Foreign Material Control in the Food Manufacturing Industry

FOD-16.2

Physical contaminants in food pose a serious health hazard to consumers. If accidentally ingested, 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. Learners who successfully complete this course should able to identify key parts of a Hazard Analysis and Critical Control Points, or HACCP program related to foreign material control. They should also be able to identify different foreign material control methods in your facility.