BRCGS knives 4.9.2-Do Production Knives Need to be Food Contact Approved?

Hello,

 

If there has been a topic like that before, I am sorry but I could not find it.

I was wondering about the knives used in the production site. In our facility we use knives just for opening the bags, nothing more. So my question is if the knives has to be food contact approved?

In clause 4.9.2 requires control measures to prevent contamination risks. We have documented control procedures in place, ensuring these knives are inspected regularly to avoid contamination from metal fragments, also people check and register in a checklist before the shift, and also if the shift changes the second shift also checks that the knives are in place and not damaged.

As I understand, knives that are used only to open boxes or bags, Big bags—are not required to be food-contact approved.

How is it right to do basically, that we would not have problems later regarding such thing

Hi INL ;)

 

We engraved these knives (penguin knives) and we control them as well. 

 

Blade can be damaged, daily checks should be enough. 

 

;) 

Hi INL ;)

 

We engraved these knives (penguin knives) and we control them as well. 

 

Blade can be damaged, daily checks should be enough. 

 

;)

Yes we have engraved them as well, we do not use knive with snap-off blades. this is a big no no. So my question is do they actually have to be approved for food contact? 

 

 

So you are using knives like a safety knives

 

and we are using knives like Bahco 2446 model (if you would not mind to google, as I am not allowed to put such images here). 

Maybe we are doing completely wrong... ? 

;)

 

the penguin knife is not a snap-off blade, I found Bahco 2446 and this one (if this is the correct one) definitely must be controlled. 

;)

 

the penguin knife is not a snap-off blade, I found Bahco 2446 and this one (if this is the correct one) definitely must be controlled. 

 

Yes this is the one. Yes we absolutely do that, regular checks and controls. So do you think they will be ok, no need to have them food grade approved? 

Of course for the safety reasons would be better to have penguin, but this time we have purchased the "casual" ones. 

 

Do you think the auditor would approve if they are anot food grade? 

interesting question, I only found two sections about food grade status

 

- 7.4.5 (gloves)

- 4.7.5 (materials and parts used for equipment and plant maintenance) 

 

however as long as you have a full control in place (and yes- you do) you should be absolutely fine. 

interesting question, I only found two sections about food grade status

 

- 7.4.5 (gloves)

- 4.7.5 (materials and parts used for equipment and plant maintenance) 

 

however as long as you have a full control in place (and yes- you do) you should be absolutely fine. 

Thank you, this was really helpful. I highly appreciate that  ^_^

I don't like how a lot of common items become "food grade" designated for no reason in particular.  I've seen brooms designated as "food grade" because the manufacturer started making them with different colors, which is helpful for color coordination of cleaning tools yes, but suddenly implies a standard push broom is not "food grade."  Grrrrr...

 

My minor complaint aside, if someone says a knife is or isn't "food grade", they likely mean the food grade one is more easily cleanable.  At my first job, we got a lot of pushback for using smooth handled retractable box knives for opening poly liners.  They were convenient, and we had a robust wash program to disassemble, clean, and always start the day with a fresh blade while reporting chipped blades for inspection.  Ultimately, as you're cutting a bag of product open with the knife, you'll need to ensure it remains clean and suitable for use throughout the day, and that the knife itself does not pose a contamination risk.  Given that, there are countless knife options you can implement and justify.

I don't like how a lot of common items become "food grade" designated for no reason in particular. I've seen brooms designated as "food grade" because the manufacturer started making them with different colors, which is helpful for color coordination of cleaning tools yes, but suddenly implies a standard push broom is not "food grade." Grrrrr...

My minor complaint aside, if someone says a knife is or isn't "food grade", they likely mean the food grade one is more easily cleanable. At my first job, we got a lot of pushback for using smooth handled retractable box knives for opening poly liners. They were convenient, and we had a robust wash program to disassemble, clean, and always start the day with a fresh blade while reporting chipped blades for inspection. Ultimately, as you're cutting a bag of product open with the knife, you'll need to ensure it remains clean and suitable for use throughout the day, and that the knife itself does not pose a contamination risk. Given that, there are countless knife options you can implement and justify.

———-
I could not agree more with you.
I see that most likely we will need to implement cleaning routines. I see that there might be a little bit of negative feedback, but we and employees will need to adapt