Generally speaking, there are three types of hazards in a food-processing facility. They are physical, chemical and biological. A physical hazard is any extraneous object or foreign matter in a food item which may cause illness or injury to a person consuming the product. These foreign objects include, but are not limited to bones, metal fragments, plastics, stones, glass or personal items.
Each year, companies across the nation are subjected to the stress and expense of recalls as a result of foreign materials finding their way into food products.