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Policy for the control of the use of sharps

Started by qualitymanager, Jan 15 2017 05:09 PM
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qualitymanager

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Posted 15 January 2017 - 05:09 PM

Hello everyone,

 

Who can give me please an examples of a policy for the control of the use of sharps

 

 

Thank you for your help


Slab

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Posted 15 January 2017 - 05:55 PM

Hi, qualitymanager;

 

please review these existing threads:

 

http://www.ifsqn.com...olicy-template/

 

http://www.ifsqn.com...tal-implements/

 

http://www.ifsqn.com...des-knives-etc/

 

http://www.ifsqn.com...-sharp-control/

 

That should be sufficient to find some relevance. However if not, please give some more detailed information regarding your operation.

 

 


Food Safety News  Marine Stewardship Council

 

"Some people freak out when they see small vertebra in their pasta" ~ Chef John

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qualitymanager

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Posted 16 January 2017 - 10:52 AM

Hi Slab

 

 Thank you so much for your help

it's enough for me


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