Preventing Physical Hazards from Entering the Food Supply

By Leah Roberts 

There are many aspects to food safety but according to the Canadian Food Inspection Agency, the leading cause of consumer complaints in that country relates to the discovery of foreign objects in food products.  Although the number of occurrences is apparently becoming less frequent, food manufacturers are well-advised to be vigilant: in many jurisdictions, not just Canada, it’s “The Law” to do so, and it’s also important in maintaining your brand’s reputation. Not all extraneous materials render a food unsafe for consumers, and many would agree that it’s impossible to eliminate all physical hazards in food production. But today’s food safety management systems strive to identify and prevent hazards, rather than just simply react to the contaminant after it’s been identified. 

Controlling Physical Hazards

One of the most important steps in controlling physical hazards is to implement a HACCP plan. It supports the food safety and quality of a product through specified performance standards and testing procedures.

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