Foreign Bodies - Reducing the Risks

Programme Coordinator: Lulanie Swanepoel
Course Level
Supplementary
Duration
One Day
OVERVIEW & OBJECTIVES

Foreign bodies are the most common cause of customer complaints. The accidental inclusion of unwanted pieces of equipment, packaging or other materials can result in all kinds of problems – ranging from the breakdown of supply chain partnerships and claims for financial compensation to loss of consumer confidence.

Food producers need to be aware of the current practices and systems regarding foreign body control and be able to demonstrate they are compliant with the best available practices. Eliminating foreign-body contamination in food starts with implementing a programme of control and prevention, based on the principles of food safety and PRPs. Nonetheless, even the best-managed preventative systems can fail, so technologies that reliably and rapidly detect unwanted foreign bodies are essential. This course will provide an important update on the range of foreign body detection systems currently available to help deliver a safe product to consumers. It will update industry on the techniques available to minimise, control and detect foreign bodies - before they present a risk to the consumer.

Course Objectives 

To equip those responsible with the knowledge and skills required to design and implement an effective foreign body control programme. At the conclusion of the course, participants will be able to:

  • Recognise potential foreign-body sources
  • Identify and implement suitable controls and preventative measures
  • Assess the effectiveness of a system and make improvements, where required.
OUTLINE
  • Current detection systems for the most common foreign bodies in foods (e.g. plastic, stones, wood, glass, metal and bone)
  • Practical limitations of foreign-body detection systems
  • Future possibilities in foreign-body detection for the food industry
  • Gaps in current capabilities for difficult-to-detect materials

A certificate of attendance will be issued once the course has been successfully completed.

ENTRY LEVEL REQUIREMENTS
To ensure that this course is valuable to your company, delegates must be comfortable communicating in English and need suitable reading and writing skills.
LANGUAGE
Presented in English
WHO SHOULD ATTEND
  • Food producers
  • Distributors
  • Retailers
COURSE DATES & ENROLMENT

Due to the COVID-19 pandemic and subsequent lockdown, we are not currently running face-to-face training. However, a number of our courses are running online - either by way of webinar-style training or learn-at-your-own-pace courses. Get in touch with our team via the link below to discuss training availability and options to suit your needs.

GET IN TOUCH

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