We have several HACCP hazard tables. Below you see the HACCP hazard table that we have made concerning the subject: Physical. Because this table is very extensive, we recommend using the download below to view the table properly.
|Glass||All foodproducts have the chance of glass contamination. Agricultural/horticultural products and food or beverages packaged in glass have more contamination incidents .||Introduced with rawmaterials (agricultural and horticultural products). Introduced during process (packaging materials, mercury-containing thermometers).||Glass particles are often strong and sharp||Average to high. particles glass smaller than 2 mm do not form any health problems since they have the characteristics of sand. particles glass between 2mm and 2 cm do create injuries. In general, is the risk of consuming particles bigger than 2 cm small is because they are easily detectable by the consumer before consumption. On the other side does this of course not count for individuals with a visual handicap or psychiatric and psychogeriatric patients.||Visual inspection of glass-based packaging materials, sanitation with water or air pressure system. Lastly, search for the presence of glass particles with X-ray equipment.||Keep glass out of production areas.|
|Metal||Contamination with metal particles can occur in all types of food products.||Materials (fishing hook, syringe, metal wires), staff (staples, equipment, jewellery), process (screws, nuts, sieves).||Metal particles are often big and stiff. In most occasions do components break apart from the equipment or is it present in the form of metal wires?||Medium, in exceptional occasions high. Particles of metal smaller than 6 mm don’t form any health dangers. This doesn’t count for infants, children, psychiatric and psychogeriatric patients. On most occasions are injuries caused by metal particles bigger than 12,5 mm.||Metal sieves in the process and metal detection at the end of the process.||Periodic preventive maintenance of machinery and equipment but of course also personal hygiene.|
|Wood||Contamination with wooden particles can occur in all type of food products.||Materials (Crates, pallets etc.), staff (wooden equipment, brooms etc.).||Wood particles are normally not firm but create splinters in almost all cases.||Low. Most cases of wood consumption are without injuries.||The presence of wood can only be controlled by preventive measurements.||Don’t use wood in production areas and minimize the usage of wooden crates and pallets as much as possible.|
|Plastic||Contamination with plastic particles can occur in all types of food products.||Process (Crates, packaging material, garbage bags, equipment with handle etc.), staff (fake nails, biro).||Plastic particles might be stiff and sharp (splinters of crates) or flexible (plastic bags, packaging materials).||Medium to high. Particles smaller than 4 mm do not form normally any danger. This actually does not count for infants, children, psychiatric and psychogeriatric patients. In general does flexible plastic not form injuries but might cause suffocation in the above-mentioned groups.||Locate detection equipment for plastics at the end of the process.||Visual control of equipment, crates and packaging material but also personal hygiene.|
|Stones||Stones play in the agricultural-horticultural and bakery products a role in the forming of dental damage.|
|Familiar-product-particles||Naturally are pips, the bark of nuts, bones and bone splinters are able to form dental damage and suffocation. On the other side is the consumer aware of the presence of these components and therefore is the frequency of injuries by these materials relatively low.|
|Pests||Pests or parts of pests cause injuries because of the stiff and sharp characteristics. These particles create a disgust against that product apart from that might the product even induce microbial contamination.|