Hi Eva,
This requirement originated from BRC, their guidance states:
The food safety plan should be the starting point for implementing an effective foreign-body control programme. Potential hazards and their sources must be identified so that appropriate control procedures can be put in place to minimise the likelihood of product contamination.
I feel that your well established HAACP program will more than likely cover this off but it many be worth extracting relevant elements related to foreign body hazards, your assessment of risk relating to those and the control measures that were implemented to control the hazards identified as significant.
Typical equipment to be considered may includes:
Filters and sieves
Metal detection
X-ray detection equipment
Magnets
Optical sorting equipment
Kind regards,
Tony
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