 Cryptosporidium: understanding the risks Companies will be more able to make informed decisions on the risk posed by Cryptosporidium in food and drinks, based on ongoing research that will allow estimation of the level of risk that the organism may pose to particular products. Cryptosporidium is a parasitic protozoan, and although widespread in the environment is more commonly associated with contamination of water supplies. Recommendations are already available (CCFRA Guideline 27, chapter 4) for food manufacturers on actions to take before and after a contaminated water incident, and the food processes and products likely to be at risk (based on HACCP plans). Little is known about the prevalence and survival characteristics of Cryptosporidium in foods. Accurate survival data will help food manufacturers to make a quantitative appraisal of risk. Some degree of heating, desiccation and freezing can be effective at reducing the risk of Cryptosporidium, but it is known that the organism survives a wide range of environmental conditions. Additionally, there is little information on the potential of the organism to adhere to foods and surfaces: this has implications for washing and cleaning. Our research applies to both foods and the factory environment. Contact: David Dawson
(Tel: +44 (0)1386 842043) Quality management for client confidence 
Approval against ISO 9001:2000 has enhanced our Quality Management System with increased emphasis on our commitment and endeavour to achieve a successful business management strategy that is truly driven by client needs, expectations and satisfaction. Since 1995 our Quality Management System has been approved to Quality Standard ISO 9001:1994. The standard has recently been updated to ISO 9001:2000. The significant changes include a much greater focus on client satisfaction; management and leadership; continual improvement; and a factual approach to decision making. In July this year we successfully attained approval against the new standard from our certification body LQRA. This certification complements our recent accreditation by UKAS to the new International Standard ISO/IEC 17025 (on General requirements for the competence of testing and calibration laboratories) and maintenance of GLP compliance for specific activities. These major achievements reflect the support and teamwork of everyone at CCFRA. All take pride in their work and are whole-heartedly committed to providing a sustained high quality service to our Members and clients. Colin Dennis, Director-General Hygiene methods manual 
We are currently compiling a Hygiene Methods Manual in consultation with an industrial working group. This will cover in-house industrial techniques used by the food and drink industry, as well as those methods established as national and international standards. It will provide a useful supplement to CCFRA Guideline 20 Effective Microbiological Sampling of Food Processing Environments, and will contribute details of methods and validations. The objective of the new work is to establish:
There is still an opportunity for industry to contribute their currently used methods or to submit specific areas of concern that need to be addressed, by the end of October 2002. Please... Contact: Karen Hall
(Tel: +44 (0)1386 842204) EFSIS - award from McDonald's  Photo courtesy of McDonald's Quality Assurance Europe EFSIS, the CCFRA/MLC third party accreditation company, has been awarded McDonald's (Europe) Most Trusted Supplier Award as the top performing supplier in the whole European Region. McDonald's Supplier Quality Index (SQI) measures both long and short term performance, and consists of seven sections including management excellence, systems, strategic business alignment, assured supply, quality, innovation and cost. McDonald's Director of Quality Assurance Europe, Stephanie Anton said: "I have been very satisfied with the work being undertaken by EFSIS, which coupled with the results of its second SQI, leaves me in no doubt EFSIS was the right third party inspection service to choose." Contact: Paul Ruocco
(Tel: +44 (0)1908 844255) Food industry insurance A series of CCFRA seminars, sponsored by one of the UK's leading insurance brokers AON, is helping the food industry to cope with one of the most challenging insurance markets in decades. With vastly increasing costs of covering risk it is vital that directors, risk managers and those with insurance responsibility understand the drivers behind recent changes, how to identify and prioritise risk improvement investments, and apply best practice in undertaking the renewal exercise. Over 100 senior food industry representatives attended the first seminar on 15 July. This covered physical risk management (fire in particular); composite panels; minimising risk through best hygiene practice; and integrated business risk and management. The next seminar on 8 November will cover an update on the state of the insurance market; employer's liability; property issues; risk financing; and product recall and brand protection. The first seminar was oversubscribed: we advise early registration for the second. CCFRA contact: Bertrand Emond
(Tel: +44 (0)1386 842062) or Daphne Davies (Tel: +44 (0)1386 842040) AON contact: Jo Wilde
(Tel: +44 (0)20 8 612 5755) or Control of Legionella in food factories For background information see CCFRA's Guideline Water Quality for the Food Industry: management and microbiological issues with information on epidemiology, detection, control and risk factors, and the legal position (£40 for CCFRA members and £60 for non-members). For prevention and control see the latest in the series of EHEDG guides entitled The prevention and control of Legionella spp. (including Legionnaires Disease) in food factories (£30 for members of CCFRA or EHEDG and £60 for non-members). Contact: Mrs. Carol Newman, CCFRA
(Tel: +44 (0)1386 842048) Fax +44 (0)1386 842100 First Baking Excellence Award  Keith Pearson (left) receiving his course certificate from Stan Cauvain of CCFRA. The first prizewinner of a Baking Excellence Award sponsored by the CCFRA attended the 'Craft Bread Production' course. Keith Pearson, from a traditional bakery in Bristol, chose the course because of its relevance to his career in the baking industry. Keith commented 'the course was excellent - everything I needed and more!'. CCFRA offers 3 courses per year to the Baking Excellence programme. Washing fruits and vegetables - new guide Companies producing, supplying and packing fresh produce can now more easily adopt best practice in the use of chlorine-based washing, with the help of a new guide from CCFRA. The use of chlorine for fresh produce washing (Guideline No. 38) provides useful background information and emphasises some broad principles of best practice. As a practical guide, it draws on trials at CCFRA to show how factors such as the amount of material being washed and the chlorine monitoring method can be adjusted to improve wash effectiveness. It is priced at £40 per copy for CCFRA members and £60 for non-members, with significant discounts for multiple copies. Technical contact: David Dawson, CCFRA HACCP for livestock - new case studies Companies involved with products based on meat, milk, poultry, eggs or fish now have access to case studies to help their suppliers develop effective HACCP systems. Increasingly, HACCP is being applied to the agricultural production of food raw materials from livestock to assure product safety. In recognition of this CCFRA published HACCP in agriculture: livestock production (CCFRA Guideline No. 33) last year, and followed it with a detailed case study on rearing of cattle for beef production. This guide and supplement were produced to help farmers understand what HACCP is, how HACCP works and how to approach HACCP for the first time. Four further case studies have now been published to help with specific livestock operations:
The main guide is priced at £30 per copy and supplements at £10 per copy (if purchased with the guide) or £20 per copy (if purchased alone). Technical contact: Dr. Chris Knight, CCFRA |