Does anybody have a sample of a Knife Procedure?

Hello All,

             Does anybody have a sample of Knife Procedure?

Thank you so much

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 :

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?  

 

Please check out this link below :

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

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: 

 

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. 

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

"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.....

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.