Download Free Apk Metal Detector

I am hoping to get some feedback on a recent incident with our metal detector verification check. We have an in-line metal detector installed shortly before the filler. Metal detection is a CCP - one verification activity is that the detector is challenged with test pieces every two hours.

We had a incident where the metal detector was not challenged for 8 hours. We know why and are addressing that issue. The problem is how to disposition the 8 hours of product. Our QA team feels all of the product between the last good check and the check that was done immediately when the problem was found should be reworked. Our production team is challenging this since the metal detector was operating, even though we did not check it. The last good check and the check at 8 hours when the problem was discovered both show that the detector was operating properly. Thoughts?

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If you feel good about your metal detector, you can revisit your HACCP plan and do the same thing without changing your practices on the line. However if your plan doesn't say it now, you're stuck with the plan as written, otherwise what's the point of the plan? Say what you do, do what you say.

IMEX, metal detector will not malfunction and will back to normal without any adjustment ex. phasing and sensitvity. IMO, if on eighth hour that it is still functioning well, it means, on that 8-hour span the MD did its function. We in our plant, are doing every 30 mins, so that if there is MD malfunction we only have few lbs of product in question.

It basically depends on the Management of a company/operating site to determine how much of a risk are they willing to take in case of a Metal detector test failure/ 30mins/2hrs/4hrs checks (with keeping in mind that product re-work can be costly), which can be justified by a hazard/risk assessment and a metal detector history.

However, I m with FFF on this...CCP's must be checked at start up and end of day to verify the detector was functional at the beginning of the run and it was functional at the end of the shift to verify the processed product is not non-compliant.

@FSQA, thanks! Though it's worth noting that I disagree that the detector can't go out then back in specification, it's certainly possible, it depends on whether the historical data for your MD substantiates the monitoring interval or not.

While in theory, we should expect the metal detector to work as planned if properly validated, there are instances where it may fail the work due to some factors in environment. If that is the case that you see your metal detector have a low risk of not working? Why not reduce the testing to every 4 hours or 8 hours? While the purpose of HACCP is to provide you "confidence" that some concept of your food safety management system is working, indirectly, if with proper validation, it must also help you to reduce the unnecessary test provided you properly assess the risk.

I am rewriting the HACCP for one of our site that is a GF bakery. We previously had 3 CCPs the last one being the metal detector. Now we want to remove it and and only have 2 CCPs that is inspection of incoming raw materials and the freezer temperature. I was wondering if that's possible? Can we remove metal detector from the site and somehow prove in our pre-operational checks that foreign object contamination has been prevented and controlled?

Even so, removing the metal detector may be frowned upon. As an example, here are the requirements of the BRCGS Global Standard for Food Safety Issue 8: Section 4.10.3 Metal Detectors and X-Ray Equipment

Metal detection equipment shall be in place unless risk assessment demonstrates that this does not improve the protection of final products from metal contamination. Where metal detectors are not used justification shall be documented. The absence of metal detection would only normally be based on the use of an alternative, more effective method of protection (e.g. use of X-ray, fine sieves or filtration of products).

Previously I have defended not having a metal detector based on historical complaint levels but BRC changed the requirements of the standard and complaints alone cannot be used to justify not having a metal detector.

The Standard presumes that metal detection provides improved protection for customers and should form part of the food protection system of a site. Its absence would normally only be based on the use of an alternative, more effective, method of protection (e.g. the use of X-ray, fine sieves or filtration). There will, however, be situations where metal detection does not, on the basis of risk assessment, provide any significant additional protection to the consumer.

Where metal detectors are not used, a risk assessment must be available to justify the reasons why. While complaint levels are a factor in making a decision on the necessity for a metal detector, this evidence alone will not be sufficient justification for not using one. (For example, there may be instances of contamination which have not been reported by consumers.) Any justification for the absence of metal detection should be based on the nature of the product, the risk to the consumer, and alternative controls in place at the site which prevent metal contamination. Cost alone is not sufficient reason.

You really need to review your HACCP plan and determine where you have identified metal within your process and how you have been controlling it. If the answer has been you are controlling that metal hazard using metal detection then, no you cannot simply remove the metal detectors as a CCP. But, as an example, if you are saying, we identified our incoming flour as a risk and we use sifters and bullet magnets to prevent that risk, then that is an alternate control measure for metal. And if you review your HACCP plan and find that you have a control measure that is not metal detection for each of these metal hazards you identified and justify that a CCP was not needed at those steps, then you MAY be able to remove it.

I do not know your process - but I have seen metal come from unexpected places in bakeries including pans, overhead elements, and the slicer as you mentioned. And what alerted us to those issues? The metal detector! I do not think it wise to remove them. Like Scampi mentioned - if you already have them why remove it??? Use it as a verification at least if you have other control measures.

In certain cases of a very simple process flow I can see not having a metal detector because the risk really is not there or at such a level that it does not represent a risk to life or injury which is the real goal. I know that I tend to simplify things but usually the simplest answer is the best, while it is great to have the knowledge of where the specific regulations are and how they apply it also pays greater dividends to speak to your audience in a language that they will understand, if you speak above their heads it won't be any clearer to them than it was before you explained the process. I have been working in the food processing industry since 1984 and in my time I have seen all kinds of things happen that make a person shake their head. While checking the ingredients is a good start in my experience 90% of the metal contamination occurs in house. Every manufacturer pushes the limits on their equipment to get the most life out of each bearing, or other metal part and when they fail the blame game starts. At the end of the day our responsibility is to ensure that the products we produce are safe for our customers to consume and that we took the necessary steps to ensure that this happens on a minute by minute day by basis.

Is your process being changed to such a degree that metal contaminants are no longer a significant risk? And if not, do you have an alternative control measure that would be as effective as a metal detector (doubtful)? As others have mentioned, the metal detector is already purchased and implemented in the process. It would be quite hard to justify why moving backward like this would be ok.

Foreign material risk is very difficult to control with pre-operational checks alone. This is why in leu of metal detectors, facilities may opt for screens/sieves/filters to control contamination. Along with metal detectors, these control steps have the advantage of sifting/inspecting 100% of the batch. However, it sounds like you use metal detectors on your finished product. In this case, screens/sieves would not help.

It's also important to note in some instances, metal detector can be an oPRP and not a CCP. Having sadi that though, the one at the end of the processing for the end product can and will always be CCP. What definition do you give to CCP. I do it simply by saying its a control point of a hazard whereby if its not reduced and / or eliminated, it will reach the consumer, since there is no subsequent process step that can either remove / reduce it to acceptable levels ff782bc1db