Preventing foreign bodies in food

Citation

(2005), "Preventing foreign bodies in food", Nutrition & Food Science, Vol. 35 No. 1. https://doi.org/10.1108/nfs.2005.01735aab.019

Preventing foreign bodies in food

Preventing foreign bodies in food

A new guide from CCFRA will help food manufacturers, processors and retailers to identify and exploit the latest technology for the prevention, control and detection of foreign bodies in foods – as part of their food safety assurance programmes.

The seriousness of foreign bodies as hazards in foods is well recognised by both food companies and enforcement bodies. A foreign body incident can jeopardise consumer health, result in prosecution and significantly undermine a company's image. Foreign Bodies in Foods: Guidelines for their Prevention, Control and Detection (CCFRA Guideline No. 5, 2004) will help companies to assess the strengths, applications, limitations and appropriateness to their business of a range of technologies for prevention, detection and control of foreign bodies.

Developed by a working group of foreign body experts drawn from food companies and equipment manufacturers, the guide builds on the widely used first edition, with extensive revisions reflecting the significant technological advances and the practical experience gained in the intervening nine years, whilst retaining its practical emphasis.

Further information can be obtained from Mrs Sue Hocking, CCFRA, Tel: +44(0)1386 842225, E-mail: pubs@campden.co.uk or via the CCFRA on-line bookstore at http://www.campden.co.uk/