Blade control

I am doing some research on food safety and hygiene in hotels,
I came across the term (Blade Control), which I didn't understand the meaning and the importance of.
Can anybody help with it.
Cheers

I think you'll find most of the 'blade control' discussions on the forums are in respect of food manufacturing and related processes. In these industries razor type blades are often used, which being thin could snap and contaminate food. These type of organisations must have blade control policy and procedures in place to prevent this from happening.

Being an ex comis chef I know there are lot's of knives and sharp implements in kitchens, but I imagine they are thicker blades that don't tend to snap or shatter as easily as razor blades. Maybe someone who is expert in food safety for food service could comment? Regards,Simon

Blade control is intended the prevent blades entering the food chain.
Especially razor like blades. The main concern is loose blades new or used laying around on machine and on working surfaces. If a blade falls into your product you will not notice it, you do not miss the blade.
The availability of loose blades will also leads to abuse of these sharp blades and people tend to cut anything and every thing with them because the are sharp.
Quit often this leads to small cuts in fingers and hand which increases contamination risk's.
Easiest way to control is to ban the razor like blades from the work floor.
Create designated area's for new and used blades away from production area's.
Even counting blades is done.

Remember to share good fortune with your friends, Okido

Also to add on if the area is one where the blade is used for a certain specification, then upon banning it one should introduce an alternative method of achieving the function of the blade with a similar or comparable convenience and efficiency. I work in a tea factory and we have banned the use of blades and introduced scissors to cut the inner carton overwrap during online rework but the blades still keep re-appearing.

Also to add on if the area is one where the blade is used for a certain specification, then upon banning it one should introduce an alternative method of achieving the function of the blade with a similar or comparable convenience and efficiency. I work in a tea factory and we have banned the use of blades and introduced scissors to cut the inner carton overwrap during online rework but the blades still keep re-appearing.

To me you have hit on THE most important consideration when making a change to working practice; if the new system, procedure, or tool does not give at least the same or preferably a better result for the same or less effort then operators will revert to the original method. It will never work. In my experience involving operators with the decision on the desired system, procedure or tool, increases the chances of success. If then they do not follow the rules you can hit them and they must say thank you.

It's just commensense, thanks for reminding us Omuntu and a warm welcome to the forums.

Regards,
Simon