Jump to content

  • Quick Navigation
Photo

How to control scissors in the plant?


  • You cannot start a new topic
  • Please log in to reply
11 replies to this topic

#1 May123

May123

    Grade - Active

  • IFSQN Active
  • 2 posts
  • 0 thanks
0
Neutral

  • Canada
    Canada

Posted 21 October 2019 - 04:40 PM

Hi All,

 

Can someone advise how you control your scissors in the plant and what type of storage used?

 

We have purchased knife baskets for all our knives but couldn't find any for our scissors, anyone recommend a good and economic way?

 

Thanks for your help.

 

 



#2 zanorias

zanorias

    Grade - PIFSQN

  • IFSQN Principal
  • 762 posts
  • 223 thanks
143
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:UK
  • Interests:Motorcycling, Food Safety, Science, Water Sports, Nature

Posted 21 October 2019 - 04:51 PM

Hello and welcome to the forum,

 

My previous site stored scissors with the knives in cabinets with magnetic strips. The scissors were ID marked and applicable to the same register, hygiene and damage procedures as the knives. 

 

Are you with a particular scheme? If so it should have requirements governing sharps/blades that will likely cover scissors in that category.

Of course if you are using the scissors for particular things i.e. vegetarian products you will need to consider this too.



Thanked by 1 Member:

#3 May123

May123

    Grade - Active

  • IFSQN Active
  • 2 posts
  • 0 thanks
0
Neutral

  • Canada
    Canada

Posted 21 October 2019 - 05:02 PM

Hello and welcome to the forum,

 

My previous site stored scissors with the knives in cabinets with magnetic strips. The scissors were ID marked and applicable to the same register, hygiene and damage procedures as the knives. 

 

Are you with a particular scheme? If so it should have requirements governing sharps/blades that will likely cover scissors in that category.

Of course if you are using the scissors for particular things i.e. vegetarian products you will need to consider this too.

Thanks for your advice. We are in a meat plant and looking for SQF certification. Thanks.



#4 zanorias

zanorias

    Grade - PIFSQN

  • IFSQN Principal
  • 762 posts
  • 223 thanks
143
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:UK
  • Interests:Motorcycling, Food Safety, Science, Water Sports, Nature

Posted 21 October 2019 - 05:05 PM

Thanks for your advice. We are in a meat plant and looking for SQF certification. Thanks.

 

No problem. I'm not familiar with SQF (I'm the BRC-ish side of the pond  ;)) but there are several SQF knowledgeable folk here whom I'm sure will be able to offer more specific guidance for the scheme. 



#5 SQFconsultant

SQFconsultant

    SQFconsultant

  • IFSQN Fellow
  • 3,232 posts
  • 828 thanks
691
Excellent

  • United States
    United States
  • Gender:Male
  • Interests:Truth is like a delicious slice of watermelon... you just want more and more!

Posted 21 October 2019 - 06:25 PM

Have clients that stored marked units on magnetic strips in a locked cabinet and treat logging same as for knives.


Kind regards,
Glenn Oster
 
GOC Group | +1.800.793.7042 | Serving the Food, Food Packaging & Food Storage Industry
SQF Development, Implementation & Certification Consultants
Serving the beautiful United States of America - all of it!

http://www.GlennOsterConsulting.com  

 

 


#6 Setanta

Setanta

    Grade - FIFSQN

  • IFSQN Fellow
  • 1,149 posts
  • 292 thanks
186
Excellent

  • United States
    United States
  • Gender:Female
  • Interests:Reading: historical fiction, fantasy, Sci-Fi
    Movies
    Gardening
    Birding

Posted 21 October 2019 - 07:33 PM

We limit their use and have them on chains to keep them attached to desks in production.


-Setanta         

 

 

 


#7 BostonCream

BostonCream

    Grade - MIFSQN

  • IFSQN Member
  • 66 posts
  • 21 thanks
10
Good

  • Canada
    Canada

Posted 21 October 2019 - 08:01 PM

I was in a SQF certified meat facility. We use magnets for knives & baskets-on-the-door for scissors. Tools are numbered, assigned to responsible person, and signed-off on a tool control record at the end of the day.

 

I don't think SQF mentioned anything abt scissor control though.... We did this as a corrective action of customer compliant. The customer found a scissor in a bulk packed box from us (which was embarrassing). 



#8 maylao123

maylao123

    Grade - MIFSQN

  • IFSQN Member
  • 57 posts
  • 2 thanks
1
Neutral

  • Canada
    Canada

Posted 28 October 2019 - 05:16 AM

I was in a SQF certified meat facility. We use magnets for knives & baskets-on-the-door for scissors. Tools are numbered, assigned to responsible person, and signed-off on a tool control record at the end of the day.

 

I don't think SQF mentioned anything abt scissor control though.... We did this as a corrective action of customer compliant. The customer found a scissor in a bulk packed box from us (which was embarrassing). 

Thanks for your advice. We are SQF certified meat facility as well, since SQF mentioned all the knives and cutting instruments must be controlled and we use scissors to cut our meat into strips, that's why I think it's necessary to keep the scissors in control as knives as well.



#9 maylao123

maylao123

    Grade - MIFSQN

  • IFSQN Member
  • 57 posts
  • 2 thanks
1
Neutral

  • Canada
    Canada

Posted 28 October 2019 - 05:17 AM

Have clients that stored marked units on magnetic strips in a locked cabinet and treat logging same as for knives.

Thanks, that's a good one we can give a try.



#10 Fishlady

Fishlady

    Grade - MIFSQN

  • IFSQN Member
  • 142 posts
  • 40 thanks
13
Good

  • United States
    United States
  • Gender:Female

Posted 01 November 2019 - 10:35 PM

We have plastic holders on the wall with holes where the scissors are kept. All scissors have a number etched into the handle, and the handles are color coded by area. We count all scissors at the beginning and end of each shift, and in more sensitive areas we have staff sign the scissors in and out, recording the number and the time.



Thanked by 1 Member:

#11 maylao123

maylao123

    Grade - MIFSQN

  • IFSQN Member
  • 57 posts
  • 2 thanks
1
Neutral

  • Canada
    Canada

Posted 03 November 2019 - 04:42 AM

We have plastic holders on the wall with holes where the scissors are kept. All scissors have a number etched into the handle, and the handles are color coded by area. We count all scissors at the beginning and end of each shift, and in more sensitive areas we have staff sign the scissors in and out, recording the number and the time.

Thanks, Fishlady. Would you mind telling me where you purchased the plastic holder for scissors? Thanks. 



#12 Fishlady

Fishlady

    Grade - MIFSQN

  • IFSQN Member
  • 142 posts
  • 40 thanks
13
Good

  • United States
    United States
  • Gender:Female

Posted 07 November 2019 - 01:22 AM

We got them from Daco.  I believe they were made by Remco- clear hard plastic (need to add them to your hard plastic register).

Attached Files






0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users