[AIB ICE Chips] Answers to your toughest questions

Q: The AIB International Consolidated Standards for Inspection has a new Standard related to glass, brittle plastics and ceramics control. I know what to look for when it comes to glass and plastics but where would I find ceramic material in my plant, besides wall tile?

A: In the past, the food industry real-ly did not give much thought to ceramics. Perhaps it was because these materials were used in areas not necessarily associated with food processing or in high-risk areas. Many ceramics, as well as other materials formed through a molten process, are a form of glass. Their applications are more common than in the past. For example, take that coffee mug on your desk in the production office. It is likely the result of a ceramic process. How many other mugs are located in the production facility and how many have broken in the last year? Do you have a record for this and how effective was the clean-up?

How about light fixtures in the overhead? It is not uncommon to have a ceramic piece where the light connects to the power source to tolerate the heat generated from operating the light. Insect light traps are likely equipped with the same ceramic pieces. There could be several applications where ceramic materials could be found on or in processing equipment where there is a need for heat tolerance. Other places that ceramic materials might be found include ovens, packaging equipment that provides a heat seal, bearings in strategic locations, etc. It is amazing just how many places this material can be found. Since ceramic can become fragile over time, creating a high risk of breakage, we should be concerned about controlling it where there is a possibility of it entering the process. Just as with glass and many plastics, standard foreign material detectors will not likely recognize this material.

I would suggest that you form a team that includes a maintenance person familiar with the equipment and systems. The team should conduct a very detailed facility inspection to identify where ceramic materials may have been used so they can be assessed for potential food safety risks. Once identified, they should be added to the inspection form just as glass and brittle plastic materials have been included in the past.

The author is Head of Food Safety Education, AIB International.

Do you have a question for Al St. Cyr? If so, e-mail him at astcyr@aibonline.org