food production

Where do I start with colour coding? 

What are the non-negotiable contamination risks you need to prevent? It’s these areas that are ideal to begin managing using colour. There’s no right or wrong way to do this, and colour coding is fully customisable to your needs.    

Outlined below are some of the common colour coding practices used within the industry. If you are interested in how and why it works, click through to this blog where we outline some tips on implementing it.  

Allergen management: 
Allergen contamination is a universal concern within the food processing industry, as the consequence of this occurring is

Metal detection systems have become an integral part of the foreign body prevention process in food processing facilities. 

Possibly nowhere is product integrity more important than in food and beverage production. As well as continuous improvement teams, technical and quality personnel are constantly looking for ways to reduce ‘foreign body’ and contamination risks. With metal being one of the most frequent offenders, leading food and pharmaceutical manufacturers have for a long time used specialist metal detectors to control this risk.

A simplified look at how this works:

1. The most common metal detectors are based on a balanced coil design.

2. This involves passing the product through three coils.

3. The middle coil acts as the transmitter by using an electrical current to create a magnetic field.

4. The transmitter induces a current in the other two coils, which are spaced equidistant from the middle coil. The out