The Bamboo toothpick industry massively helps in the conservation of soil and forest. Environmental benefits of Toothpicks made from Bamboo Thin bamboo toothpicks and bamboo toothpicks with knot from Bamboo are cheap, are not life-threatening if swollen by mistake and most importantly, eco-friendly. They are soft and an unintended press onto the gums will not bruise or bleed them.ĭemand for high-quality bamboo toothpicksĪsian people are primarily meat eaters which is why there is a significant demand for toothpicks in Asia. However, as far as risks are concerned, toothpicks like the thin bamboo toothpicks or even bamboo toothpicks with knot are incapable of doing any significant damage to the gums.
Their only significant disadvantage is their germination and fruition period which runs for a couple of years if not half a decade. Why is Bamboo an excellent raw material for a Toothpick?īamboos are entirely eco-friendly, renewable and are easy to grow. Fluoride prevents tooth decay and is hugely beneficial to the people of all ages. They also come with a variety of flavours and are often fluorinated too. Toothpicks can be made from mainly a couple of raw materials like the wood and bamboo. They significantly aid in maintaining the oral hygiene. Toothpicks are designed to access the places in your mouth where bristles of the brushes can never reach. Bamboo toothpicks with knot are a quick fix for such cases.ĭigging your tongue in between the tooth spaces can not only be challenging but awkward too especially in a social gathering. The debris (often invisible) left between your precious smiles provides a favorable growth environment for the bacteria which can jeopardize the health of your mouth severely. Toothpicks are an everyday commodity needed in every household. Their pointy (not harmful) ends help to extract the bits of food detritus from between the teeth after every meal. Started by jst23, brcgs, brc, 3.5.1.Toothpicks are a convenient and quick alternative to dental floss. Global Food Safety Standards → BRCGS - Food Safety → BRCGS Clause 3.5.1.1 - Variety or Species Cross Contamination Started by jst23, water testing, brcgs, brc, micro and 3 more. Global Food Safety Standards → BRCGS - Food Safety → Do Inks used on the label of finished goods need to be food grade?įood Safety Topics → Food Microbiology → Water testing limits where water isn't used in the process Logically the haccp plan should also include a risk assessment (ie hazard = BCPA contamination) regarding paper and bamboo. Where the use of wood cannot be avoided, the condition of wood shall be continually monitored to ensure it is in good condition and free from damage or splinters which could contaminate products.
The above indeed appears to match the Standard's text, ie -Ĥ.9.5.1 Wood should not be used in open product areas except where this is a process requirement (e.g. It satisfied the auditor back then and I can't see any significant changes in the standard whereby something similar wouldn't satisfy them now. We also trained staff to look for signs of damaged skewers and put in a skewer breakage procedure. So what we did was issue and take back in before and after the production runs. What you have to understand about BRC is it's all risk based. I have had a BRC accredited site where we were threading meat onto wooden skewers.
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