Preventing contamination and foreign object control is critical to food and pharmaceutical safety and is typically monitored and controlled through a HACCP framework.
For all process steps whereby an identified hazard may pose a serious safety concern, a review of that process is required to determine whether the process is a Critical Control Point (CCP) or whether it should be covered by an alternative schedule of action.
Where a Critical Control Point is identified, systems and equipment should be used to maintain the process. If the process deviates out of its control limits, then those systems should include quarantine procedures and corrective action.
Whether a CCP, foreign object or less severe risk, a number of control measures exist to improve safety and reduce the possibility of contamination.
Amongst them would include such as colour coding areas, operator education, and the use of detectable products to reduce the risk and demonstrate all due diligence.
Wells Hygiene work in conjunction with many companies and distributors to help ensure these standards are upheld and risks are minimised.
Contact us for more information,
(NZ) Tel: 09 263 9332 or
(AU) Tel: 00613 9699 8999