Foreign Material Control

Foreign material in food, which also refer to physical hazards or contaminant, pose a serious health hazard to consumers if accidentally ingested. Even some small fragments of foreign material can cause dental damage, laceration of the mouth or throat, laceration or perforation of the intestine, and other serious injuries. Fortunately, there are several effective methods for removing foreign materials in food manufacturing and packaging plants. Foreign material control is a major component of HACCP and food safety. Preventing potential injury from ingestion of sharp objects is one of the basic principles that all food processing operators must employ. This half-day training will consist of overview of systems necessary to reduce the risk of foreign material contamination, followed by investigative techniques and a customer and team response plan.

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Training Registration

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