Hello!!! I hope everyone is going fine.
Ive been having a problem about the topic of physical hazards control measures.
I know FDA stablished a parameter for dangerous objects between 7-25 mm; but I dont undrestand how to stablish that information on a net (mesh) to hold back physical hazards on a processing company for sausages condiments.
I woud be so thankful if someone could help me to find a guide on my doubt: what kind of mesh do I have to use to be working under the FDA parameter?
Thanks a lots in advance!!
Adriana Blanco, from Costa Rica