Online inspection spotlight

Risk-based controls come to the fore

By Rick Pendrous

- Last updated on GMT

Risk-based controls come to the fore

Related tags: Risk, Hazard analysis and critical control points

Bakery and confectionery sectors in the US are moving from traditional hazard analysis critical control point food safety controls to those based on risk-based preventative controls, says Neil Giles, marketing communications manager for product inspection equipment supplier Mettler-Toledo.

Contaminant risks range from glass and metal fragments (see picture) to mineral stone. Hazard control strategies involve identifying points in factory production where contamination could potentially occur and – if a risk is identified – establishing a critical control point and product inspection in order to mitigate the risk.

Where metal is the only identified risk for contamination, a metal detector is recommended, says Giles. Should there be multiple foreign body types that pose a potential risk, X-ray systems provide broader detection capabilities, he adds.

Mettler-Toledo has just introduced what it claims is the first, five-year generator warranty for all new X-ray inspection system purchases within its X-Series range.

X-ray detectors

Both metal and X-ray detectors are available to suit a wide range of applications – from pipelined and packaged to bulk and loose flow products.

Automated rejection systems can be used to remove contaminated product from the line when identified without stopping the production process.

X-ray systems can also be used to check that packed confectionery products have been properly sealed or that products are filled to the correct level; components are not broken and fillings – such as jam in donuts – are not missing.

Checkweighers are also often placed on bakery and confectionery lines to control fill levels, and can be built to meet specific applications, environments, regulatory and industry requirements, he adds.

Contact Mettler-Toledo​ for more information. 

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