My organisation is in the process of implementing HACCP system. I have been tasked to come up with critical limits on the undermentioned metals for the purposes of designing appropriate testers for metal detectors effectiveness.
Ferrors (Wrought iron)
Non-Ferrous (Tin)
Stainless steel(High speed steel)
However, current suggestions are as follows:
Ferrors 1.5mm
Non-Ferrous 2.0mm
Stainless steel 2.5mm
Are there international standards set elsewhere? Or can someone advice me on where to get this information?
I will be very grateful to have your contributions.
Thanks
Oscar M.
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