Q. Sometimes when trucks deliver materials to our plant, we find stuff on them that we cannot identify. Is there some kind of kit available that we can use to see if this stuff is harmful?
A. During my career I have seen many things come in on trailers. Sometimes I have been completely baffled by what the material was. I wish I had the tools to quickly identify the “stuff” to know whether I should even be on the trailer! Unfortunately, I am not aware of such a kit.
The tools we do have available are a good flashlight and a black light to screen for rodent urine and glass from fluorescent light bulbs that may have broken in the unit. These tools, plus our knowledge of how to use them, have identified many issues and stopped materials that could potentially cause issues from entering our plants.
Our entire mindset has changed in recent years. The rise of food defense programs has heightened our awareness of the possibility that dust on ingredient bags might not be as harmless as it appears to be. Awareness of the potential is one thing, but conducting business in a constant state of paranoia is another.
A strong partnership with your supply chain will allow you to conduct business with reasonable assurance that nothing harmful is present. Become familiar with who they are and make yourself known to them.
What programs do your suppliers and transporters have in place to defend the products and protect them while under their control? Knowing this will give you peace of mind and allow you to recognize when something is not right.
At some point, ask yourself, does it really matter what the objectionable material is? If it was discovered during an inspection and you do not know what it is, what is the correct course of action to take as listed in your receiving policy? If there is any concern, the shipment should not be accepted into the facility.
There are times when this could cause issues with the facility and production, but you should never put your business at risk over one ingredient.
The value of an incoming inspection conducted by well-informed personnel cannot be underrated or ignored. The hard, fast rule should always remain, “When in doubt, throw it out.”
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.