“Foreign material” is extraneous matter found in food that may render the food unfit for human consumption. Strictly speaking, foreign material is not biological, but metal, paper, paint, glass or other materials. Legally, the term also refers to all contamination of a non-microbial source, including human hair, parts of insects, cleaning fluids and even particles of the wrong food, such as meat in a vegetarian product.
All food manufacturers risk potential foreign object hazards. Many of these hazards exist and can cause severe injury to customers with costly recalls. Identifying, training, and preventing these hazards have to be an important part of every manufacturer’s operation.
The bottom line is that foreign materials have no place in foods, and food manufacturers need to develop, document, implement and maintain programs to ensure that such materials remain out of their products and processes. This fast-paced, high-content webinar with expert speaker Natasha Rowley-Phipps will offer information on foreign objects, provide in-the-news case studies, and creative ways to engage your team in a robust foreign object prevention program.
Who should attend?
Ask a question at the Q&A session following the live event and get advice unique to your situation, directly from our expert speaker.
- Shawn K. Stevens
Natasha Rowley-Phipps has more than 20 years of experience in food quality, nutrition labeling, manufacturing and research. Natasha graduated from Kansas State University receiving her B.S. in bakery science management with further studies in a master's program of cereal chemistry. Early in her career she held positions within the USDA Grain Marketing Research Center and AIB International, collecting and analyzing research data. Her career focus then progressed into restaurant quality...
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