Thank you all for the very useful info shared on a daily basis which has been of great use. Please I need some advice........
I am a very small manufacturer in fact a 1-man start-up. I haven't started producing but I have done several home trials, perfected my recipe and currently writing my QMS/HACCP plan. I am manufacturing ready meals (rice cooked in sauce). I'm no expert but I have some technical background from my past jobs. I obviously do not have metal detection in place and as such, was wondering IF I have to have a filtration step somewhere in the flow chart? My batch size is 28 packs and that's all i will be making on my first few runs. So do i need to add in that step? To be honest I'm not worried about metal contamination as i dont see that happening at this stage with the basic production equipment i have but if I HAVE to include Filtration, how do I determine the mesh size? I would be filtering Blended pepper/Onions/Tomatoes and also Chicken stock. The only possible metal hazard i see in my process is bits from opening a tomato puree can. I currently use an electric can opener and never had issues with metal from a domestic user perspective
Thank you in anticipation!