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[* Steve]

A metal detector is designated as a CCP if it is the last or only control measure to prevent metal contamination from reaching the consumer. This means:

• The hazard analysis identifies metal contamination as a significant risk.
• No earlier control measures (e.g., raw material screening, equipment maintenance) can sufficiently eliminate or reduce the hazard to an acceptable level.
• The metal detector is essential to prevent, eliminate, or reduce the risk of metal hazards to safe levels.

[foodsurefsq]

A HACCP program is only as good as the level of understanding by those who participate in, carry out the responsibilities and enforce the standards. Training is the key to success. Here is a training reference to help spread awareness: https://youtu.be/uvzssspNbOI?si=Ad2caKFyxDJQ8fP4

 

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