How can foreign objects be detected and eliminated from food products?

Es una metodología muy eficiente para detectar elementos extraños de gran tamaño, materia prima en mal estado o de calidad no acorde.

Metal detection plays a pivotal role in upholding the safety and quality standards of the food industry. Its application is strategically integrated into various stages of food processing, from the initial intake of raw materials to the final packaging of products. Different types of metal detectors, including ferrous, non-ferrous, and stainless steel detectors, are employed to identify potential contaminants. Calibration is a routine practice, ensuring the accuracy and reliability of these detectors. Sensitivity settings are adjusted based on factors such as the type of product, packaging materials, and the expected metal contaminants.

In addition to the listed elements, - Sieves and filters are also used to separate and remove larger foreign objects like stones or pieces of equipment that might accidentally end up in the food processing line. - Ultrasonic sensors can be used to identify foreign objects based on their acoustical properties. This technology is particularly useful for detecting objects that may not be visible through traditional methods. Combining multiple methods and technologies at different stages of the production process creates a robust system for detecting and eliminating foreign objects from food products, ensuring the final product meets the highest safety standards.

Se pueden utilizar tamices y filtros para separar elementos que no forman parte del producto final, que pueden venir acompañando a las materias primas por su naturaleza o que por algún descuido se hayan introducido en el flujo de proceso.

Les corps étrangers dans les denrées alimentaire constitue des dangers significatifs donc devront être gérés en PRPO ou CCP. Leur maitrise nécessite donc des mesure de maitrise qui doivent être validées, surveillées et vérifiées selon la norme ISO 22000. Le choix de la mesure de maitrise dépendra du produit et surtout du procédé de fabrication de l'aliment

One major thing to consider is prevention. If you can keep out contamination in the first place, it will save time and product on the output. Educating your people involved in the processes, identifying and restricting items on the manufacturing floor, and effective training on handling, dress and appearance and safety can really add to the effectiveness of detection equipment and add customer trust in your product.