Best Practice Guideline: Foreign Body Control

The food industry is becoming more complex, with longer supply chains and a greater variety of food types combined with more intricate packaging materials to accommodate consumers’ changing tastes. These factors, coupled with pressure to improve facility performance with faster manufacturing lines, are resulting in an increased risk of physical contamination in products. This risk can be reduced using effective controls, processes and detection systems.

Modern product inspection systems can spot a wider range of foreign bodies in smaller sizes and in sharper resolution. The correct specification, installation, and operation of technology is considered as the most effective means of preventing physically contaminated product from reaching the consumer.

This guideline will help:
• identify the requirements for inspection equipment
• select the design and position of equipment
• monitor and validate equipment
• undertake testing of equipment.