Instore - June 2018 - 44

FOOD SAFETY

Upping the detection systems game
by Ryan Atkinson

C

ommissaries, central kitchens and intermediate wholesale bakeries have
long fought the detection battle. Identifying hazards, implementing processes and
ensuring corrective actions are taken isn't
just good business practice, it's now a FSMA
Preventative Controls rule.
Food safety is at the top of everyone's mind:
the producer, the consumer and the government.
"In commercial baking operations where
bread is being prepared for baking at local
stores, or being baked, Mettler Toledo specialists have found an increase in not only
inspecting products for potential contaminants such as metals, but also an increase in

the degree of those inspections," says Camilo Sanchez, metal detector product manager
for Mettler Toledo. "Food safety has become
a significant concern."

"Since it already supplies inspection
equipment to governmental agencies,
Mettler Toledo also has staff in-house
trained in completing and managing
the complex contracts that government
groups often require."
CAMILO SANCHEZ, METTLER TOLEDO

With the increased emphasis on food safety,
many facilities are increasing their detection capabilities. Sanchez notes a large na-

With an ever-growing emphasis on food safety, companies are continually ramping up their
detection capabilites.. Photo: Mettler Toledo

44 * JUNE 2018 * commissary INSIDER

How it works
Bob Ries, with Thermo Fisher
Scientific, details how metal
detectors and x-ray inspection
systems work.
Metal detectors find small particles
of nonferrous and stainless steel
using coils wound on a nonmetallic
frame and connected to a highfrequency radio transmitter. When
a particle of metal passes through
the coils of a metal detector, the
high-frequency field is disturbed
under one coil, changing the
voltage by a few microvolts. The
output is used to detect metal.
Multiple transmit coils can be
configured to yield a more effective
magnetic field and much improved
sensitivity so that metal spheres
up to 20% smaller in diameter
can be detected reliably. Below is
an illustration of a typical metal
detector coil system.
X-ray inspection systems are based
on the density of the product
and the contaminant. X-rays are
simply light waves that we can't
see. X-rays have a very short
wavelength, which corresponds
to very high energy. As an X-ray
penetrates a food product, it loses
some of its energy. A dense area,
such as a contaminant, will reduce
the energy even further. As the
X-ray exits the product, it reaches
a sensor. The sensor then converts
the energy signal into an image of
the interior of the food product.



Table of Contents for the Digital Edition of Instore - June 2018

Instore - June 2018
Editor's Note - Success story
CONTENTS
News - Need to know: Debates and definitions
Spotlight - By the numbers: Sweet goods
Product Knowledge - Category Update: Artisan breads
Specialty Insights - Consider: deli crackers
IDDBA '18 - Disrupt and conquer
FRESH, HEALTHY AND NEW
Cheese whizzes
Indulging with a purpose
Commissary Insider - Insight Insider: Blount Fine Foods
OPERATIONS - Shrink prevention
EQUIPMENT - Improving accuracy, food safety with portioning
PRODUCT CATEGORY SPOTLIGHT - Cookies
FRESH DESIGN
Gen Z makes way for Foodservice
Merchandising - On Display: Allergen-free baked goods
Product Trends - First to Market
Product Showcase
Ad Index
Instore - June 2018 - Instore - June 2018
Instore - June 2018 - Instore - June 2018
Instore - June 2018 - 2
Instore - June 2018 - Editor's Note - Success story
Instore - June 2018 - 4
Instore - June 2018 - 5
Instore - June 2018 - CONTENTS
Instore - June 2018 - 7
Instore - June 2018 - News - Need to know: Debates and definitions
Instore - June 2018 - 9
Instore - June 2018 - Spotlight - By the numbers: Sweet goods
Instore - June 2018 - 11
Instore - June 2018 - Product Knowledge - Category Update: Artisan breads
Instore - June 2018 - 13
Instore - June 2018 - Specialty Insights - Consider: deli crackers
Instore - June 2018 - 15
Instore - June 2018 - 16
Instore - June 2018 - 17
Instore - June 2018 - IDDBA '18 - Disrupt and conquer
Instore - June 2018 - 19
Instore - June 2018 - FRESH, HEALTHY AND NEW
Instore - June 2018 - 21
Instore - June 2018 - 22
Instore - June 2018 - 23
Instore - June 2018 - Cheese whizzes
Instore - June 2018 - 25
Instore - June 2018 - Indulging with a purpose
Instore - June 2018 - 27
Instore - June 2018 - 28
Instore - June 2018 - 29
Instore - June 2018 - 30
Instore - June 2018 - Commissary Insider - Insight Insider: Blount Fine Foods
Instore - June 2018 - 32
Instore - June 2018 - 33
Instore - June 2018 - 34
Instore - June 2018 - 35
Instore - June 2018 - 36
Instore - June 2018 - 37
Instore - June 2018 - OPERATIONS - Shrink prevention
Instore - June 2018 - 39
Instore - June 2018 - 40
Instore - June 2018 - 41
Instore - June 2018 - EQUIPMENT - Improving accuracy, food safety with portioning
Instore - June 2018 - 43
Instore - June 2018 - 44
Instore - June 2018 - 45
Instore - June 2018 - PRODUCT CATEGORY SPOTLIGHT - Cookies
Instore - June 2018 - 47
Instore - June 2018 - FRESH DESIGN
Instore - June 2018 - 49
Instore - June 2018 - 50
Instore - June 2018 - 51
Instore - June 2018 - Gen Z makes way for Foodservice
Instore - June 2018 - 53
Instore - June 2018 - Merchandising - On Display: Allergen-free baked goods
Instore - June 2018 - 55
Instore - June 2018 - Product Trends - First to Market
Instore - June 2018 - Product Showcase
Instore - June 2018 - Ad Index
Instore - June 2018 - 59
Instore - June 2018 - 60
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