I have a question for a knife and cutting instrument control policy.
Our consultant wrote our Foreign Material Contamination Program and this is the knife policy:
"Knives and cutting instruments used in processing and packaging operations are controlled, kept clean and well maintained.
As knives get dirty during the process, knives are cleaned. Typical cleaning occurs at the start of shift, breaks, lunch and end of shift.
Backup knives are availiable in the event of an issue or malfunction. Knives with defects are given to General Manager so they can be repaired/replaced."
So I just had my first SQF facility audit and he questioned our policy, then gave us a minor because there is no policy and facility does not monitor knives and cutting instruments in plant.
I am trying to come up with a good policy, and control record should be easy enough- we are a small bakery, and there are 3 knives in the mix area and 1 pair of scissors on the packaging line to cut shrink wrap.
We do use metal detection on our packaging line.
Any suggestions?