Hi All
I’m doing a gap analysis for the requirements of a UK retailer, who is a customer of my client and I have noticed this requirement in their standards:
Where metal-detection systems are in place, there must be a risk assessment conducted to determine and define which detection system is the most accurate and appropriate for the product being made e.g. X-ray or metal detection equipment.
In common with most established food manufacturers the site already has metal detectors, not X Ray and there are no plans to invest in X Ray equipment.
Complaints of foreign bodies are not high (few reports of EVM, eg. pips/stalks and occasional metal issues, mainly from equipment, not raw materials).
The site produces hot & cold fill sauces (some of which are sieved, some not, depending on particulate content).
My limited knowledge of X ray systems is that X Ray is affected by product temperature, requires more frequent calibration checks and is slower than metal detection.
To me the need for a risk assessment really is a moot point as the metal detectors are already in use and unlikely to be replaced.
My question is this – how do I go about producing a risk assessment for equipment that was installed quite some time ago and unlikely to be changed in the near future?.
Any suggestions gratefully received.
