Foreign body contamination remains one of the most critical and visible risks in food manufacturing, with the potential to compromise consumer safety, disrupt production, damage equipment, and erode brand trust. While traditionally managed through detection technologies at the end of the production line, this approach is inherently reactive and insufficient on its own. Foreign bodies—defined as unintended solid materials originating from equipment, utilities, buildings, or operational practices—require a more proactive and systematic control strategy.

This presentation introduces a new EHEDG Guideline that advocates a preventive, design-led approach to foreign body control, emphasising the integration of hygienic design principles throughout the entire lifecycle of equipment and infrastructure.

The Guideline is based on the use of a structured, risk-based approach to foreign body control covering hazard identification, elimination, mitigation through hygienic engineering, and the application of robust operational practices. The scope includes production equipment, mobile tools, utility systems, and building infrastructure. While detection and removal methods remain important for residual risks, their effectiveness is strengthened when combined with well-designed preventive controls.

This approach supports improved product safety, operational efficiency, and sustainable compliance, aligning foreign body management more closely with modern hygienic design and risk management principles.