CTemp 7.0 are that:
Gary Tucker Reductions in salt and nitrite - microbiological issues Companies with concerns over recommendations to reduce levels of salt and nitrite in foods can come to CCFRA for help. The UK Food Standards Agency has recommended reductions in the levels of salt in many foods. The European Commission has proposed a reduction in the authorised levels for nitrites in meat and other food products. It is well known that both salt and nitrite are major factors in preventing microbial growth in foods, any reduction could have implications to food safety and shelf life for particular food products. CCFRA have recently published a report* on the possible implications of reducing salt levels in meat products This clearly shows that manufacturers considering salt reduction must re-assess the HACCP plans for any reformulated product. CCFRA now wish to set up a jointly funded Club project to further consider the implications of salt and nitrite reductions to the industry. The project intends to further assess the microbiological issues associated with reductions in salt and consider possible ways in which safety and shelf life of reduced salt products could be maintained. All companies interested in joining such a club should contact Dr Roy Betts who will shortly be arranging the preliminary meeting for the project. Technical contact Roy Betts Publications Carol Newman * Preliminary observations on the effect of salt on the predicted growth of selected organisms in meat products Investing in people We are proud to have received a special commemorative 10-year award as an Investor in People. Julie McGiffen, Head of Personnel, comments 'People are the core strength of our business, and our most important resource. The real value of our world-class service is built on a talented, enthusiastic workforce. They have to be self-motivated and committed to continual learning, and we try to create the right environment for that. CCFRA offers a specialist and unique range of services and this requires people who are willing to be flexible and develop skills in line with the needs of our members. This award is in recognition of the contribution made by all staff and good teamwork, as well as individual successes'. Julie McGiffen Conferences at CCFRA - dates for your diary Campylobacter Update - 17 May CCFRA Food Micro International - 9-10 June Food Packaging Interactions - 14-15 July 6th Pangborn Sensory Science Symposium (Harrogate) - 7-11 August Validated Analytical Methods: the right approach, the right result - 8 September Baking for Health: adding fibre, adding value - 22 September CCFRA technical panels Please contact the relevant Technical Secretary for information about each panel. Panel membership is restricted to companies who are full members of CCFRA.
Recent R&D reports The main findings from CCFRA's extensive research programme are published in the form of R&D reports. Recent reports include:
Copies of each are available free on request to members (up to three copies per member company). Most reports are restricted to members only. Lists of R&D Reports are in the research section of our website www.campden.co.uk Carol Newman New members Campden & Chorleywood is delighted to welcome the following new members who joined in March 2005:
Bertrand Emond or Sally Easton Please notify the Membership Department of any name or address changes with respect to our mailing list. |