Small utensils Inventory and Inspection record

We are using a lot of small utensils (scrapers, scoops, knives, cutters, brushes etc.) in our baking facility. Currently preparing for SQF Audit, I would like to know if SQF requires inventory of all small utensils being used or we can have inspection records eg if something breaks up we can inspect the others too and record our inspection. Can anyone suggest how to control small utensils?

Dear Calgary,

You should have Foreign Matter Contamination Preventive Program which controll all small utensils used in facility. Record the inspection (several times per day) and corrective action you made if found broken utensils. Cutter, stappler are not allowed to be used in facility

regards

Avila

IMHO, it all comes down to how much time in the day you have to spend on inventory and inspection of small tools.

Risk assessment is key. If you have metal scrapers, scoops and the like, and have a robust metal detection program, you can probably check the items on a weekly basis. 

As long as you have a program that states what you inspect, how often you inspect it and what you do in the case of broken or missing items, and have the documentation to show that you are doing what you say you do, you should be fine.

Employee training, of course, is key. You can have a rigorous inspection and auditing program, but if the employee actually using the items does not know to immediately notify "someone" when that item is noticed missing or damaged, that inspection and auditing program is basically useless.

Marshall

Dear Calgary,

Not personally familiar with  SQF / bakeries but the most immediately obvious “risk-related”  item in yr OP list is knives (generically "sharps")  inasmuch as  most FS standards expect specific control programs for this. For obvious reasons.

And as per previous posts, there is a uniform FS Standards focus on risk from metallic fragments / brittle plastics.

However,  other than the above and any specific (your) process equipment hazards, I would hv thought the inventory of utensils would be a rather insignificant component as far as FS is concerned  assuming you are utilising equipment constructed from recommended materials / design for (hygienic) food use. Subsequent control is then typically via a PRP function for  control of hygienic condition of food-contact materials / equipment.

Or perhaps you have the response to a specific SQF paragraph of a particular module in mind ?

Rgds / Charles.C

Don't use SQF but I'm noticing an increasing trend for more than just knives to be on check sheets.  Gets a bit over kill if you ask me but it all comes down to risk.  If you can prove you've risk assessed it, you might get away with less.

Thanks everyone for your time and suggestions. I came to the conclusion after reading above is that

• risk assessment is the key . So I should go with risk assessment
•  along with that have employees inspect what they are using on daily basis
• do weekly or monthly inspections of all utensils.
• Have a record of broken or worn out stuff.