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Preferred Clipboard for use in a food environment


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#1 Siobhan123

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Posted 28 October 2014 - 09:34 AM

Hey all 

 

What are your thoughts on different types of clipboards. I have ordered a few steel clipboards as some of our production areas can get quite wet, I have been to a few factories and noticed them using normal clipboards (ya know with the plastic like coating over cardboard ones) and just thought they looked quite grubby and less hygienic 

 

What are your thoughts? i suppose it may be each to his own and depending on the environment as well. 



#2 Dr Vu

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Posted 28 October 2014 - 11:41 AM

steel is best way to go.. its hygienic and will possibly last longer, plus its detectable(metal);  in case it breaks. 

 

plus it does reduce the questions you might get from an overzealous auditor ..


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#3 RG3

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Posted 28 October 2014 - 05:17 PM

Agreed. I have had some auditors point out - chipped plastic clipboards. "How do you know that piece didn't fall into the product?". You definitely need to steer away from wooden clipboards. A good stainless steel clipboard is the way to go. It's the triple threat: durable, cleanable, detectable.

 

Dr. Vu...I have not met an auditor that is not overzealous. Let me know when you find this unicorn.


Edited by RG3, 28 October 2014 - 05:17 PM.


#4 Tech - QF

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Posted 29 October 2014 - 09:11 AM

Dr. Vu...I have not met an auditor that is not overzealous. Let me know when you find this unicorn.

 

ROFL - in a recent BRC audit, the auditor insisted he saw the previous certificate (which was issued by his company) for the audit booked and scheduled by his company to verify section 1.1.8 which states "Where the company is certificated to the standard, it shall ensure that announced recertification audits occur on or before the audit due date indicated on the certificate".    Petty or what?



#5 Dr Vu

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Posted 29 October 2014 - 12:11 PM

I have met some seasoned easy-going auditors  who have worked in manufacturing and understand the complexities of running/ managing a quality program ...  and you are right about almost all of them being too hyper ...one we had some time came here as if he was high  on PCP or something.. Jeez.. we told the CB we don't want him to set foot on our plant ever again


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#6 Mr. Incognito

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Posted 29 October 2014 - 12:41 PM

I agree with steel.  We have a lot of clipboards all over our mill and they are all steel clipboards.


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#7 Charles.C

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Posted 29 October 2014 - 01:06 PM

Dear All,

 

Weight / workforce muscularity might be another factor, and additionally if dropped on someones's foot. :smile:

 

Rgds / Charles.C


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#8 Setanta

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Posted 29 October 2014 - 01:56 PM

I am going to guess and say 'steel clipboards' means aluminum.  BUT there are steel clipboards available also.  http://www.detectame...-clipboards.htm

 

http://www.terrauniv...duct/1350-00A-2


Edited by Setanta, 29 October 2014 - 01:58 PM.

-Setanta         

 

 

 


#9 RMAV

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Posted 29 October 2014 - 04:25 PM

I just bought 304 stainless clipboards.  A little more expensive, but they get ingredients on them every shift.  Very cleanable and other benefits as RG3 pointed out.  Heavier, though too, as Charles.C pointed out.

 

What prompted the stainless for me: I was walking through the facility one day and saw a starch-encrusted chipped up pieces-missing brittle hard plastic clipboard in use (day before the audit - it's better to be lucky than good)



#10 Snookie

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Posted 29 October 2014 - 04:29 PM

We use the aluminum, as they last longer, take a beating and don't chip and I don't have to have them on the brittle plastic log to be inspected constantly. 


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#11 Snookie

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Posted 29 October 2014 - 04:31 PM

We use the aluminum, as they last longer, take a beating and don't chip and I don't have to have them on the brittle plastic log to be inspected constantly. 

 

I am going to guess and say 'steel clipboards' means aluminum.  BUT there are steel clipboards available also.  http://www.detectame...-clipboards.htm

 

http://www.terrauniv...duct/1350-00A-2

 

Neither one had a price....is this like the restaurants that don't post the price....if you have to ask, you can't afford it.   :roflmao:  :rofl2:


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