2 replies to this topic

[JPO]

We use knives to open 50# paper bags.  The blending and ingredient addition station on all equipment requires use of a ladder. 

 

Employees are currently carrying the knives in their hand and scaling the ladder.

 

Nobody has been stabbed, yet...

 

I would like to add some sanitary scabbards like those I've seen in meat plants to my knife program.  Any suggestions as to which scabbards are the best?  Currently leaning towards hinged front aluminum.  Also, would prefer if they had a clip attachment rather than a loop attachment for belts as my goal would be for the operators to drop the scabbard and knife off at their work location rather than carry it around all day.

 

 

[Charles.C]

We use knives to open 50# paper bags.  The blending and ingredient addition station on all equipment requires use of a ladder. 

 

Employees are currently carrying the knives in their hand and scaling the ladder.

 

Nobody has been stabbed, yet...

 

I would like to add some sanitary scabbards like those I've seen in meat plants to my knife program.  Any suggestions as to which scabbards are the best?  Currently leaning towards hinged front aluminum.  Also, would prefer if they had a clip attachment rather than a loop attachment for belts as my goal would be for the operators to drop the scabbard and knife off at their work location rather than carry it around all day.

 

Dear JPO,

 

Sounds like a question for Don Alejandro.

 

How about knives "attached" to the tops of the ladders ? In (thin) stainless steel scabbards ?

 

Rgds / Charles.C

[JPO]

The problem primarily is in getting the knives to and from the knife sign-out station to the work station safely and in a sanitary manner. 

 

They have baskets at the work station to set the knives once they are there. The issue is getting them there without contaminating the knives and while protecting the workers.