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Now Vital For Food Safety

Contents

1 Scope

2 Vision Inspection and Regulation Compliance

3 Food Safety Requires Seven Markings on a Package

4 Inspecting All Seven Markings, Is it Really Needed?

5 Vision Inspection and Seal Integrity

6 Benefits of Vision Inspection Beyond Food Safety

7 Appendices

A vision inspection solution is an essential part of a food processors safety program. It ensures that information on the packaging mirrors the defined content, is readable and in some cases checks for seal integrity.

The correct and readable information on a package allows consumers to make informed decisions as well as giving governments and food processors the means to trace contaminated food products. Traceability provides the rapid removal of contaminated products from the supply chain and stops further contaminated items from being produced.

Vision Inspection

CI-VISION

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aper 1 Scope

Vision inspections systems reliably check food product packaging and labelling, rejecting items that lack the defined consumer information or show signs of inadequate sealing.

The information on the package provides two critical functions in food safety;

1) Consumers can determine whether a food is safe to eat. Most consumers examine the “Best before” date and critical information before they buy or consume a food to ensure freshness. People with allergies rely on the packaging, to communicate the allergen content in order to avoid consuming foods that may cause an allergic reaction.

2) It provides traceability information for locating the source of a contamination. Traceability information is essential in foodborne disease containment. In industrialized countries, the percentage of the population suffering from foodborne diseases each year has been reported to be up to 30%. In the United States of America (USA), for example, around 76 million cases of foodborne diseases, resulting in 325,000 hospitalizations and 5,000 deaths, are estimated to occur each year (1). Food contamination recalls happen on a daily basis. The large majority of these are caused by local allergen or bacterial contamination of foods (2, 3). For a successful recall and withdrawal of a product from the supply chain, a set of information must be legible on the package. These include the food producers name, product name or number, best before date, and production date or lot number. Using this information allows each food producer to trace the source of the contamination for

the food product. The correct information on the product package makes swift contamination control a reality.

Laws, regulations and retailer quality standards require that food producers have production processes where the critical food safety markings are shown on the packaging. To meet these quality requirements food producers must develop production processes that eliminate nonconforming items.

The globalisation of food supply has made food production processes complex. A food producer may use one high-speed packaging and labelling line for one type of food that will eventually be sold in many countries around the world. Depending on the final destination, the food package may vary with different labels and country or region specific printing. One production line must deal with hundreds of production variations; therefore the margin of error is high. Operator set-up errors, packaging material fabrication defects and production line machine failures can lead to wrong or unsatisfactory packaging and labelling.

With increasingly faster line speeds, it is becoming more difficult and costly for human inspectors to remove nonconforming items reliably.

Vision systems can perform inspections at very high speeds while accurately rejecting nonconforming products. They check the print to ensure it is legible as well as verify the accuracy of the printed information. They are an essential part of the food safety program for any responsible food processor.

1.) Food safety and foodborne illness. World Health Organisation. [Online] WHO, 2012. [Cited: August 18, 2012.] http://www.who.int/mediacentre/factsheets/fs237/en/.2.) Recalls and Alerts. eFoodAlert. [Online] August 18, 2012. [Cited: August 18, 2012.] http://efoodalert.net/.3.) Food Recalls. HACCPEuropa. [Online] HACCPEuropa, August 21, 2012. [Cited: August 22, 2012.] http://www.haccpeuropa.com/food-recalls/.

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2 Vision Inspection and Regulation Compliance

There are a myriad of laws, acts, directives, and regulations as well as standards that a food producer must take into account for the design and production of a packaged food product (see Appendices A, B, and C). These regulations and laws can be divided into two major groups that cover;

1) Information required on the packaging 2) The processes for the production and packaging of the food

The regulations ensure that consumers have enough information to make informed choices regarding food safety, nutrition, commercial, and, in case of contamination, the products can be traced in the supply chain (see box).

When food producers build their production lines, they require labelling and printing equipment that will produce food safety markings that comply with the laws. E.g. “Best before” date, by law requires being printed with a minimum character size and clearly visible to the consumer.

A vision inspection system checks that the line produces the specified safety markings, i.e. the printing machines on the line are functioning correctly. If a printing machine malfunctions, e.g. the “Best before” date is no longer on the package, then the vision system rejects the item and the food producer will ALWAYS comply with the law.

Certification to a food quality standard is being required by all major retailers

Currently the Global Food Safety Initiative (GFSI), a non-profit organization started by the major global retailers, is harmonizing a multitude of standards across different countries and regions around the world. The GFSI uses the Hazard Analysis Critical Control Point (HACCP) method to ensure food safety. For an overview of the quality standards see Appendix B) By using the HACCP approach (4), through a thorough review and analysis of the production processes, a food producer identifies Critical Control Points (CCP). CCP are places where the food could become contaminated with allergenic, chemical, biological, and physical contaminants (Hazards). The producer then:

• determinesthesafelevelsofthehazard• designsmonitoringprocessestokeepitbelowthesafelevel• andkeepsrecordstoshowthathazardsarekeptbelowminimumlevels

Regulation Information RequirementsMarking Used For

Allergen content, best before date, storage conditions, instructions for use

Food safety

Quantity, volume, weight Commercial

Nutritional fact sheet, ingredients, amount of ingredients

Nutritional

Food producer name, production date, lot number or batch number

Tracebility

4.) HACCPA International - Home . HACCP International. [Online] SIMPLY, 2012. [Cited: August 20, 2012.] http://haccp-international.com/.

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The HACCP has been referred as a “prevention of hazards” method and not a “finished product inspection” (5). Vision systems provide “finished product inspections”, however, they also play a key role in “monitoring processes” of the HACCP quality standard.

Several of the approved GFSI standards have clauses that specifically state that the markings on the packaging must conform to regulations (see Appendix c). One example is the IFS standard, Version 6 §4.5.6 stating:

“Labelling information shall be legible, indelible and shall comply with agreed customer product specifications. This shall be regularly checked and checks shall be documented.”

In high speed production lines, products are moving at speeds greater than 1 per second (60 pieces per minute). Typically several machines on the line are adding information and value

to the packaging. Sometimes one of these machines malfunctions. Within minutes, hundreds of packages do not meet the requirements of the law nor the retailer-required certified quality standards. At these throughput rates, using human inspection to guarantee that packages have “legible, indelible” information is impossible or prohibitively expensive. To comply with the laws and the retailers quality standards, food producers must have processes and production line machinery with:

• insignificantpackaginginformationfailures• visionsystemswithrejectionsystemsthatremovenonconformingproducts• orpreferablyboth

To conform to regulations and to have an effective low cost operation, some food producers use vision systems combined with processes and machinery with minimal failure rates.

5.) Hazard analysis and critical control points. Wikipedia. [Online] Wikipedia, August 20, 2012. [Cited: August 22, 2012.] http://en.wikipedia.org/wiki/HACCP.

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3 Food Safety Requires Seven Markings on a Package

To implement a cost effective vision inspection control program it is important to focus on the information that needs to be correct on the package. Food safety information must be the utmost priority for every food producer.

The packaging information provides the consumer with a basis to make decisions.

If these purchase decisions are made without adequate information available, they may be life threatening. A person highly allergic to certain allergens could die if they ingest even small amounts of the substances. Thus the allergen information is critical for food safety.

Food which is no longer fresh or has been stored in conditions where it spoils can make people ill. The best before date and the storage conditions are critical pieces of information for ensuring food safety. If instructions for use are lacking, it can also be detrimental for food safety.

Thus for food safety the minimum critical information that must be accurately displayed on the package is:

• Allergencontent• Bestbeforedate• Storageconditions• Instructionsforuse

The Information on the Product makes Swift Contamination Control a Reality

There is a second equally important use of package markings required for food safety. During the process of bringing a food from the farm to the consumer, there are many opportunities where contamination can happen. When a contaminated food is not detected early on, products can spread throughout the supply chain and eventually reach the consumer. Information on the package is essential for contamination discovery and control. If a package provides all the correct information, the contaminated article can be removed promptly from the supply chain and easily destroyed or returned if already in consumers’ hands. To have a successful recall and complete withdrawal of a product the following information must be on the package:

• Productnameornumber,sometimesthisisinabarcode• Bestbeforedate,productiondate,lotorbatchnumber• Producersnameandaddress

Combining the consumer information requirements with the traceability requirements, a basic set of information is required on the package for Food Safety.

• Bestbeforedate• Productiondate,lotorbatch number• Allergencontent• Storageconditions• Instructionsforuse• Productnameornumber• Producernameandaddress

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aper 4 Inspecting All Seven Markings, Is it Really Needed?

Checking all seven markings on a package manually or with a vision system is expensive and complex. The complexity of these inspection mechanisms can lead to false rejects (rejects of conforming products) and slow down the production process. One must consider whether inspecting seven markings is necessary.

It is well known that there is no perfect production process. All processes have some amount of error and in quality controlforproductionprocessestheamountoferrorisdefinedandaccepted.Therearethousandsofdifferentkindsof packaging, labelling and marking processes and products for food production. However, there are some processes where the error rate of getting the information on the package is low.

Pre-printing on the packaging or labelling material

Information that is the same for every article can (and should be) pre-printed on the packaging or labelling material before it arrives at the food producers’ facilities. The information that is known for each food product long before production begins are the allergen content, storage conditions, instructions for use, product name or number, and producer name. The producer receives from the printing company all these markings already on the packaging material or label.

These printing companies are quite adept and consistent in their printing process and generally the quality of the print is quite high(foranoverviewofprintingprocessessee(6)).Thesignificanceofprintingerrorsintheseprocessesissolowthat vision inspection is rarely required to perform checks.

Even though the pre-printed material comes to the food producer with the right markings, there are still other things that could cause nonconformity and create risk for the consumer and the producer. These include:

• Fabricationerrorsinthepre-printedmaterials• Productionlinemachinerymalfunctionsapplyingthepackagingmaterialsincorrectly• Humanerrorinsettingupthosemachines

A vision system can check for these failures by inspecting:

• Thepackagingmaterialandlabelsensuringtheyaretheonesthatweremeanttobeusedfortheproduct content• Thelabel,determiningifitisfolded,doublelabelledorincorrectlypositionedensuringallcriticalinformation is not being obstructed

Inmostcasestheseinspectionsaresimplerthanlookingattheactualtexts.ItfulfillstheIFSstandard,Version6§4.5.5 clause which states; “The company shall ensure that the packaging used corresponds to the product being packed. The use of correct packaging shall be regularly checked and checks shall be documented.”

Ithastheadditionalbenefitofensuringaqualityappearanceoftheproductandprotectingbrandimage.

6.) Printer's National Environmental Assistance Center - Home. PNEAC. [Online] PNEAC. [Cited: August 21, 2012.] http://www.pneac.org/index.cfm.

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Printing of Critical Food Safety Information during the Packaging Process

The remaining food safety markings, best before date, the lot or batch number, and the production date, must always be printed on the article during the packaging and labelling process. This information is not known until the food product is actually being packaged.

This information is printed using a variety of techniques that go directly on the packaging material or label. Most of thesemethodshaveasignificantfailurerateandneedtobecheckedbyaninspectionsystem(seeAppendixD).

The vision inspection system should thus focus on these food safety markings:• Bestbeforedate• Productiondate,lotorbatchnumber

There are always exceptions to a rule. In some cases, especially in fresh food production, the weight of each individual item is printed on labels that are applied to the packaging during production (commonly called weigh-price labelling). Many food safety markings are not pre-printed but printed on the label(s) during the packaging process. In this special case the simplest way to inspect is to check that it is the correct label, the label is not folded, double or in the wrong position and is accurately checking both critical pieces of information.

In general, for the seven food safety markings, the table below sums up the most common failures on the production line and what the vision inspection system should check.

Inspecting the content of food safety markingsThere are two common methods for verifying that the characters read by the vision inspection agree with a desired value,OpticalCharacterRecognition(OCR)andOpticalCharacterVerification(OCV).Thedifferencebetweenthetwois OCR tries to verify the value regardless of what kinds of imperfections or variations that are found in the print. OCV, in contrast, tries to verify the content by comparing the read characters to a master print font stored in a computer.

OCR is used when the print and characters vary from product to product, or from one printed marking to the next printed marking. It is the method of choice in the food industry, where the content and the readability are important, not that the print meets a certain print type or quality. As long as it’s readable by a human, then it is acceptable. Being able to read like the human eye, is a feat that machine vision is nowhere near and hence there are challenges in reading markings made by printing techniques such as continuous ink jet dot print.

OCV is a more direct matching of characters with a stored master font. One gets from OCV “This is the correct code and the characters look exactly like this.” reading capability. OCV ensures a higher degree of the quality of the print, such as desired in the the pharmaceutical industry.

Information Reasons for nonconformity Vision inspection checks:

Best before date• Machine errors in printing• Wrong label used

• Readability of markings• Verify contentProduction date,

lot or batch number

Allergens• Wrong packaging material or label used• Material fabrication failure• Machine errors in applying packaging and labelling materials

Packaging materials & labels:• Are they the right ones?• Is the position correct?• Are their folds?• Have two labels been applied?

Storage conditions

Instructions for use

Name of product, product number

Producers’ name and address

5 Vision Inspection and Seal Integrity

Seal integrity is another area where vision inspection is being used for food safety. Vision systems inspect seals for irregularities in the seal caused by improper sealing, malfunction of the sealing machine or fabrication errors of the sealing materials.

Visioninspectionhasnocontactwiththepackageallowingtheproductionlinetoflowwithoutthepotentialforjams..However, vision systems have the drawback that they actually do not check the integrity of the seal, just the outside characteristics of the seal. Seal integrity can only be fully tested by physically compressing the package and measuring any loss of air or contents. For some packaging, like in glass jars and bottles with metal tops, this is physically impossible and vision systems provide a cost effective method for checking seal integrity.

Seal integrity by vision systems is very dependent on the type of packaging being looked at. Some examples include:

• Topswhereavacuumsealcausesanindentationonthetopoftheitemcanbeinspectedforamissingin dentation and are rejected.

• Plasticcapscanbeinspectedtoensurethatthecaporpackagingmaterialisnotdeformedordamagedin any way.

• Bagsealinspectionsusethecontinuousindentationscausedbythesealingprocesstodeterminetheseal integrity.

Seal integrity and seal contamination are closely related types of inspections. Seal contamination, where pieces of the product are caught in the seal should be a good indicator that there is not a good seal. Removing products that havefoodcaughtinthesealduringpackagingareimportantbothforthelookofthefinalproductandanindirectwayof determining seal contamination.

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6 Benefits of Vision Inspection Beyond Food Safety

While food safety should be foremost in the food producers mind, a vision inspection system can provide substantial cost savings and brand protection.

Non-conforming products always have additional costs. They must be repackaged with the correct repackaging and require additional labour costs. The time to reproduce nonconforming items results in an increase of overall production costs and production line downtime. Potentially worse, if the non-conforming products should reach the retaileritcanresultinspecialdiscounts,finesorevenrecallsoftheproducts.

In high speed productions lines with no means of inspection control, many non-conforming products can be produced quickly without being detected. A vision inspection system immediately detects defective products and can immediately stop further production of nonconforming products, saving additional costs and time.

When are non-conforming products produced?

At production line start-up or during product changeovers, operator set-up errors are common. If a wrong wrapping material or label type is loaded on the machines in the line, the vision system immediately detects it. If the “Best before date” is entered wrong, products are immediately rejected. Even though operators are aware that errors do happen; the number of non-conforming products produced is enough to increase production costs by thousands of euros annually.

During a production run, non-conforming products are caused by material fabrication errors or faults in the production equipment. Hundreds of defective products are produced because operators are simply not looking for non-conforming products. If the production line also has automated the secondary packaging process, non–conforming items are often packed for storage or shipping. The costs of detection, repackaging, and production downtime multiply substantially when errors occur during the production run.

Depending on your production process, human inspectors could be used to ensure product conformity, yet vision inspection systems are much more consistent and accurate in detecting errors as well as reduce risk, time, labour and costs.

Brand Protection Saves Money and Builds Confidence

If non-conforming products do reach the retailer the resulting cost to the producer can be extensive. In some countries,retailersoffinefoodproducerscandemandasizablediscountiftheyreceiveproductsthatdonotmeettheir standards. In the worst case, the retailer may require the food producer to recall all the items of a production run orbatch.Onefine,discount,orrecallcaneasilybeashighastheinitialinvestmentofavisioninspectionsystem.Byavoidingsuchincidents,thefoodproducerbuildsconfidenceinhisbrandwithintheretailer.

Finally, vision inspection systems, by ensuring food safety markings; also ensure that the product ALWAYS meets a brand quality standard that cultivates consumer satisfaction and loyalty.

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7 Appendices

A. European and USA Laws and Regulations

The European Union and the USA FDA have, within the last 2 years, enacted laws that dictate the information that must be on food packages. The laws clearly state what content needs to be on the package both for consumer making informed decisions and for traceability of food products.

The new EU Regulation 1169/2011 on the provision of food information to consumers considerably changes existing legislation on food labelling including:

• Nutritionalinformationonprocessedfoods;• Originlabelingoffreshmeatfrompigs,sheep,goatsandpoultry;• Highlightingallergense.g.peanutsormilkinthelistofingredients;• Betterlegibilityi.e.minimumsizeoftext;

Requirements on information about allergens also required for non pre-packed foods including those sold in restaurants and cafés. The new rules will apply from 13 December 2014. The obligation to provide nutrition information will apply from 13 December 2016.

The new law combines 2 Directives into one legislation:

• 2000/13/EC - labelling, presentation and advertising of foodstuffs; • 90/496/EEC - nutrition labelling for foodstuffs. (7)

Regulation EC/178/2002 defines traceability as the ability to trace and follow food, feed, and ingredients through all stages of production, processing and distribution.

The Regulation contains general provisions for traceability (applicable from 1 January 2005) which cover all food and feed, all food and feed business operators, without prejudice to existing legislation on specific sectors such as beef, fish, GMOs etc. Importers are similarly affected as they will be required to identify from whom the product was exported in the country of origin. Unless specific provisions for further traceability exist, the requirement for traceability is limited to ensuring that businesses are at least able to identify the immediate supplier of the product in question and the immediate subsequent recipient, with the exemption of retailers to final consumers (one step back-one step forward). (8)

Federal Food, Drug, and Cosmetic Act & Nutrition Labelling and Education ActApplying to domestic and international manufacturers, these Federal laws govern food products under the FDA’s jurisdiction. Both Sec. 403 [21 USC §343] of the FD&C Act and the Food Labelling Guide (9) include such requirements:

• Labelstatementsmustbeplacedonthefrontlabelpanel• Thestatementofthefood’sidentity,name,netquantity,andamountofproductmustappearoneachlabel• Uselettersthatareatleastone-sixteenth(1/16)inchinheightbasedonthelowercaseletter“o”. Lettering must contrast sufficiently with the background so as to be easy to read

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8.) General Food Law - Tracability. European Union, europa.eu. [Online] EU , July 25, 2007. [Cited: August 19, 2012.] http://ec.europa.eu/food/food/foodlaw/traceability/index_en.htm.9.) Food Labeling Guide. US Food and Drug Administration. [Online] February 10, 2012. [Cited: August 18, 2012.] http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/FoodLabelingGuide/default.htm.

FDA Food Safety Modernisation Act (FSMA)

The FDA Food Safety Modernization Act (FSMA), the most sweeping reform of the food safety laws in more than 70 years, was signed into law by President Obama on January 4, 2011. It aims to ensure the U.S. food supply is safe by shifting the focus from responding to contamination to preventing it (10).Examples of these new compliance requirements include:

• Misbrandingfoodincludesnotdeclaringcertainingredientsormajorfoodallergens,andnotcomplyingwith nutrition information content on labelling.• Underthenewlaw,theagencycanorderarecallifthereisreasontobelievethatthefoodisadulteratedor misbranded. • The FDA will establish offices in at least five foreign countries and double the number of foreign food

facilities inspections each year for 5 years.

B. Major Food Standard Organisations

HACCP standards are fixed by the Codex Alimentarius Commission, a body setup by the World Health Organization (WHO) and the United Nations Food Agricultural Organization (FAO). The United States Federal Drug Agency (FDA) and Department of Agriculture (USDA) require HACCP for companies producing certain foods. In addition, the Global Food Safety Initiative (GFSI) (11), a nonprofit organization formed by global retailers, uses the Codex HACCP standards as a basis for approving the 4 local standards;

• InternationalFoodStandards(IFS)fortheEU • BritishRetailConsortium(BRC)forGreatBritain(12)(13) • SafeQualityFood(SQF)2000ProgramfortheUS(14) • FSSC22000anInternationalStandard(15)

8.) General Food Law - Tracability. European Union, europa.eu. [Online] EU , July 25, 2007. [Cited: August 19, 2012.] http://ec.europa.eu/food/food/foodlaw/traceability/index_en.htm.9.) Food Labeling Guide. US Food and Drug Administration. [Online] February 10, 2012. [Cited: August 18, 2012.] http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/FoodLabelingGuide/default.htm.

10.) The New FDA Food Safety Modernization Act (FSMA). US Food and Drug Administration. [Online] August 15, 2012. [Cited: August 19, 2012.] http://www.fda.gov/Food/FoodSafety/FSMA/default.htm.11.) Global Food Safety Initiative - Home. Global Food Safety Initiative. [Online] [Cited: August 18, 2012.] http://www.mygfsi.com/.12.) BRC Global Standards - Home. BRC Global Standards. [Online] BRC Trading Ltd. , 2012. [Cited: August 18, 2012.] http://www.brcglobalstandards.com/globalstandards/GlobalStandards/Home.aspx.13.) BSI Group EMEA - Home. BSI Group EMEA. [Online] BSI Group, 2007. [Cited: August 18, 2012.] http://emea.bsi-global.com/index.xalter.14.) Home. SQF Institute. [Online] SQF Institute, 2009 -2012. [Cited: August 22, 2012.] http://www.sqfi.com/.15.) Home. Food Safety System Certification 22000. [Online] FSSC 22000, 2012. [Cited: August 22, 2012.] http://www.fssc22000.com/en/.

Harmonizing Regional

Making Global Standards

Codex Alimentarius

Regional Standards & Certifications

Dutch HACCPBritish Retail Consortium

(BRC)SQF 2000IFS

GFSI

C. Clauses in Food Standards Relating to Package Information

D. Production Line Food Safety Marking Methods

All marking technologies require an interaction between a print forming device and the medium and thus are dependent on the quality of the medium and the quality of the print forming device. For example if the printing method is ink jet, a small drop of ink is sprayed on to the medium. If one of the small nozzles which applies the spray is clogged, part of a character may not be readable. If there is not enough ink, the char acter may not be dark, if the medium surface is wet or dusty or oily, the ink may not stick. All of these and several other factors can contribute to an unreadable character string. The most common printing technologies being used in food packaging today are Continuous Inkjet (CIJ), Thermal Inkjet (TIJ), Thermal Transfer (TT), Thermal Direct (TD), Laser Marking, and Drop on Demand Piezo inkjet (DOD Piezo). An indepth comparison of these technologies is beyond the scope of this article. For a short review of the technologies see (16) (17).

16. Comparison of Barcode Printers. Barcoding Incorporated. [Online] Barcoding Incorporated, 2003-2011. [Cited: August 22, 2012.] http://www.barcoding.com/information/barcode-printer-comparison.shtml.17. Labeling and Marking. Efficient Business Systems Inc. [Online] Efficient Business Systems Inc., 2012. [Cited: August 22, 2012.] http://www.efficientbusiness.net/labeling_marking.php.

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Standard Clause Relating to Food Packaging Information.

IFSVersion 6,

2012

4.5.5 The company shall ensure that the packaging used corresponds to the product being packed. The use of correct packaging shall be regularly checked and checks shall be documented.

4.5.6 Labelling information shall be legible, inedible and shall comply with agreed customer product specifications.Thisshallberegularlycheckedandchecksshallbedocumented.

SQF 2000 Code

Edition 6

4.5.4.1ii.Inspectionsareconductedtoensurerawmaterials,workinprocessandfinishedproductscomplywiththerelevantspecification,regulatoryrequirementsandaretruetolabel

4.6.1.1ii Provisions must be made to clearly identify on labels of products that were produced on lines on which foods containing allergens were manufactured.

British Retail Consortium

(BRC) certification requirements

Issue 6

5.1.5 All products shall be labelled to meet legal requirements for the designated country of use and shall include information to allow for safe handling, display, storage, preparation and use of the product. There shall be a process to verify that ingredient and allergen labelling is correct based on the product recipe.

A 5.2.10 n effective system of documented checks shall be in place on line, following product changeover and changes in batches of packaging to ensure that the labels applied are correct for the products packaged Food & Beverage Packaging Resources.

For more informationwww.mt.com/ci-vision