1 reply to this topic

[RAM86]

Our facility is BRC certified. We produce nonfood contact labels for the food, cosmetics, and liquor industries. Can anyone site where it says blades must be metal detectable or must not be ceremic?

 

I am trying to reduce our injuries as lacerations are our highest, with putting into place ceramic blades vs metal. None of our labels are direct food contact (if that even matters to BRC standard)

 

I understand regardless we must have a process in place to prevent the risk of contamination. 

[GMO]

The benefit of metal is obviously it's easy to detect.  What are you using the knives for?  Are they for personal use, i.e. cutting boxes open etc?  In which case there are great safety knives out there which work a treat.  Or is it for cutting on the line within machinery?  In which case, effective guarding reduces the risk.

 

The inevitability for blades is they need to be sharp enough to cut but there are certainly ways to reduce health and safety risks or even eliminate them (I'd struggle to cut any person with a heavy duty penguin knife, however much they'd annoyed me!)

 

This is the all around best safety knife I've tried in my view if that helps:

 

PENGUIN 900M DETECTABLE - The Safety Knife Company