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Does anybody have a sample of a Knife Procedure?

Knife Policy

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hmacdonald

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Posted 12 February 2014 - 10:49 PM

Hello All,

             Does anybody have a sample of Knife Procedure?

 

Thank you so much

 



mapry2

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Posted 12 February 2014 - 11:05 PM

Hi 

 

1) Have knifes with unbreakable blades. If possible metal only.

2) Take inventory of the number of knives and condition of knives at  shift beginning and end

3) Either mark the knives as per line/machine/employees to identify if something is missing

4) Train employees to report any damage to knife during operation.

 

hope this helps :



Slab

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Posted 12 February 2014 - 11:43 PM

Hi, hmacdonald;

here is another thread which discusses this very topic and may be of further assistance:

http://www.ifsqn.com...st-not-be-used/

 

As far as policy, I believe mapry2 has outlined a reasonable course.  Just need to fill in with some verbiage per your specific operation.
 

Hi 

 

1) Have knifes with unbreakable blades. 

 

mapry2, could you please explain what an unbreakable blade would be?  

 


Food Safety News  Marine Stewardship Council

 

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


mapry2

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Posted 12 February 2014 - 11:48 PM

Please check out this link below :

 

http://www.amazon.co...l/dp/B0001Q2VOQ



Slab

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Posted 13 February 2014 - 12:34 AM

Please check out this link below :

 

http://www.amazon.co...l/dp/B0001Q2VOQ

"under normal working conditions"

I've been in seafood for 14 years. There is no such thing as "normal working conditions".  :lol:
 

 


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


blanemasa

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Posted 23 May 2015 - 06:44 PM

I am working with seafood.  At my plant we have a metal cabinet that contains fillet, trim, butcher knives all etched with identification number.  We have a person who is responsible for inspecting, distributing, documenting, and cleaning.  This was not a hard system to establish. 



dv8dawn

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Posted 24 May 2015 - 07:42 AM

I think attached form will help you to draft requested procedure….

Attached Files



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trubertq

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Posted 24 May 2015 - 05:18 PM

"under normal working conditions"

I've been in seafood for 14 years. There is no such thing as "normal working conditions".  :lol:
 

 

I'm with you Slab.....


I'm entitled to my opinion, even a stopped clock is right twice a day

pvmt87

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Posted 27 June 2015 - 04:58 AM

Hi,

 

In my factory, we established the control list of knife, engrave the number on the blade and the cleaning team leader control all the knife. Attachment is the control list.

Attached Files



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