conditionsof use, the probableexpertiseof the foodserviceoperatorand staff,
and the interactionslikely to occurbetween the productand its subsequent
environment. The manufacturer shouldbe preparedto offertechnicaladviceto
users on the suitability of products for the usesintended and on any appropriate
precautionsto be observed.
21.10.9 Foodsfor use in vendingequipment
Foods for use in vending equipmentshouldtake account of possibleinteraction
effectsbetweenproduct, environment and equipment. In the manufacture of
products for thesepurposes,the manufacturershouldensure awareness of such
potentialhazards as within-machineenvironment, hygieneand cleaningneeds,
product flowproperties,variability of throwor dispensation,as wellas product
and machine interactionsand interactionswithother products or ingredients.
The requirements for vending operations may call for particular product
performance standards, e.g. dispersion at sub-scalding temperatures or
interchangeabilitywithcompetitors' productsin an identicalvending situation.
21.11 Rejectionof product and complaintshandling
Inevitablyrejectionof product will be necessary fromtimeto time, and proper
means of disposalshouldbe considered and agreedwiththe FoodControl
manager,the Production manager, and any otherinterested parties suchas the
Purchasingmanageror Sales/MarketingDepartments.In determiningdisposal,
due regard should be paid to protecting the public,and complying with
appropriatelegislative or localauthorityrequirements,protectingthe company
or brandnameand the needsof securing cost recovery.
Materialmaybe recoveredor reworked or reprocessedby an appropriate and
authorisedmethod, providedthatthe material is safeand suitable for such
treatment,that the resultingproduct complieswiththe relevant specification and
that the relateddocumentationaccuratelyrecordswhathas occurred.
Because there are so many different circumstances thatcan arise with
differentkindsof foodproductsand processes, it is not possible to be specific
hereabout each of them. The matters referredto here, however, may be
classifiedunderthreemaingroups,namely systematic, semi-systematic and
`occasional'. However, in all circumstances, appropriateprecautionsmust be
taken to avoid microbiological contamination, introduction of undeclared
ingredients,cross-contamination withallergensor the introductionof foreign
matter.
Meator poultrymaterial left overfromthe previous day should neverbe
carried forward. Thepossible carryingforwardof otherperishable material
should be subject to a moststringent hazardanalysisby the Food Control
managerand, whereapproved, should be subject to precautions againstmaterial
in whichit was incorporated being carried forward again. Where a quantitatively
340 Handbookof hygiene controlin the foodindustry