FlexXray Blog

With 600 million people around the world affected by contaminated food each year, it’s crucial for food manufacturers to have a Hazard Analysis Critical Control Point (HACCP) plan in place to help prevent contamination.

It's also essential for production facilities to ensure they're working with vendors and suppliers that are HACCP-compliant. Knowing that products, equipment and even uniforms are handled and monitored properly guarantees that contamination risks aren’t being passed along to the food supply.

Let’s look at five prerequisites manufacturers should have in place to create an environment that supports HACCP at their facility and how working with compliant vendors can further ensure the safety of your food product. 

The problem of foreign materials in any type of food product is one that manufacturers try hard to avoid every day. Metal scraps and shards in meat are particularly concerning, not only to consumers and food producers, but more notably to the government.

Even the most well-run plants and facilities will encounter a contamination issue at some point. It is an unfortunate, yet inevitable, part of the food industry. How do foreign material incidents happen? Read on to learn more about how these issues start and how they can be prevented.