How to Get The Best Value from a Critical Control Point in Food Production
Food inspection industry has changed a lot during the last decade; in the past food producers often ended up choosing an affordable, yet limited metal detection method, and they were rarely able to invest in X-ray inspection as Critical Control Points (CCP) on individual primary packaging lines. Nowadays, thanks to a more accessible X-ray technology, both the consumers and the food producers can benefit from having this technology available for individual food production lines, creating the best value for all the stakeholders.
Today, production plants are more likely to either complement or completely replace the existing metal detectors on individual food production lines, thus taking quality control to a level beyond foreign object detection. There are multiple drivers for this change, e.g. food safety standards and trends that create expectations for improved inspections of packaged goods. Also, consumer awareness and the global reach of social media are raising food recall rates and increasing the interest in better detection accuracy and traceability.
The purpose of this e-book is to give a thorough understanding of the matter and provide information required for choosing a quality inspection solution with the best value for food producers today. The main goal of this book is to consider all the factors involved in a quality control implementation project, with a view to ensuring the highest return on investment.
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