The book is essential for food manufacturers using HACCP procedures to ensure quality control. In particular, it offers practical informatio n for production engineers and quality assurance personnel involved in minimizing the risk of foreign body contamination reaching the consum er. Recent developments in both technology and techniques are assessed and compared to more established methods in order to provide the most up-to-date and pragmatic advice for food manufacturers.The major sour ces of foreign body contamination are shown and the methods and machin ery available to prevent food adulteration are analyzed. The capabilit ies and limitations of the machines used to remove foreign matter from food are considered in detail. It describes the detection methods ava ilable and how they are used in the food industry. In particular the c apabilities and limitations of the machines used is dealt with in suff icient detail for them to be understood by technologists and scientist s from disciplines other than engineering.
|Series:||Practical Approaches to Food Control and Food Quality Series , #4|
|Product dimensions:||6.10(w) x 9.25(h) x 0.03(d)|
Table of Contents
Introduction. Risk Assessment and HACCP. Good Manufacturing Practice. Legislation. Equipment Purchasing and Cost. Physical Separation Methods. Machinery Design and Hygiene. Magnets. Metal Detection - Mechanical Handling and Rejection Systems. X-Ray Detection Systems. Vision Systems. Testing and Calibration and Records . Human Inspection. Packaging Materials. Investigating and Handling Complaints. Identification of Foreign Bodies. Future and Emerging Technologies. Appendixes. Index.