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In food processing, contamination control cannot rely on detection alone. By the time a foreign object is found, the issue has already happened. Stronger food safety starts earlier with better tool control, traceability, visual management, and hygienic zoning.
Sequential numbering, shadow boards, and colour coding help food manufacturers prevent foreign body contamination before it becomes a larger risk. Together, these simple systems improve accountability, reduce cross-contamination risk, and support a more controlled production environment.
