Reprocessing and Rework Limits for Snack Food?

I am evaluating the implementation of a reprocessing/rework process for my snack facility.  I am trying to figure out what the allowable limits are in regards the ratio between fresh product and reprocess/reworked product.  Can someone kindly point me in the right direction?

I looked at the SQF 9 code to see if there was anything listed but I did not find anything other than requirements for the documentation of the process.  I also looked through FDA 211 section 211.115 reprocessing, but I did not see any defined limits.

There really is no defined limit.    it should be based on risk and data.  Obviously (or maybe not) you can blend/fix adulterated product to make it good. (although there can also be exemptions given for certain issues and products)   The other requirement would be that the finished product would have to meet specifications.   

It really depend on what the rework is.   Out of spec product might be handled different than trying to rework short code product.