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.

Who should read this guideline

Any manufacturing or storage and transport business must have an effective control system to prevent product contamination by foreign bodies. This guideline will be of interest to anyone responsible for product safety, purchasing equipment and product recalls.

Please note, this title comes in PDF format only.

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