To add to the posts above in some facilities I have put more stringent policies in such that all knives issued into production had a clear, unique identification number which was entered onto a log and used as a checklist. Your level of control will need to be based on the risk and repercussions of a broken blade/knife being lost and their chances of ending up in the product.
If your operation is storage and distribution then the controls required as less stringent and this is reflected in the BRC Storage and Distribution standard: 6.1.5 Knives or other tools provided shall be used in such a way as to prevent damage to products. Snap-off blade knives shall not be used.
In comparison the BRC Food Safety standard requires a documented control policy, records of inspection and investigation of lost items.
Regards,
Tony
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