Food Regulatory Guide
Food Safety & Compliance with
High Performance Weighing & Inspection
2
Food Regulatory Guide
Table of Contents
Table of Contents
Chapfer 1 Food Safety & Quality – The Trend Towards Certification 06
Chapter 2 Traceability for Standard Compliance and Process Improvement 14
Chapfer 3 Improved Production Yield Through Process Oriented Recipe Management 20
Chapter 4 Food Safety – Fresh Products in Grocery Retail 26
Chapter 5 Package Quality Control – Net Content Control 34
Chapter 6 In-line Checkweighing – Aspects of a Key Technology 40
Chapter 7 Vision Inspection – Driving Quality and Process Security 46
Chapter 8 Foreign Body Detection – Metal 52
Chapter 9 Foreign Body Detection – X-ray Inspection 58
Chapter 10 Hygienic Designed Food Scales – Less Contamination, Enhanced Profits 64
Chapter 11 7 Considerations for Cleaning Production Equipment 70
Chapter 12 Efficient Quality Management in a Regulated Environment 76
Chapter 13 Meeting Legal Metrology Standards 84
Chapter 14 Reaching Specified Food Attributes with Compliant Analytical Instruments 92
Chapter 15 Moisture Analyzer Routine Performance Testing 98
Chapter 16 Intrinsically Safe Solutions – Accurate Weighing in Hazardous Areas 104
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Prepare to Improve Safety
Food Regulatory Guide
Ensure High-Quality Food
Consumers deserve high-quality and safe food. However, maintaining an effective
food-quality control system that fulfills all food-safety requirements and standards
is challenging. This guide offers know-how in 16 different areas, where weighing
and foreign-body control helps to ensure your products are compliant while achiev-
ing the level of safety and quality your customers demand.
Food producers are under constant pressure to deliver • BRC Global Standard
high quality food and to comply with national laws • FSSC 22000
and global food safety and quality standards. • IFS International Featured Standard
• SQF Code
In addition to existing quality standards such as
ISO9001, GMP or FDA’s Food Modernization Act This expanded and updated second edition of the
(FSMA) it is becoming increasingly important for a Food Safety Guide offers guidance to fulfill global
food manufacturer or retailer to be certified according food safety and quality standards without harming
to a food-specific, GFSI-accepted standard. production efficiency.
The Global Food Safety Initiative (GFSI) benchmarks There are 16 areas where weighing equipment, foreign
existing food standards against food safety criteria body detection, or quality control solutions can be
with a goal of standardizing certifications and elimi- critical for achieving compliance and efficiency.
nating multiple audits.
This guide helps to ensure your products reach your
In 2016 the following GFSI-accepted standards rank customers exactly as they should – no more, no less,
as the most-often used worldwide. correct, complete, and safe, inside and out.
4 METTLER TOLEDO © 06/2017 – Food Regulatory Guide
Select Your Focus Topics
Topics
Consider your area of interest and see to which regulatory standard chapter
they correspond.
Topic / Chapter BRC FSSC 22000 IFS SQF Page
Food Safety & BRC Global Standard FSSC 22000 International Food SQF Code, Edition 7,
Standards
Quality Standards (Version 7) (Version 3) Standard (Version 6) Module 2
6
Traceability / • 3.9 Traceability • 7.9 Traceability • 4.18 Traceability • 2.6 Product
Traceability
Product Identification • 3.11 Management system • 4.2 Specifications identification, 14
of incidents, prod- and formulas trace, withdrawal
Formulation / uct withdrawal and and recall
Recipe Weihing product recall
20
Quality Data Man • 6.3 Quantity • Net content • 5.5 Quantity • 2.4.1 Food
agement / Net Content control legislations checking legislation 34
Control / SQC (quality control/ • 2.5.6 Product
filling quantities) sampling inspec-
In-line Checkweighing tion and analysis 40
Quality Control Assured
Vision Inspection • 3.9 Traceability • 7.6.4 System for • 4.5 Product • 2.3.2 Raw and
• 6.2 Labeling the monitoring packaging packaging materi-
and pack control of critical control • 4.18 Traceability als
points • 5.5 Quantity • 2.5.6 Product sam-
• 7.9 Traceability checking pling inspection 46
system and analysis
• 17 Product infor • 2.6.1 Product
mation / consumer identification
awareness • 2.6.2 Product trace
Food Labeling • 5.2 Product • 17 Product infor • 4.5 Product • 2.6.1 Product
labeling mation / consumer packaging identification 26
awareness
Metal Detection • 4.10 Foreign body • 7.6.4 System for • 4.12 Risk of foreign • Detection of
Foreign Body
detection and re- the monitoring bodies, metal, foreign objects 52
Detection
moval equipment of critical control broken glass and
X-ray Inspection points wood
• 10.4 Physical 58
contamination
Hygienically Designed • 4.6 Equipment • 8.2 Hygienic • 4.17 Equipment • Vehicles, equipment
Equipment design and utensils 64
Hygiene
Cleaning • 4.11 Housekeeping • 8. Equipment suit- • 4.10 Cleaning and • Cleaning and
and hygiene ability, cleaning disinfection sanitation 70
and maintenance
Management of • 4.7 Maintenance • 8.3 Control of • 5.4 Calibration • Calibration of
Quality in a Regulated • 6.1 Control of oper monitoring and and checking of equipment 76
Environment ations measuring measuring and
Calibration
Equipment
• 6.4 Calibration and monitoring devices
Legal Metrology control of measur- 84
ing and monitoring
GP Good Practices
devices
92
Moisture Analysis 98
Safety in Explosive ATEX Directive / OSHA Law & Regulations
Safety
Atmosphere 104
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