Position of Metal Detector in Bread Slicing Process

Hope someone can help.

We are currently revamping our bread department and the "Boss" wants to leave the metal detector before the bread slicer,  Has anyone out there done a complete risk assessment that would convince him it should go after the slicer?

Thankyou, J

Hello Jesse,

It is only you, who can perform best risk assessment based on your situation. However, I personally think there is high risk and high severity involved in this decision. The reason is straight and simple that introduction of metal could happen from bread slicer itself. Bread is a ready to eat product and there is no further processing involved, product should pass through metal detector after final packaging. 

Dear jesse,

You can tell yr Boss it's HACCP 101 and open a few of the books on HACCP to prove it.

Alternatively you could suggest buying one more MD to monitor what happens at/after the slicer ? :smile:

Rgds / Charles.C

Dear jesse,

 

You can tell yr Boss it's HACCP 101 and open a few of the books on HACCP to prove it.

 

Alternatively you could suggest buying one more MD to monitor what happens at/after the slicer ? :smile:

 

Rgds / Charles.C

I agree with Charles. HACCP 101.

I like when people answer a question with a question to answer their own question. :uhm: Yeah that's correct. So try this:

Is there metal in the process after the metal detector?

Does the equipment have metal parts?

Is the slicer itself that has direct contact with the food made out of metal?

Is it possible for any metal to get onto/into the bread after the metal detector?

Are you a :bop: ?

H.E.D.

They are right.  Your boss is wrong.

You put a metal detector as far to the end of a process as you can where you can filter out individually contaminated products but after all processing steps.  Slicing would be a process step that, I imagine, could contaminate the product with metal... like blades.

So you would want to metal detect it after slicing.

Thanks all.