5 replies to this topic

[karlieh]

Our facility is being audited against the SQF Food Safety Code: Manufacture of Food Packaging Edition 9.
In section 13.7.1.8 it states "Knives and cutting tools used in manufacturing operations shall be controlled, kept clean, and well maintained so as not to present a hazard to raw materials, work-in progress, or food sector packaging". 
 

My question is, does this apply to scissors in the production area? If so, do we need control measures for scissors being out or is that something the auditor doesn't look at? What are appropriate control measures for scissors that are low risk in the production area?

 

We are a labeling company (no food in production), but produce direct food contact labels.

[Scampi]

You should include them on the sanitation schedule and have some sort of inspection frequency for integrity

[jfrey123]

I echo the above.  All tools out in an active production area is a hazard by themselves, which is why all tools are usually called to be controlled.  Blades and scissors get special attention due to potential metal shavings and product contact.  If you're using scissors in production, there's a non-zero chance someone is using them for the process itself, ergo they should be monitored and controlled. 

 

If they're not necessary for production, then like all other personal items, they should be removed and not permitted in active production areas.  Because as you tell an auditor on day 1 that no one uses those scissors from the QA podium on the production line, you can bet on day 2 the auditor will walk out to find those scissors sitting atop your final packaging machine.

[TimG]

I bought and controlled safety knives for our bottling room. There is an inspection form (chips, dirty, etc) and sign out sheet, and each line leader, skidder, and one float per line is assigned. They are stenciled to keep track of them and the line leader is responsible for their sign outs/inspections daily. 

I get the usual 'my knife is gone' etc. and have to replace on average one knife per month (out of 15 in circulation) which isn't terrible, considering they're 10 bucks or so each. It costs more replacing blades, which is normal wear and tear from cutting so much cardboard.

Knife programs have always been one of my least favorite to implement and keep running, but it's in the code and we gotta do it.

[G M]

Yes, you want to track all tools, knives, box cutters, shears, hooks, scrapers, etc. 

 

I've seen tools as large as a shovel show up in our ingredients from suppliers.  

[GMO]

I once had a meat hook arrive on a tray of minced beef.

 

(They're not small.)