6.9 Metal Detection Standards

We currently have three (3) Metal Detectors in our facility. We process and grind Beef.
#1 Is at the trim line combo dump in processing
#2 Is in the grinding room once raw material has been dumped and going down a belt for visual inspection
#3 Is an in-line final ground prior to packaging

What standard should each of these be set to so we can monitor them on a daily basis? From a regulatory standpoint I am aware of the FDA rule of 7-25mm being considered a Hazard, but I am not sure what size mm "wands" to order to show we are checking them.

I would assume the raw material detectors do not have to be as sensitive as the finished ground in-line one, but not sure what "number" of mm I should be using.
Also, this is related to an upcoming SQF audit.

Thanks for all your input and suggestions.

Brian

In my experience the test wand size is based on several factors;


- agreed upon customer specifications
- risk analysis by your Food Safety Committee
- customary industry practices
- company historical data re. size of metal detected in product (this would include customer complaints)

In my industry (dry foods) the generally accepted diameter of test wands is 2mm ferrous, and 2.5 - 3.0mm non-ferrous and stainless steel.

Hope that helps,
esquef

Dear BrianH,

Unless a regulatory answer exists for yr industry as specified by FDA (??) I anticipate that no absolute answer exists. I hv no experience of SQF / meat industry but the official USA - FDA guide for the seafood business (from memory) allows any of the customary 7mm / detector sensitivity options.
It may (philosophically) also depend on whether all the locations you mention are classified as CCPs due to yr own/regulatory interpretations.
There is an encyclopedia of discussion on this topic here. If you hv a look, you will probably conclude that "it is a matter of opinion" and that auditors don't care if the choice is open and you can offer a (satisfactory) validated response (perhaps they should but that is a different question )

Rgds / Charles.C

Hmm. It will depend what all of them are for. Why have three? Is it to protect equipment? It will also depend on what is achievable. Although the FDA limit of 7mm is in a guidance document; most people would expect to achieve better than this; also remember the 7mm is for adults and my 12 month old baby eats minced (ground) beef as do many other kids.

One concern I have though from your process description is there is no detection in final packaging. There is a risk of accidental or malicious contamination after the last detector.

Hmm. It will depend what all of them are for. Why have three? Is it to protect equipment? It will also depend on what is achievable. Although the FDA limit of 7mm is in a guidance document; most people would expect to achieve better than this; also remember the 7mm is for adults and my 12 month old baby eats minced (ground) beef as do many other kids.

One concern I have though from your process description is there is no detection in final packaging. There is a risk of accidental or malicious contamination after the last detector.