Classification of Foreign Materials in Food

Every type of food processing has its own specific and potential hazards. Evaluation of the type
of product, the intended market for the product and other factors must be considered to
determine the risk category of a possible physical hazard.
Food Technologists rates the likelihood of occurrence of physical hazards based on the level of
control a food processor can exercise to eliminate the risk:
Low risk: If good control measures have been established, but minor infractions occur.
Medium risk: If some control measures were established, but inconsistencies occur.
High risk: If little or no control was established, major and critical infractions occur.
Foreign material may occur naturally in raw materials and food ingredients, such as stones in
lentils or bones in fish or meat. It may be added unintentionally during processing due to poor
equipment, as a result of maintenance work or construction in the vicinity of an operating
production line. However, it may also be deliberately added to the food during processing or at
grocery retail as an act of blackmail, revenge or mental disorder.