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I don’t see how you can suddenly decide that metal detection is not a CCP unless you have completed revamped your HACCP System and decided there is a better method of preventing foreign objects in your finished product.
Even so, removing the metal detector may be frowned upon. As an example, here are the requirements of the BRCGS Global Standard for Food Safety Issue 8: Section 4.10.3 Metal Detectors and X-Ray Equipment
Metal detection equipment shall be in place unless risk assessment demonstrates that this does not improve the protection of final products from metal contamination. Where metal detectors are not used justification shall be documented. The absence of metal detection would only normally be based on the use of an alternative, more effective method of protection (e.g. use of X-ray, fine sieves or filtration of products).
Previously I have defended not having a metal detector based on historical complaint levels but BRC changed the requirements of the standard and complaints alone cannot be used to justify not having a metal detector.
BRCGS Global Standard for Food Safety Issue 8 Interpretation - Requirement for metal detection
The Standard presumes that metal detection provides improved protection for customers and should form part of the food protection system of a site. Its absence would normally only be based on the use of an alternative, more effective, method of protection (e.g. the use of X-ray, fine sieves or filtration). There will, however, be situations where metal detection does not, on the basis of risk assessment, provide any significant additional protection to the consumer.
Where metal detectors are not used, a risk assessment must be available to justify the reasons why. While complaint levels are a factor in making a decision on the necessity for a metal detector, this evidence alone will not be sufficient justification for not using one. (For example, there may be instances of contamination which have not been reported by consumers.) Any justification for the absence of metal detection should be based on the nature of the product, the risk to the consumer, and alternative controls in place at the site which prevent metal contamination. Cost alone is not sufficient reason.
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