- Food Hygiene and Safety Training in Multicultural Environments
- Microbiological Guidance for Produce Suppliers to Chilled Food Manufacturers (Micro Guidance for Growers, second edition, 2007)
- CFA Best Practice Guidelines for the Production of Chilled Food - 4th edition (The CFA Guidelines)
- CFA Handwash Posters
- CFA/BRC Guidance on the Implementation of the EC Microbiological Criteria Regulation
- Microbiological Testing and Interpretation Guidance
- Water Quality Management Guidelines (second edition, 2005)
- Veterinary Residues Management Guidance
- Due Diligence Guidance in the Agricultural Use of Pesticides for Suppliers to Chilled Food Manufacturers (Pesticides Due Diligence guidance)
- Fire Risk Minimisation Guidance
- Sous Vide Foods: Conclusions of an ECFF Botulinum Working Party
- Packaging Hygiene Guidelines
- Guidelines for Microwaveable Products
- Hygienic Design Guidelines
Food Safety and Hygiene Training in Multicultural Environments (2008)
The Guidance outlines procedures and gives practical examples of action which employers can take to ensure that their legal and moral obligations are met. Its recommendations complement existing food safety and hygiene management arrangements.
The Guidance covers:
- Managing culture and diversity
- Effective recruitment
- The use of risk assessment techniques
- Induction and training
- Successful supervision
- Efficacy of training
- Guidance on creating a positive hygiene and food safety environment in a multicultural workplace
- Appendices: ESOL Framework; Example job descriptions; Summary of key hygiene/food safety legislation; and Legal aspects of employment.
Addresses Control Points and provides clear guidance to all growers of produce and combinable crops on the main microbial food safety hazards and their controls, particularly in relation to produce that is to be minimally processed and eaten without being cooked.
(Low resolution images shown).
CFA Handwash Poster- English language version (hard copy only)
Free limited availability downloads:
CFA Handwash Poster - Polish version (free PDF)
CFA Handwash Poster - Portuguese version (free PDF)
Developed in conjunction with Birmingham City Hospital Infection Research Laboratory, these 4-colour posters show why, when and how to wash hands. The posters are designed to assist in the training of High Risk Area staff. The hard copy English language version is printed on splashproof (non-laminatable) material, A3 and A4.
Note: The Polish and Portuguese posters were prepared with all due care and attention but CFA accepts no responsibility for content.
This document complements the above Guidance on the Micro Criteria Regulations, setting out how microbiological testing fits into HACCP, where sampling should take place and how data should be interpreted and acted upon.
The Microbiological Testing and Interpretation Guidance includes information on:
- Monitoring points
- Microorganisms for consideration
- Microbiological specifications
- Interpretation of data
- Effective communication of results (including when to notify authorities)
- Shelf life
- Manufacturers and brand owners obligations.
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The 2006 Best Practice Guidelines offer guidance for the production of chilled foods, in line with EU food hygiene legislation, to provide the fundamental principles for the design of safe manufacturing operations.
The Guidelines illustrate good practice to help the manufacturer to demonstrate that hazards have been controlled and to document that risks have been assessed. The Guidelines include information on main hazards, control measures, HACCP systems, shelf life assessment, decision tree for minimum hygiene status, regulatory requirements, traceability and product recall.
They take an integrated approach based on HACCP providing information on the principles of food safety, pathogen characteristics and hurdles. They also provide specific detail over and above supplementing the British Retail Consortium Global Standard for Food, interact with the International Food Standard, and provide new information and additional sections over the previous edition including:
- Cross-reference to CFA's various other guidance documents, e.g. Water Quality Management Guidance (2nd ed, published Dec 2005);
- Incorporation of CFA's High Risk Area Guidelines (2nd ed, 2001);
- New guidance on the microbiological status of products vs. usage and the required hygiene in production areas;
- New HACCP Implementation section;
- New Shelf life Assessment section;
- New EC Microbiological Criteria Regulation summary text referring to the BRC/CFA Guidance on the Practical Implementation of the EC Regulation on Microbiological Criteria for Foodstuffs (published December 2005);
- New Traceability section includes diagrams of information types required at different stages of production;
- New decision tree usage examples for different types of products;
- New pre-employment medical screening questionnaire;
- New return to work questionnaire;
- New High Risk Area temporary operatives pre-employment training material;
- New CFA handwash poster;
- New Contractor Hygiene requirements;
- Revised Air Quality text updated to reflect the new Campden and Chorleywood Food Research Association guidance.
For the first time the CFA Guidelines are published in partnership with The Stationery Office and are available through TSOs bookshops and on line from www.tsoshop.co.uk/chilledfoods
The second edition of this Guidance covers the prevention and management of potential microbiological hazards from the use of water in chilled food manufacture. Reference is also made to the prevention of potential chemical and physical hazards from water used in chilled food production. The main chapter on Developing a Site Water Quality Management Policy includes subsections on:
- Responsibility and Management
- Water Supply to site
- Water Treatment and Distribution
- Water Usage and Risk Assessment
- Monitoring Water Quality and
- Corrective action
There are specific appendices on:
- Water Authority Risk Assessment
- DWI Acceptable limits
- Water Sampling Procedure and
- Aspects of Factory Water Risk Assessment
plus definitions and an extensive bibliography.
CFA's Veterinary Residues Management Guidance, which was developed with the assistance of the Veternary Medicines Directorate (VMD), will help chilled food manufacturers meet their legislative commitments and commercial requirements regarding controls on veterinary residues by providing an overview of the issues and the legislation as well as clear explanations on how veterinary residues arise.
The various responsibilities throughout the food chain are explained and best practice in control measures are outlined. Information to assist auditing feed mills, farms and slaughterhouses is also provided as well sources of information.
The emphasis is on residues from veterinary medicines but other pharmacologically active substances as well as possible environmental contaminants are also covered. There are also chapters on: Surveillance; Sources of residues and routes of administration; Supply chain responsibilities; Incident Management; and a concise summary of the legislation. The Guidance also provides clear and useful tables that describe and classify the various veterinary medicines and their usage, legal status and administration routes.
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Developed to assist UK chilled food manufacturers to meet the requirements of legislation, this publication covers all fresh, frozen and dehydrated plant origin material, both organic and conventional, used by UK chilled food manufacturers.
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Developed by the European Chilled Food Federation'sBotulinum Working Party, this document sets out the control parameters to be used to assure the safety of chilled foods that have been heated in hermetically sealed packages (reprint from Food Control).
View abstract here
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Developed by a pan-industry working group with Campden & Chorleywood Food RA, this document sets out the key factors to be taken into account when designing microwaveable foods including product layout and packaging (reprint from Food Control).
View abstract here
CFA's Hygienic Design Guidelines identify criteria for design, construction and installation detail conducive to hygienic operation in food processing factories. They set out design practices that avoid hygienic problems in service, and provides a reference against which the food manufacturer may evaluate equipment and specify requirements in future proposals.
The document is intended for use by food manufacturers and food equipment manufacturers as a guide to good hygienic design practice for equipment used in the production of chilled prepared food. It highlights poor design and aims to promote an awareness of good design practices that will reduce hygiene problems inherent in equipment, and serves as a means of evaluating 'food quality' equipment and its suitability for use in high risk areas.
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