Food manufacturers typically install an x-ray inspection system at the end of the production line, although it can be installed at any point during the production process. But, which are the best locations for x-ray inspection? Where are the critical control points to ensure the highest levels of product safety? Should x-ray inspection be at the beginning of the production line, where the raw materials arrive, at some intermediate stage, or at the end of the line before products are shipped out? Or would product safety and quality be better served by installing x-ray systems at more than one critical control point? This white paper addresses these questions to help you understand the most effective locations of critical control points.