In an earlier Processing column discussing hazard analysis (August 2003), consultant Richard Stier (phone 707-935-2829) listed the 12 most common foreign substances found in food as glass, metal, stones, wood, jewelry, insects, insulation, bone, plastic, personal effects, bullets, and needles. Any of these could cause injury and thus pose a hazard, but most are routinely removed by standard oper ations in food processing. This column discusses each of these materials in more detail and describes some of the instrumentation available for detection.
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