SENSITIVITY REQUIREMENTS:

Aperture Height Product Classification Sensitivity Standards Up to 50 mm Dry Product

Wet Conductive Product Wet Non-Conductive Product

1.0 mm Diameter (Ferrous & Non) 1.5 mm Diameter (Ferrous & Non) 2.0 mm Diameter (Ferrous & Non) 50 to 125 mm Dry Product

Wet Conductive Product Wet Non-Conductive Product

1.5 mm Diameter (Ferrous & Non) 2.0 mm Diameter (Ferrous & Non) 2.5 mm Diameter (Ferrous & Non) 125 to 200 mm Dry Product

Wet Conductive Product Wet Non-Conductive Product

2.0 mm Diameter (Ferrous & Non) 2.5 mm Diameter (Ferrous & Non) 3.0 mm Diameter (Ferrous & Non) Add 0.5 mm to above Diameters for Stainless Steel (Optimum Conditions) Metal detectors shall be tested to determine minimum sensitivity capabilities and detection limits with the actual product intended for use. Each metal detector found not to be in compliance with above noted sensitivities shall be brought to the attention of Corporate Quality for further review and action.

REFERENCES

ABC (Almond Board of California). 2007. Validation guideline documents. Almond Board of California. Modesto, CA.

http://www.almondboard.com/Handlers/FoodQualitySafety/Pasteurization/PasteurizationPro gram/ValidationGuidelines/Pages/Default.aspx. Accessed February 12, 2010.

ABC (Almond Board of California). 2007a. Guidelines for process validation using Enterococcus faecium NRRL B-2354, v. 1.2. Almond Board of California. Modesto, CA.

Available at

http://www.almondboard.com/Handlers/FoodQualitySafety/Pasteurization/PasteurizationPro gram/ValidationGuidelines/Pages/Default.aspx. Accessed February 12, 2010.

ABC (Almond Board of California). 2007b. Guidelines for validation of blanching processes. Almond Board of California. Modesto, CA. Available at

http://www.almondboard.com/Handlers/Documents/Blanching-Validation-Guidelines.pdf.

Accessed February 12, 2010.

AMI (American Meat Institute). 2002. Sanitary equipment design. AMI, Washington, DC.

Available at http://www.meatami.com/ht/a/GetDocumentAction/i/11006. Accessed October 9, 2009.

AMS (USDA Agricultural Marketing Service). 2007. Almonds grown in California; outgoing quality control requirements. Final Rule. Federal Register Vol. 72, No. 61, March 30, 2007, pp. 15021-15036. http://edocket.access.gpo.gov/2007/pdf/07-1557.pdf. Accessed July 8, 2009.

Bernard, D. T., and V. N. Scott. 2007. Hazard analysis and critical control point system: use in controlling microbiological hazards, p. 971-985. In M. P. Doyle, and L. R. Beuchat (ed.), Food Microbiology: Fundamentals and Frontiers, 3^rd ed. ASM Press, Washington, D.C.

Bernard, D. T., K. E. Stevenson, and V. N. Scott. 2006. Hazard analysis, p. 57-68. In V. N.

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Food Products Association, Washington, D.C.

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CAC (Codex Alimentarius Commission). 2003. Recommended International Code of Practice General Principles of Food Hygiene. CAC/RCP 1-1969, Revision 4 (2003). World Health Organization-Food and Agriculture Organization of the United Nations, Rome, Italy.

http://www.codexalimentarius.net/web/standard_list.do?lang=en. Accessed October 28, 2008.

Danyluk, M.D., L.J. Harris, and D. W. Schaffner. 2006. Monte Carlo simulations assessing the risk of salmonellosis from consumption of almonds. J. Food Prot. 69:1594-1599.

FDA (Food and Drug Administration). 1988. CPG Sec. 570.550 Reconditioning - tree nuts contaminated with E. coli (CPG 7112.09). Available at

http://www.fda.gov/ICECI/ComplianceManuals/CompliancePolicyGuidanceManual/ucm0746 02.htm. Accessed September 29, 2009.

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at http://www.fda.gov/ICECI/ComplianceManuals/CompliancePolicyGuidanceManual/

ucm074600.htm. Accessed September 29, 2009.

FDA (Food and Drug Administration). 2009a. Guidance for industry: Measures to address the risk for contamination by Salmonella species in food containing a peanut-derived product as an ingredient. Available at: http://www.cfsan.fda.gov/~dms/pnutguid.html. Accessed March 14, 2009.

FDA (Food and Drug Administration). 2009b. Guidance for industry: Measures to address the risk for contamination by Salmonella species in food containing a pistachio-derived product as an ingredient; draft guidance. Available at

http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/P roduceandPlanProducts/ucm169160.htm. Accessed July 29, 2009.

Goodfellow, S. J. 2009. Fate of Salmonella species and E. faecium cultures inoculated onto peanuts subjected to oil and dry roasting conditions. Report prepared for the American Peanut Council.

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Accessed July 8, 2009.

Harris, L., and W.-X. Du. 2005. Survival of Salmonella Entertidis PT 30 on inoculated almonds after treatment in hot oil. Report to FDA CFSAN on behalf of the Almond Board of California. University of California, Davis. (On file at KFNA Corporate Microbiology, East Hanover, NJ).

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Salmonella Enteritidis PT 30 on almonds subjected to moist-air convection heating. J. Food Prot. 72:1602–1609.

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Foodborne disease update: Salmonella in processed foods. IAFP annual meeting, August 3-6. Columbus, Ohio.

Industry Handbook for Safe Processing of Nuts ADDENDA

Visit www.gmaonline.org/science/index.cfm to download the following addenda or click on the individual links below:

Addendum I: Industry Handbook for the Safe Shelling of Peanuts

www.gmaonline.org/science/Addendum_1_Safe_Shelling_of_Peanuts.pdf

Addendum II: Good Agricultural Practices for California Pistachio Growers www.gmaonline.org/science/Addendum_2_GAP_for_Pistachio_Growers.pdf Addendum III: Good Agricultural Practices for Almond Growers

www.gmaonline.org/science/Addendum_3_GAP_for_Almond_Growers.pdf