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Food Safety Methodology to Prevent Recalls

Mettler Toledo webinar explores six steps to reducing physical contamination to prevent recalls and future-proof contaminant detection systems.

The webinar provides a step-by-step methodology to reduce the likelihood of recalls due to products containing a foreign body.
The webinar provides a step-by-step methodology to reduce the likelihood of recalls due to products containing a foreign body.

Consumer trust revolves around a company’s transparency, which includes its commitment to food safety.  This commitment is perhaps more important than ever before—even vital—as it can make or break a brand. Mettler Toledo, a manufacturer of precision instruments and services for use in laboratories and manufacturing, recently released a free webinar, “Food Safety MasterClass,” which explains that consumers expect to see a company’s commitment to food safety through accurate labeling, safe packaging, and natural and organic labels in order to trust its brand.

In the event of a recall, 64% of consumers are unlikely to purchase the brand even six to 12 months later, according to the company’s research. However, they are more likely to forgive a brand they trust. Beyond consumer trust, recalls can go so far as to tarnish the reputation of the industry or the home country of the brand, and further result in legal action against a company, as well as health concerns for consumers. Each recall is also a significant financial blow, the average cost being $10 million.

To help companies combat this issue, the Mettler Toledo webinar provides a methodology for controlling food quality and reducing the likelihood of recalls due to products containing a foreign body, which according to Mettler Toledo’s research, is the second-most prominent case of recalls. 

Foreign bodies, or physical contaminants, include:

  • Ferrous and nonferrous metals
  • Glass
  • Dense plastic
  • Calcified bone
  • Mineral stone

Step 1: Understand how contamination occurs 

Food contamination can occur at various points along the food supply chain, such as on receipt of raw materials, during processing, and during the packaging stage. A company must look at its facility and determine what types of foreign bodies are likely to be present on-site. This allows a company to choose the proper technology to enable it to detect these foreign bodies. There are three main considerations to identifying foreign body types: the product, application, and its packaging.

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