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HACCP Documentation Software Develop and update HACCP documentation efficiently and effectively to ensure audit trail compliance and demonstrate due diligence. In the light of EU proposals to make HACCP mandatory, CCFRA has improved its long-established HACCP Documentation Software to make HACCP documentation as flexible, efficient and cost-effective as possible for both small and large food businesses. Designed for use all along the food production chain – by producers and growers, processors and manufacturers, and retailers and caterers – the software encourages structured documentation of HACCP in a way that is fully compatible with internationally recognised approaches and with CCFRA’s HACCP guides, training and auditing activities. New features include easier network sharing of HACCP studies, compatibility with modular HACCP, simplified logging of changes to approved HACCP studies for audit trail purposes, an improved flowcharting tool, increased use of standard Windows features and easier copying between studies. The new version was developed within a project part-funded by Advantage West Midlands and the South West Regional Development Agency (through South West Food and Drink) to promote awareness and understanding of HACCP amongst small businesses in the South West and West Midlands of England. Further information and a free 30-day trial of the full working software is available. Contact: Sue Hocking Mill intake proficiency scheme CCFRA has been working with the National Association of British and Irish Millers (nabim) to help to establish and maintain common standards of wheat testing at flour mills. Millers need to know the quality of wheat purchased and testing therefore needs to be both accurate and consistent. The Mill Intake Laboratory Scheme recently publicised by nabim requires millers to follow established procedures in their laboratories that can be related to referenced testing methods. In addition, a standard of proficiency must be demonstrated and this is independently assessed by CCFRA on the basis of monthly tests. Contact: Campbell Anderson CCFRA/PGRO collaboration CCFRA and the Processors and Growers Research Organisation (PGRO) are collaborating to offer a combined service for 2004 to evaluate vining pea varieties. This includes agronomy assessment at both the CCFRA and PGRO field trial sites and sensory appraisal by CCFRA of samples from both trials. This is a new service that builds on the existing well established services provided by each organisation for plant breeders and seed marketing companies. It offers companies the opportunity to evaluate their varieties at two sites on different soil types in a co-ordinated way, utilising the expertise of both CCFRA and PGRO. Contact: Nick Saunders Acrylamide Our advisory and analytical services on acrylamide have been enhanced following our research on the factors affecting acrylamide formation in fried potato crisps. The possibility that acrylamide, a known human toxigen, may be formed in the heat processing of foods was first postulated in Sweden in 2000: this initiated significant research effort round the world. Potato products came under particular scrutiny as they are frequently subjected to high temperatures during processing such as frying and oven baking. Our research concentrated on determining the parameters of greatest significance to the levels of acrylamide formation: cooking temperatures and reducing sugar level (affected by potato variety) were found to be significant. Influence of variety and processing conditions on acrylamide levels in fried potato crisps (2003) CCFRA R&D Report No. 187 (Confidential to Members) Contact: James Williams HACCP services 
In addition to the many publications produced, CCFRA also offers a range of services related to the development and implementation of HACCP procedures. A variety of training courses are available, aimed at both the newcomer to HACCP and those wishing to learn more about its application to specific situations. These courses have proved to be very valuable to industry. With legislation proposed that will make HACCP compulsory along almost the entire food chain in the EU, such training has never been more important. Companies particularly value the customisation of training programmes to suit their own products and procedures and this year over 50 tailored courses in HACCP have been held at company premises at locations worldwide. Last October, in conjunction with CSIR Biochemtec in South Africa, CCFRA provided its 5-day Advanced HACCP Course in Cape Town, with delegates taking the Royal Institute of Public Health (RIPH) Level 3 exam on HACCP at the end of the course. A further course is scheduled to be run in South Africa from March 29th, 2004. With this new legislation has come the increased need to verify that HACCP is being correctly applied in the industry, as Robert Gaze, HACCP and Quality Systems Section Manager at CCFRA, explains: "Recently we have provided the whole food chain with an industry-recognised HACCP Auditing Standard and Certification Protocol. Auditing and certification against the standard will provide food operations with the opportunity to improve, be more focussed about their food safety controls, and be able to demonstrate that their HACCP systems meet requirements. Companies in the existing CCFRA HACCP Certification Scheme are being audited against the new Standard." Contact: Robert Gaze Accreditation of new methods CCFRA has recently received accreditation from UKAS on some new and improved methods of chemical analysis, which will both expand the portfolio of analyses available to clients and further speed up analysis time. A new piece of equipment that simultaneously performs moisture and fat analysis in foods has recently been acquired. Microwave drying is used to analyse the moisture content and nuclear magnetic resonance (NMR) determines the fat content of the food. These methods can be used to replace conventional moisture oven drying and acid hydrolysis fat analysis and also offer better turnaround time for samples. New accreditation has also been received for three vitamin methods: an HPLC method for determining vitamin A in milk powder, and a novel ESA Coularray method for analysing vitamin D3 in milk and milk products, and vitamin E in cereal products. The latter two are particularly interesting as, for the first time, they allow the specific detection of these vitamins at much lower levels than before. In the past, increased sensitivity of analysis could only be achieved with a loss in specificity. Contacts: Richard Butler (fat/moisture) Assured UK Malt 
CCFRA worked closely with the Maltsters Association of Great Britain (MAGB) in the development of their new UK Assured UK Malt scheme. This offers raw material assurance to consumer and industry brands that have been developed at great cost. It is an important link in the farm–to–table supply chain, providing a framework for suppliers to demonstrate product compliance to customers through an independently audited system. The protocol is consistent with the British Retail Consortium’s own technical standard. CCFRA is now undertaking the initial audits of malting companies against the scheme. 
www.assuredukmalt.com
Contact: Chris Knight 25 year service 25 year service awards were presented to two staff in December by Professor Colin Dennis, Director-General, who thanked them for their loyalty to CCFRA and dedication to delivering high quality services. Janette Stewart Zena Withers Gluten analysis We offer an analytical service that can measure gluten at very low levels in foods. Many companies are seeking to reduce gluten levels in some specialist foods in order to ensure compliance with labelling claims and to meet customer specifications. Not all analytical techniques are reliable at low levels, so this immunoassay-based service is of particular value. Contact: Helen Brown NEW food chemistry working party The new Food Chemistry Working Party will combine its first meeting with the Food Science Panel in February. It will consider and recommend future research and service and training needs in chemistry. One of the first topics to be discussed will be requirements for acrylamide research. Members who are interested in joining the group should contact Contact: Mike Edwards CCFRA membership – some facts and figures 1250 memberships consisting of:
Member companies range from large international groups of companies to small individual operations, covering the whole food chain. New members Campden & Chorleywood is delighted to welcome the following new members who joined in November 2003:
Contact: Bertrand Emond or Sally Easton Please notify the Membership Department of any name or address changes with respect to our mailing list. |