What Food Processors Should Know: Metal Detection Vs. X-ray Inspection
By Bob Ries, Thermo Scientific Product Inspection
Consumer safety has always been a primary concern for food processors. HACCP (Hazard Analysis and Critical Control Points) has been a methology recommended by the FDA since the 1950s and food producers have always been conscious of their brand’s protection. The recent enactment of the U.S. Food Safety Modernization Act (FSMA) has turned the intensity up even higher.
With significant food safety costs and penalties, processors will be relying more than ever before on the latest quality control methodologies and equipment to keep the food supply safe.
Although recalls due to Listeria, E. coli and Salmonella may be grabbing headlines, foreign object contamination is an equally important food safety issue—and a very common occurrence.
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