Resources Expertise X-ray inspection for packaged food X-ray inspection systems for packaged food products

Contact

Send an email

 Service-Hotline

Newsletter

X-ray inspection of food products

Product inspection has become an indispensable element of responsible food production, an inherent part of any HACCP concept, and an absolute prerequisite for the observance of international food standards.

Any contamination of food with impurities of any kind may have most serious consequences for a company. Systems for contaminant inspection are used to prevent such problems. In particular, X-ray systems are increasingly becoming the focus of attention.


Typical products for X-ray inspection

Meat and sausage products

With a current meat production of 330 million tons per year, the global meat industry has more than tripled in the last 50 years. Metal and bone contaminations as well as plastic parts or even ceramics and wood can get into the meat during production.

Cheese and dairy products

Milk and dairy products are in general among the most strictly inspected foods - quality assurance has top priority. The global market for dairy products is highly competitive.

Bread and baked products

Sales in the European baking industry are expected to be around 142,168 million euros in 2019. Annual sales growth of more than 2% is expected until 2023. Increasing price pressure calls for efficiency and productivity improvement and require easy maintenance and accessibility.

Cans, frozen food and ready meals

Due to continuously increasing quality standards, various types of contaminations and a large percentage of products with metalized packaging food inspection will remain a top issue.

Additionally to these typical applications, X-ray systems are also used for other products like pasta, sweets, snacks and many others.


Food Safety


Food safety means - as the name implies - safe food for trading because unsafe food can harm consumers. The consequences for food processing companies are very unpleasant and can have fatal consequences.

How it all started…

It is hard to believe, but the origin of the globally recognized „HACCP“ concept for the assurance of food quality lies in the space industry. In 1959, the National Aeronautics and Space Administration (NASA) commissioned the development of guidelines for the production, storage and processing of 100% safe space food. In 1963, the WHO (World Health Organization) and the FAO (Food and Agriculture Organization of the United Nations) created the internationally acknowledged Codex Alimentarius on the basis of these guidelines. This includes the development of an HACCP concept.

HACCP - legally required according to the EU hygiene regulation

HACCP is the abbreviati on for „Hazard Analysis and Critical Control Points“. A hazard analysis takes into account the probability of occurrence, the extent of damage and the probability of detection of foreign bodies at critical points in the production process. The implementation of the HACCP concept is intended to detect, prevent or reduce hazards that could have harmful effects on the health of end consumers to an acceptable level.

Other countries, other obligations

For each country there are different variants of food standards but they all have one thing in common: their recognition by the Global Food Safety Initiative (GFSI). Food standards define a clear framework for controlling and ensuring product safety, integrity, quality and legality and are aimed at companies in the manufacturing, processing and packaging of food and food ingredients. Over the years, the European area has evolved into a clear pioneer of high food safety standards.

International Food Standards

BRC

Global Standard for Food Safety / Commonwealth (GB)

  • Founded in 1998 of BRC (British Retail Consortium)
  • Since then, continuous advancement and adaptation to requirements of the food industry
  • The currently valid version, BRC Global Standard for Food Safety Issue 8‘, was published on 1st of August 2018
  • BRC is a trade association of British retailers established in 1992

FSSC

Safety System Certification 22000 / global

  • Founded in 2009 by a group of multinational companies
  • Linkage of ISO 22000:2005 and PAS 220:2008
  • Global standard to ensure food safety in food production (Food Safety Management)
  • Advantage: not owned by an interest representation and therefore an independent practice due to ISO standard

IFS

International Featured Standard Food / Western and Eastern Europe, North America

  • Founded in 2004: development by member companies of HDE (Hauptverband des Deutschen Einzelhandels) and FCD (Fédération des Enterprises du Commerce et de la Distribution)
  • Quality and food safety standards for commercial ownlabel brands



SQF 2000 Code

Safe Quality Food / USA

  • Founded in 1995: introduction of the certification program Safe Quality Food (SQF) after a decade of food crisis to improve the quality and safety of the food industry and regain consumer confidence
  • Since 2004: Administration by SQF Institute (SQFI) and worldwide recognition
  • Reduction of food risks and guarantee of continuous security throughout the supply chain

This and further information about X-ray inspection
systems are part of our new X-ray Booklet!

Click here for the free download