Metal detecting

Since my identified CCP is on the processing step, metal detecting, i shall share on what i found.

We need metal detector because of product safety, equipment protection, contract requirement, and regulatory compliance.

The intent of testing is to detect metal shavings from cutting blades, staples and other metal items in the food product and allow the removal of that product from the production stream. FSIS rules require the metal detecting equipment be tested hourly.

Testing procedures: Metal detecting equipment in a food production line is tested by including the test standard in the flow of the product. If the equipment is working properly, the metal detector will sound the alarm and stop the product flow. If this does not happen, the equipment has failed the test. For production lines processing bulk goods, on a conveyor, the test standard is placed near the center of the flow of product. Packaged products are tested by placing the test standard in a box with the product. The idea is to place the test standards as deep in the product as possible; if the detector sees the standard at that point, it should detect metal at any point in the product.

Metals are ferrous, non-ferrous or stainless steel. The ease of detection will depend on their magnetic permeability and electrical conductivity. The size, shape and orientation of the metal particle also are important. Since size, shape and orientation of metal contaminants are not possible to control, it is best to operate a metal detector at the highest possible sensitivity setting. This allows the metal detector to sense if there is metal in the food and remove 100 percent of the detected contaminants.