3 replies to this topic

[TimG]

SQF code:

 

11.7.3.8 Knives and cutting instruments used in processing and packaging operations shall be controlled, kept clean, and well maintained. Snap-off blades shall not be used in manufacturing or storage areas.

 

Any ideas on how I can 'control, keep clean, and keep maintained' without a captive knife program? Breakaway blades are banned; I'm covered there. Risk of a blade entering product for the 2 seconds between fill and capping would be low. Any blade stuck into an already sealed bottle is going to immediately leak.

Risk aside, code says what it says, and I want to meet the code. Has anyone successfully met the code with training, inspections of personal knives, etc.?

[AZuzack]

The SQF certified plant that I previously worked in had a knife check in and check out log.  By signing a knife in or out, the person was documenting that it had been inspected and cleaned.  Employees were also supposed to remove the blades from the knives and dispose of them in the sharps containers provided.  About the time I left hat company, they were switching to a fixed blade knife with a wearable sheath because the knives were set down in inappropriate locations including the pockets of personal clothing.  

[TimG]

Yeah, that's a captive knife program. It's a sure-fire way to meet the code when it's followed. I'm just kind of wondering if there are other ways. My gut says no, but that's why I ask people smarter than myself.

[Scampi]

what if the supervisor signed them out/in?  The # in and out (that is the same) might suffice