Foreign material is a class of defects that are likely to occur in most, if not all, food products. This material is a significant source for food industry recalls and product holds in manufacturing plants. Foreign material can be naturally occurring (intrinsic) or non-naturally occurring (extrinsic) through growing, harvesting, storage, and manufacturing.
A robust risk assessment must be completed for each ingredient and processing step to reduce foreign material risks. Numerous approaches exist for detecting and removing foreign material; however, there is no single system for all food types. A multi-system approach is typically the best method when designing food safety programs.