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This blog post offers insights into selecting and maintaining cleaning tools and utensils in the food industry, focusing on minimizing the risk of product contamination by foreign bodies. A foreign body refers to any unwanted object unintentionally present in food that might compromise its safety or quality. These can range from obvious contaminants like insects, stones, glass, or plastics to materials naturally associated with food, such as bits of stalk, shell, or feathers.
These foreign bodies pose significant problems when complaints arise. Manufacturers or regulatory authorities must determine if the foreign body makes the food unsafe—either harmful to health or unfit for consumption—or if it unduly affects product quality regarding consumer perception or fair trading. If any of these conditions apply, the manufacturer breaches EU Regulation No. 178/2002, leading to legal consequences and possible product recalls.
Global food safety schemes, such as those benchmarked by the GFSI, along with industry guidelines, emphasize controlling foreign bodies. While metal detectors are commonly used to minimize metal fragments in food products, managing non-metallic contaminants remains challenging, even with the advent of X-ray systems. Therefore, the primary control measure lies in the proper selection, usage, and maintenance of cleaning equipment and utensils.
The majority of cleaning tools and utensils used in food production are made from plastics, metals, rubbers, silicones, or thermoplastic elastomers, either singularly or in combinations. Proper handling and maintenance of these tools are crucial to avoid introducing foreign bodies into food products. Visual inspection of food, either manually or through automated systems, also plays a vital role.
Standards like BRC, FSSC 22000, and IFS provide specific guidance. For instance, BRC mandates conducting a hazard analysis to identify necessary preventive measures, including the prevention of foreign body presence. It also requires an effective maintenance program to prevent contamination. Similarly, FSSC 22000 emphasizes tools' hygienic design, ensuring they don't contribute to foreign matter issues.
Guidelines from EHEDG further elaborate on reducing foreign body risks, advocating for equipment resistant to cracking, corrosion, and abrasion. Regular inspections and timely replacements are essential components of a robust maintenance strategy. Unfortunately, not all cleaning tools adhere to these standards, leading to improperly constructed equipment being used in food facilities.
Examples of poorly designed or maintained equipment highlight potential risks. For instance, some brushes have bristles prone to snapping or detaching, increasing the likelihood of contamination. While metal-detectable brushes exist, studies indicate they are less durable and harder to clean compared to standard ones. This paradoxically raises the risk of bristle contamination due to a false sense of security.
To mitigate these risks, choosing high-quality materials, ensuring secure bristle attachments, and implementing rigorous maintenance practices are essential. Drilled and stapled brushes, while common, carry inherent risks due to bristle loosening over time. Resin-set designs offer improved bristle retention but still involve resin fragmentation risks. Fully-molded brushware presents a superior solution by eliminating metal and resin-related foreign body concerns entirely.
In conclusion, adhering to established guidelines and investing in high-quality, properly maintained cleaning tools is imperative to safeguarding food products against foreign body contamination.
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