metal detectable plastic pens available direct to you in the USA

FOR IMMEDIATE RELEASE
(Free-Press-Release.com) January 20, 2007 -- Within the food and pharmaceutical industries there is an ever-present risk of contamination that, if undetected, can result in damage to equipment, costs incurred through product recalls, harm to the company's reputation and, in the worst case, serious injury to somebody inadvertently consuming the contaminant. A relatively straightforward measure that can be taken is to use only metal implements - such as spatulas, scoops and scrapers - and install an inline metal detection system that can detect any metallic contamination of the product and automatically reject it.

However, there are drawbacks with this approach. For instance, metal implements are costly, especially if manufactured from stainless steel, they can be heavy, and the geometries that can be created at a reasonable cost are somewhat limited. In some cases, therefore, plastic implements are used, with the polymer grade selected so as to minimise the chance of breakage. Nevertheless, using plastic implements carries with it a risk that small fragments could contaminate the product and remain undetected.


New EU hygiene legislation is due to take affect on 1 January 2006, with the primary objective being to optimise public health protection by improving and modernising the existing EU legislation. The new legislation maintains, and sets out more clearly, the duty of food business operators to produce food safely. This is a requirement that is contained in current legislation and is underpinned in general food law. Requirements for food business operators are laid down in the new EU Regulation 852/2004.

It is intended that the more risk-based and flexible procedures will better match the needs of individual businesses and enforcement agencies. This will be facilitated by the introduction of food safety management procedures based on the application of Hazard Analysis and Critical Control Points (HACCP) principles. HACCP-based principles are widely regarded throughout the EU and in most developed countries as crucial to the management of food safety and, in turn, consumer protection. On 1 January 2006 it will become a legal requirement for all food businesses (except primary producers) to put in place, implement and maintain a permanent procedure or procedures based on HACCP principles.