Hi all! I’m looking to decrease the foreign matter contamination risk from box cutters/knives. I’m curios to know what you all use to get into your raw ingredients (bags and boxes).
Historically we have used knives which pose a safety hazard for our associates. We switched to box cutters but they have too many moving parts and/or too many grooves. I’m afraid they are at risk for falling apart or for not getting cleaned thoroughly.
So what does everyone else permit?
I’m also updating our knife control if anyone has any pointers or ideas. Check out system, blade replacement records...
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