Sure! Here's the rewritten content in English:
---
This blog post provides valuable insights into the selection and maintenance of cleaning tools and utensils in the food industry, with a focus on minimizing the risk of product contamination by foreign bodies.
A foreign body refers to any unwanted object that is unintentionally present in food, which might compromise food safety or quality. These can range from obvious contaminants like insects, stones, glass, or plastics to materials inherently related to food, such as bits of stalk, shell, or feathers.
These foreign bodies pose significant problems. When a foreign body complaint arises, manufacturers or regulatory authorities must determine if the contaminant poses a health risk or negatively impacts product quality. If it does, the manufacturer risks breaching EU Regulation No. 178/2002 and faces legal consequences, including possible product recalls. Both global food safety schemes and industry guidelines emphasize the importance of controlling foreign bodies.
The challenges lie in the variety of materials used in cleaning equipment and utensils, including plastics, metals, rubbers, silicones, and thermoplastic elastomers (TPEs), or combinations thereof. Foreign body control often relies on metal detectors, which are highly effective in detecting metallic contaminants. However, non-metallic contaminants like low-density plastics remain difficult to detect, even with advanced X-ray systems.
To mitigate these risks, proper selection, use, and maintenance of cleaning equipment are crucial. Regular visual inspections of food products, either manually or through automated systems, can also help identify contaminants.
Global food safety standards like BRC, FSSC 22000, and IFS provide detailed guidance on managing foreign body risks. For instance, BRC mandates a comprehensive hazard analysis and effective maintenance programs to prevent contamination. Similarly, FSSC 22000 requires tools and equipment to be hygienically designed and maintained to prevent extraneous matter contamination. IFS emphasizes protecting products against physical contamination, especially from equipment and utensils.
EHEDG guidelines recommend designing equipment to resist cracking, corrosion, and abrasion, while ensuring fastenings don’t loosen or detach. Equipment should also be regularly inspected and maintained under a preventive maintenance program.
Unfortunately, many cleaning tools in the food industry fail to meet these standards. Poor-quality equipment, often homemade or inadequately maintained, increases the risk of foreign body contamination. Figures 1-8 illustrate examples of poorly designed or maintained equipment.
To reduce the risk of bristle contamination, choose high-quality brushes with secure bristle fixations. Drilled and stapled brushes, while common, carry risks of bristle loosening over time. Resin-set brushes offer improved fixation but still leave some bristles insecure. Fully-molded brushes eliminate metal and resin risks entirely by securing each bristle individually.
In conclusion, adhering to industry standards and best practices in selecting and maintaining cleaning tools can significantly reduce the risk of foreign body contamination in food production.
For further reading, check out the whitepaper on metal detectable plastics or the summary on metal detectable brush bristles.
Stay tuned for more updates on food safety practices!
---
This version maintains the essence of the original content while expanding and refining the language to make it more engaging and readable.
30Mm Lashes,Strip Lashes,30Mm Mink Lashes,Mink Strip Eyelashes
Zhengzhou Cuka Electronic Commerce Co., Ltd. , https://www.cukalashes.com