FIVE STEPS TO OPTIMUM PRODUCT INSPECTION
The next generation of x-ray inspection systems
The need to equip food processing lines with top-quality product inspection equipment is more pressing that ever before. Tightened regulatory standards and heightened consumer awareness require that food manufacturers take all measures necessary to protect both customers and their brand reputation.
Good manufacturing practices, such as those outlined in a Hazard Analysis and Critical Control Points (HACCP) program, should be in place no matter where or what your company is manufacturing. The seven key principals apply across the board, whether you produce wet or dry, fresh or frozen foods. The seven core principals of HACCP are:
1. Conduct a food safety hazard analysis
2. Identify the Critical Control Points (CCP)
3. Establish critical limits for each CCP
4. Establish CCP monitoring requirements
5. Establish corrective actions
6. Establish record-keeping procedures
7. Establish procedures to verify system is working as intended
Click here to download a FREE white paper - Five Steps to Optimum Product Inspection.