Good afternoon, I am wondering how other food manufacturers validate metal detection as a CCP. We have a HACCP where CCPs are annually validated in two ways - a practical/operational validation and a literature review whereby we seek to confirm the appropriateness of the test piece sizes we use to routinely challenge the metal detectors. Previously I have referred back to an FDA document (CPG Sec. 555.425 Foods, Adulteration Involving Hard or Sharp Foreign Objects) that suggests metal contaminants under 7mm in length do not pose a health risk to typical consumers, however this has always felt a little underwhelming.
Any suggestions?
Are there any other sources to refer to that give information on the health risks from different metal contaminants?
Any suggestions?
Are there any other sources to refer to that give information on the health risks from different metal contaminants?