Critical limits for metal in a product after blending dry seasoning
I am writing a HACCP plan for processing of dry seasoning.
I am trying to find a the critical limits for metal in a product after blending. I can not find it on the FDA website.
Is there any references out there that might help?
Critical limit should be based on your ability to detect. Reference your metal detector manual. Most often the critical limits are set at 2.0 mm FE, NFE, and SS. I have seen some lower (1.5 mm).
Attached is example.
Attached Files
I am writing a HACCP plan for processing of dry seasoning.
I am trying to find a the critical limits for metal in a product after blending. I can not find it on the FDA website.
Is there any references out there that might help?
Hi Ruthie,
i believe the, worst-case, FDA reply to yr query is Nil, ie any metallic contamination may potentially cause the material to be considered as "adulterated".
The "practical" USFDA viewpoint afaik is here -
http://www.fda.gov/I...l/ucm074554.htm
You will see that the FDA interpretation likely depends on your own/FDA's context.
Many food industries seem to have developed their own "best practice" answer to yr question whose value likely depends on their own findings/type of metal (eg Ferrous,non-Ferrous,SS). These "results" appear to often be "FDA-acceptable".
As per previous post, the lowest limit of detection (LOD) validatably, consistently available from your own equipment is another generic response which may be acceptable unless yr instrument is archaic.
There are literally dozens of lengthy threads here similar to yr own query. Possibly even one for yr specific industry. Perhaps try a search.
Hello,
Our HACCP plan for metal detecting step as CCP. Critical Limit states: 1. All product must pass through metal detector 2. No detectable metal in the product
Specimen: Fe: 1.5mm; Non-Fe: 2.0mm; SUS: 2.5mm; These are used for for MD sensitivity verification every 30 mins.
regards,
redfox