recently goudsmit received a request from a French company manufacturing nougat (delicious Montélimar nougat!). They wanted to measure the goudsmit magnets in their production equipment to meet quality standards and ensure thatgoudsmitthe magnets are still operating accurately. This is also necessary to continue meeting HACCP (Hazard Analysis and Critical Control Point) quality assurance standards. This quality label applies to all food manufacturers, whether they produce chocolate, sugar, milk powder, flour, or soup.

The concept of HACCP

HACCP (Hazard Analysis and Critical Control Point) stands for Hazard Analysis and Critical Control Point. It is a scientific, rational, and systematic method for ensuring food safety during production, processing, manufacturing, preparation, and consumption, focusing on hazard identification, evaluation, and control. It does not represent an unacceptable threat to health. It identifies potential stages in the food production process where hazards may occur and implements appropriate control measures to prevent them. By monitoring and controlling each step of the processing process, the probability of hazards occurring is reduced. Traditional food safety control processes are generally based on "centralized" inspections and testing of final products, using methods like "looking, smelling, and touching" to find potential hazards, rather than taking preventive measures, thus having certain limitations. For example, completing food processing within a specified time, relying on intuition to predict potential food safety issues, and the high cost of final product inspection make it difficult to collect and analyze enough samples to obtain meaningful and representative information. Under the guidance of HACCP management system principles, food safety is integrated into the design process, rather than being limited to traditional final product testing. Therefore, the HACCP system provides a preventive system and can more economically ensure food safety. Practices in some countries have shown that implementing the HACCP system can more effectively prevent food contamination. For example, statistics from the U.S. Food and Drug Administration indicate that in seafood processing enterprises, the probability of food contamination in companies implementing the HACCP system is reduced by 20% to 60% compared to those that do not.

Goudsmit magnets'Measurement: How is it done? What are the standards?

Guy Mousset is an expert in magnets for the food industry and has been working in this field since 1992. He regularly measuresgoudsmitmagnets himself and explains all the ins and outs: "In principle, permanent magnets retain their magnetic value throughout their life, so the risk of decreased magnetic field strength is low. The only factors that can cause a magnet to lose strength are: breakage, corrosion, or heating (temperature > 80°C). Naturally, exposure to heat is expected in the food industry, for example, when cleaning with hot water or placing in a pasteurizer. In the food production process, the early detection of potential hazards determines the importance of HACCP. By controlling major food hazards such as microbial, chemical, and physical contamination, the food industry can better provide consumers with safety guarantees, reduce hazards in the food production process, and thus improve public health levels."

Gauss meter measurement of goudsmit magnet defects

Magnetic field strength is measured with a gauss meter, but this does not always provide an accurate indication; it does not tell us about effectiveness. All it really does is tell you that the magnet's strength has not decreased. The only correct way to test magnet operation is to use test particles. Since this is difficult to do in practice, flux measurement is an excellent alternative.'This is how it works.

Shortcomings of HACCP standards

Guy Mousset continues: "The problem is that HACCP standards do not specify the operation and implementation of magnets. They only mention Gauss values or flux density. These may be correct, but operation and implementation are also important criteria. For example, cases where there is no stainless steel tube around the magnet; they will rust, and bacteria will grow between the magnets. The distance between the rods also affects operation. These are often placed further apart to achieve greater capacity. This leads to gaps in the magnetic field, preventing the capture of all iron particles. To overcome this defect, I advocate including a minimum flux density in the HACCP specifications. After all, the minimum flux value determines whether it is possible to capture iron particles. When performing measurements, we also encounter situations where very large magnetic grids are installed. This size makes cleaning dangerous. This puts operators at risk of crush injuries during cleaning. Conclusion: Quality standards need to do more than just specify flux density ('Gauss value').  "

The problem of poor magnetic value differences

Furthermore, in practice, we find that gauss meters do not always indicate the same value. Even though these gauss meters are proven to be calibrated, you can get different values. If three people perform the same measurement, you will get three different results. This leads to confusion and unease among quality assurance managers. From experience, I have learned that it is best not to measure directly on the steel bar, but at a tiny distance of 5mm. The flux density is stable there.

Goudsmit currently has hundreds of customers in the food industry,Goudsmitproviding customers with magnetsmeasurement services. Our customers in the food industry believe it is important for experienced personnel to do this for them once a year. After all, they do not have calibrated gauss meters and lack the experience to perform magnet measurements. We are happy to do it for them! Weidou Intelligent Technology professionally acts as an agent for selling goudsmit magnets, please refer to/usercategory/product/487662/。