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Knife/ Blade Control


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#1 sarah2014

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Posted 06 April 2016 - 01:36 PM

Hi,

 

We  created a knife/ blade control SOP 

 

 do we still need to have a knife/ Blade Control policy ? 

 

Thank you 

 

 



#2 Rosemary4

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Posted 06 April 2016 - 02:31 PM

No, if how the control system is documented within the SOP. I just specify how we control blades/knifes on site, what type of knives we use etc. That has always satisfied our BRC and internal auditors.



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#3 sarah2014

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Posted 06 April 2016 - 02:55 PM

Ok , thank you 



#4 Sandima

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Posted 13 April 2016 - 01:06 PM

Interesting reply because we had this exact issue and our BRC Auditor required us to write a policy because that is what it says in the standard.  So the policy now references the procedure.



#5 Tony-C

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Posted 13 April 2016 - 02:19 PM

As Sandima has indicated this may depend on the standard you are operating to, for example BRC states:

 

4.9.2.1 There shall be a documented policy for the control of the use of sharp metal implements including knives, cutting blades on equipment, needles and wires.

 

Interpretation states:

Where sharp metals such as knives, needles or cheese wires are used, there must be a documented policy. This will outline:
• the controls in place
• inspection and breakage/loss reporting procedures
• other controls, such as the numbering of knives or the use of issue and return logs.

 

Personally I would combine the two if practical and call it a policy if I was going for BRC certification (to appease any pedantic auditors).

 

There may be cases where there are multiple risks and and an overview policy then several controls procedures are required. For example when making cottage cheese you might have knife control in a prep area for additions and wire control in the cheese cutting area.

 

Kind regards,

 

Tony
 






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