Hello everyone and wishing you all a happy new year!
We bottle juice in our facility and our three CCPs are pasteurization, strainer (Physical hazards) and a magnet (magnetic physical hazards).
When I came on board the HACCP plan was already made to have all these 3 CCPs and no CPs.
However with time, and after reading a lot of other people's HACCP plans I came to notice a few things. I would like to know how everyone here who runs a similar production has in regards to the Foreign material physical hazards:
- The strainers are in place right before product is bottled. After we finish running product, we check the strainer, if it has FM, then the product goes on hold. we do an evaluation and rework product (mind you we pass it through more strainers as we rework and look for more).
- The magnets are in place right before product is bottled. And after we finish running product, we check the magnet, if it has metal, then the product goes on hold. we e do an evaluation and rework product (mind you we pass it through more magnets (CPs) as we rework and look for more).
these two devices are basically used as "removal" devices, and their function is to "remove" FM, the monitoring is to make sure they are intact, clean and installed properly.
what is not making sense to me is why are we needing to hold product and rework it if we find something on these devices, doesnt it mean they did their job? because every time we rework, we never find any metal or foreign material and to me its almost like a waste of money. if we are verifying and validating these devices are functional, why are we worried about them not catching all the FM?
I would like to hear everyone's stance on this! I have a HACCP meeting coming soon with team and would like to beforehand know what everyone is doing,.