Six steps to prevent foreign body contamination

Food safety violations are a serious problem that is increasingly scrutinized
by governments, supply chain partners and consumers.
Food producers must be vigilant and relentless in their efforts to eliminate the risk of foreign bodies or contaminants entering the food chain, but these alone are not enough, technology must also play a role
.
The implementation of this technology requires good planning, provided that the nature of foreign body pollution is understood, how it occurs, and how to deal with it
.
The implementation of the plan should follow the following six steps:Understanding the Nature of
Contamination Food contamination occurs in different ways, including accidentally bringing in foreign objects (e.
g.
, stones, bones, metals and glass in raw materials) and contaminants during the production process
.
However, food producers must also be aware of the different factors
that make contaminants difficult to detect.
For example, if the density of a contaminant is similar to or lower than the density of a product or package, it can make detection difficult
.
Many factors can produce "product effects", such as high salt or moisture content, temperature, size and shape, location and orientation on the production line, density and type of packaging material, etc.
, which mask the presence
of contaminants when using certain types of product inspection systems.
Understanding these issues is the first step
.
2.
Identify weak areas
on the production line A number of formal frameworks
have been established to help food producers assess their production processes and the areas of risk where foreign body contamination is most likely to occur 。 Hazard Analysis and Critical Control Points (HACCP) and Hazard Analysis and Risk-Based Preventive Controls (HARPC) audits are designed to help manufacturers identify weak links in the production line from raw materials to the packaging phase, where foreign body contamination can be harmful
to food safety.
Based on these audit results, food manufacturers will know where to set up critical control points (CCPs) and preventive control points (PCPs) to most effectively eliminate or mitigate potential food safety hazards
.
3.
Establish a strong line of defense
Measures to prevent foreign body contamination can be taken in different parts of the production and packaging process (mainly defined as early detection, inspection during production and end-of-line detection).
Early detection involves testing raw materials before they are mixed, mixed or further processed
with feeds.
Another benefit of detecting foreign matter at this stage is that it prevents potential damage to undetected contaminants to downstream processing equipment and ensures that foreign matter is
removed before value-added production is carried out.
During the production process, a second line of defense can detect bulk products, essentially eliminating residues
that may arise during grinding, pulping or mixing.
End-of-line inspection is a final inspection that may uncover contaminants arising from problems in the packaging process, such as glass fragments
during the capping process.
4.
Choosing the right technology
Metal detection and x-ray inspection are two main inspection technologies
to consider.
However, the right choice is not necessarily obvious
.
For example, x-rays are better suited to detect metal contaminants
within metal packaging.
It measures quality, counts pieces, identifies missing or broken products and damaged packaging, monitors filling volumes, measures headspace, and inspects products in seals
.
Metal detectors are better suited for inspecting products under gravity feeding conditions such as vertical pouch making, filling and sealing (VFFS) applications
.
Sometimes, the right choice is actually a combination of these two detection techniques
.
5.
Future-proof detection capabilities
Contaminant detection capabilities should always be optimized for the specific product or application being produced at the time, but due to seasonal production trends, new products are often introduced and new requirements are placed on production plants
.
To meet future production needs, food producers should consider the flexibility
of product inspection equipment to fit into other foods.
Modular systems help companies adapt to these changing needs while still meeting compliance and productivity requirements
.
In addition, a combined product inspection system that integrates multiple inspection technologies helps mitigate current or future problems
involving limited space on the factory floor.
6.
Implement digitalization
Digitalization can monitor and control the increasing degree of automation of the testing equipment
in real time.
Collecting digital performance data, as well as the ability to connect systems within the supply chain, can help provide transparency and traceability
to all stakeholders in the food supply chain.
In addition, this transparency and traceability will be a key advantage when product recalls
occur.
The development of automation systems such as product inspection technology and networked supply chains contributes to higher production quality standards
.
Combined, food producers can quickly identify when machines are not performing at their best and take corrective action, reducing downtime
.
In addition, a complete documentation of product inspection activities contributes to compliance with food safety standards
.

Food manufacturers need to be confident that their food is safe
.
Implement these six steps to prevent, detect and reject foreign bodies
in the production process.
This confidence that food is free of foreign bodies is also passed on to consumers, which helps to improve brand reputation
.
Food safety incidents are too serious and product recalls are too costly, so there is no alternative to implementing a smart and coordinated approach that optimizes product inspection techniques
.
For more information on this topic, please visit: http://mt.
com/pi-6steps-guide