This is the one that I created after an audit at a sister plant.
1.0 Purpose
To ensure that all knives and cutting utensils are tracked and maintained so as not to pose a threat to the safety of our food and our consumers.
2.0 Responsibility
It is the responsibility of the Plant Manager to ensure a procedure exist to control access to knives and cutting utensils.
It is the responsibility of the Department Supervisor to ensure all utensils handed out are cleaned/sanitized and safe for use on the floor. The Operators will clean/sanitized utensils prior to turning them back in.
It is the responsibility of the Department Supervisors to ensure employees are following this procedure and not using personal knives on the floor.
3.0 Forms and Documented Information
3.1 Knives/Cutting Utensil Log Sheet
4.0 Procedure
Employees will need to sign out knives or other cutting utensils from the Department Supervisor on a daily basis. The Operators will ensure that all cutting utensils that are turned back in have been cleaned/sanitized. If at any point during the day an employee’s Cutting utensil has become compromised due to possible contamination, they should be clean/sanitize. All utensils issued to the floor will be logged on the Knives/Cutting Utensil Log Sheet. All Utensils will need to be turned back into Department Supervisor at the end of each shift. Sanitation will swab the knives at a minimum weekly during clean break on all three shifts.
5.0 Risk and Opportunities
5.1 Employees are not to use personal Knives in the facility.
5.2 No snap-off blades shall be used with in the facility.
Knives/Cutting Utensil Log Sheet Pro 46-1
Employee
Date Issued
Untensil Cleaned Op Intitals
Date Returned