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Jasper Dolton
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What are the most common physical hazards in food processing, and how do you manage them?
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Common Physical Hazards in Food Processing and How to Manage Them
Marzena STC & QTC
Member
The most common physical hazards include glass, metal, plastic, wood, stones, bones, and personal items. Glass can come from broken light fixtures, jars, or windows; metal often originates from worn-out/ old or poorly maintained machinery or tools; plastic can break off from brittle equipment or packaging; wood splinters may come from pallets or crates; stones are typically found in raw materials like grains or vegetables; bones can be a hazard in meat or fish products if not properly deboned; and personal items like jewellery or buttons can accidentally fall into food.
To manage these hazards, start with a robust HACCP plan to identify risk points. Use detection systems like metal detectors and X-rays, along with sieves, filters, and magnets, to screen for contaminants. Maintain strict control over glass and brittle plastics with a register and regular inspections, and ensure proper equipment maintenance to minimise wear and tear. Ban personal items, enforce staff hygiene protocols, and inspect raw materials and packaging thoroughly. Keep detailed records of checks and incidents, and investigate consumer complaints to continuously refine your controls.
To manage these hazards, start with a robust HACCP plan to identify risk points. Use detection systems like metal detectors and X-rays, along with sieves, filters, and magnets, to screen for contaminants. Maintain strict control over glass and brittle plastics with a register and regular inspections, and ensure proper equipment maintenance to minimise wear and tear. Ban personal items, enforce staff hygiene protocols, and inspect raw materials and packaging thoroughly. Keep detailed records of checks and incidents, and investigate consumer complaints to continuously refine your controls.