How To Effectively Avoid Metal Contamination Recalls

Foreign matter is two dirty words in the food and pharmaceutical production industries. Meticulous detail must be maintained throughout the production and preparation processes to avoid the inevitable media coverage that would occur with any tainted food product being sold to the public. To avoid the need for crisis management or irreparable damage to your corporate brand, it is important to establish a system to implement a Hazard Analysis and Critical Control Points (HACCP) processes within your manufacturing environment.

HACCP is used to identify potential food safety hazards, so that key actions can be taken to reduce the risk of the hazards being realized. This approach addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection.

The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) use mandatory juice, seafood, meat and poultry HACCP programs. The use of HACCP is currently voluntary in other food industries but really should be necessary precaution.