Physical hazards control measures

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

 

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

 

Hi Adriana,

A couple of queries -

What physical hazards are regarded as likely to occur in yr netting activity ?

What is the hole size of the net ?

Hi Adriana,

It is sometimes difficult to find validation for foreign body controls – The FDA guidance does provide some useful reference information.

For characteristics of foreign materials that may be hazardous the size of the object is important, the FDA/ORA Compliance Policy Guide lays out the Criteria for direct reference seizure:  which is hard or sharp objects 7-25 mm and RTE

The FDA compliance policy guide also has criteria for recommending legal action:

A foreign object 7 -25 mm and requires additional preparation

A foreign object less than 7 mm and intended for special-risk group

A foreign object > 25 mm in length

Industry codes of practice may also be a useful source of relevant information.

The FDA’s Food Defect Levels Handbook may also provide some useful info for levels of natural or unavoidable defects in your ingredients.

So my question would be, is the product likely to be consumed by risk groups such as infants?

Also as per Charles’ post what gauge of filter/sieve are you currently using? and what are the potential hazards?

Kind regards,

Tony