Advice on Sharps

Please can somebody add any ideas or advise!!!

Currently we are useing one piece solid stainless knives in our raw mateials areas to open bags etc. We have recently had an audit by our major customer and they have recommended we change our knives which i totally agree with this statement as there is a risk of metal contamination from the points of the knife is a risk. Not only that they go blunt which then the operators are then using the knives as a saw which is adding a further risk.

I have tryed safety knives but they dont seem to be practicle. I need to be carefal as two piece knives will trap dough in the ridges which will give me a hygiene issue. I have been trying for a while to find an alternative but have yet come up with a solution.

Can someone help!!!!

Thanks

Dear stoker,

What I can suggest is to requesting a package that may ripped/teared easily by hand. It will help to reduce the working time and energy.

Another suggest is... using stainless steel scissors instead of knife. If it get blunt, I suggest to grind it, or buy a new one. For the hygiene issue, I think dough wont trapped easily on the scissors. But even if it trapped, I guess we can clean it down with easily and regularly (just spray the 70% alcohol and wipe it).

Hope helps.


Regards,


Arya

I’ve purchased knives from all of these previously:

Safety Knives 1

Safety Knives 2

Safety Knives 3

Maybe help you to find what you’re looking for.

Regards,
Simon

Dear Stoker,

If you have a metal detector in your process, I would stay with the one piece metal knifes.
Metal pieces will be detected. Plastic parts will not.

You can implement a knife control check in which you check daily (end of the production) if all knives are still intact. If not, you can take corrective actions on the products.