2 replies to this topic

[ok_crispy]

I was curious to know how other plants design their metal detection product recipes.

 

I am trying to create a uniform method for all lines; we currently have some recipes for each individual product run and others that are general which I think could be from years of mgmt change over.

 

Does anyone group like items together related to pack size, food shape, density, etc? Or do you have a recipe for each individual product your run? 

 

We pack frozen fruit and vegetables - as an example would you use the same MD recipe for 12oz corn and 12oz peas? 

 

I can see both pros and cons, but wanted some fellow QA opinions on this. 

 

Thanks!! 

[Scampi]

???? Recipe for metal detector??

 

 

Do you mean settings on the metal detector for different products?

 

I would suggest you have the manufacturer come on site and assist you develop settings for each individual product AND pack size and that the MD be adjusted at each changeover for the most effective use

 

Then you'll know exactly what to do if/when new products or pack sizes are introduced

[Eric G]

ok_crispy -

 

In my opinion this really depends on how frozen your products are. 

 

Generally if products are completely frozen, then the product effect will go away, they will run as dry products and the performance is dictated by the metal detector aperture size and installation. You should be running your performance verifications on all product which would prove detection and that one setting is sufficient.  If your products are exhibiting different effects, then they are not completely frozen. 

 

If they are not completely frozen and exhibit conductive product effect then you will have to create a recipe for each and when optimized you may find that you get different performance levels on different products. Yes, at different settings.  If in this case of seeing product effect you could theoretically run at one setting and sensitivity by running in highly desensitized, however it is not good practice. 

 

I also agree with the other reply - have the equipment manufacturer come to site and assist with validating and setting up different recipes.

 

-Eric