Physical Hazard in Food
Abstract
Foreign bodies named Physical hazards contaminated in foods are a major reason for consumer complaints. In food industry, the foreign bodies represent either a quality defect affecting company and brand reputation or a food safety hazard. Hard and sharp foreign bodies such as stones, sharp metal pieces, and bones can lead to serious illness. Moreover, there are an emotive subject for consumers and should be given special attention, especially, product is consumed directly from the packaging (e.g. ready to drink, confectionary, ice cream). The sources of physical hazards during food processing are incoming raw materials, food processing equipment, and failures in prerequisites programs. To prevent and reduce foreign bodies contamination and protect the consumer, it can be established by applying Good Manufacturing Practice (GMP) and Hazard Analysis and Critical Control Point (HACCP) in food production.Keywords: physical hazard, foreign bodies, food safety management systemReferences
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Alfred, J. ST. CYR. (2003). Food Plant Inspection. In Y.H. Hui, B. Bruinsma, J.R. Borham, W.K. Nip, P.S. Tong, & P. Ventresca. (Eds), Food Plant Sanitation. (page 64). New York: Marcel Dekker.
Beckett, S.T. (2009). Food Safety in Chocolate Manufacture and Processing. In S.T.G. Beckett.(Ed), Industrial Chocolate Manufacture and Use. (pp. 511-533). New York: John Wiley & Sons.
FDA. (1999). Foods - Adulteration Involving Hard or Sharp Foreign Objects. Retrieved October 6, 2017, from http://www.fda.gov/ora/compliance_ref/cpg/cpgfod/cpg555-425.htm.
Gendel, S.M. (2016). Food Recalls—2015 Was Another Busy Year
Retrieved August 17, 2016, from http://www.foodqualityandsafety.com/article/food-recalls-2015-another-busy-year.
Leonard, B. (2011). Fish and Fishery Products: Hazards and Controls Guidance. Retrieved October 6, 2017, from https://www.fda.gov/downloads/food/ guidanceregulation/ucm251970.pdf.
Motarjemi, J. & Lelieveld, H. (2014). Detection of Physical Hazards. In G. Demaurex. (Eds.), Food Safety Management: A Practical Guide for the Food Industry. (pp. 511-533). London: Elsevier.
Oslen, A.R. (2017). Hard or Sharp Objects. Retrieved October 6, 2017, from http://seafood.oregonstate.edu/.pdf%20Links/Compendium/Chapter-28-Hard-or-Sharp-Objects.pdf.
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Published
2018-01-24
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Scientific Article
