Jump to content

  • Quick Navigation

Procedure to control the use and issue of sharps (blades, knives etc.)

Share this

  • You cannot start a new topic
  • Please log in to reply
3 replies to this topic


    Grade - Active

  • IFSQN Active
  • 1 posts
  • 0 thanks

  • India

Posted 26 December 2013 - 10:37 AM

Hi, Thanks for registering me. This is my first post. We are working in a dairy factory producing whey protein concentrates, acid casein, whey powder etc. We recently had an audit, where auditor demanded this "Procedure to control the use and issue of sharps (blades, knives etc.) must be in place. Snap blades must not be used." The auditor noted "The procedure must be documented" and but "observation" under the non-compliance head. We don't have any written procedure for this. Can anybody help me with a template. Regards


    Grade - SIFSQN

  • IFSQN Senior
  • 438 posts
  • 208 thanks

  • United States
    United States
  • Gender:Male
  • Location:The Heel of the Boot
  • Interests:Reading (history, science fiction), Photography, drawing,food safety, metrology, TQM, hoplology, etc.

Posted 26 December 2013 - 08:27 PM

Firstly; Welcome to IFSQN.  :welcome: 


What is the auditing body, and specifically what is their guidance verbatim?

Even with the use of metal detection and x-ray, knives have a nasty habit of chipping into bits smaller or irregular forms than your calibration standards.  I would recommend for a start, creating a daily register of cutting implements by hygienic zones with an in/out type log.

Also, knives should be proofed as well with your ssop.

I've attached an example of a register, but as far as policy you should design that (and possibly modify the form) around the regulation.

(edit) I forgot to mention, frequency of verification depends on your production schedule and usage.

Attached Files

Edited by Slab, 26 December 2013 - 08:31 PM.

Food Safety News  Marine Stewardship Council


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

Thanked by 2 Members:


    Grade - Active

  • IFSQN Associate
  • 18 posts
  • 5 thanks

  • United States
    United States

Posted 26 December 2013 - 11:06 PM

I absolutely agree with Slab!


In order to control your knives you have to come up with daily register and record every issuance and collection of knives. In my case there are 35 people in production both shifts, so I numbered knives and created simple spread sheet with names of all employees. Production supervisors are responsible for assigning the number to the employee and record it in the register. Once production done, supervisor collects the knives and checks if any part is missing. Your SOP should outline what you should do if missing. 

If you have more than 40 people you can create form for each shift with columns:


Issued to-knife#-returned-Part missing-part found-supervisor


Or something like that.


I hope you find it helpful,




    Grade - AIFSQN

  • IFSQN Associate
  • 37 posts
  • 7 thanks

  • Kenya
  • Gender:Male
  • Location:THIKA
  • Interests:ISO 22OOO,HACCP,OHAS,ISO 1400....

Posted 22 August 2014 - 01:57 PM



think the idea to control the sharp objects has enlightened me alot

am very grateful for having joined this forum and discussion. :clap:





Share this

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users