Foreign objects in food can pose health risks and lead to complaints. This document outlines procedures to prevent foreign objects from entering the food supply. It identifies common foreign objects found in summer and monsoon seasons based on historical data. High-risk vegetables are listed along with cleaning and sanitization procedures to inspect for and remove foreign objects like pests. Worm control procedures for cabbage and cauliflower involve inspecting inner layers. Infrastructure must meet legal requirements on pest control, lighting, and temperature to support food safety.