Best knives in the food industry

Hi everyone: so im having a really hard time finding the perfect knives for our production lines, we use them to open bags of dry ingredients (sugar, flour, etc.) and boxes of margarine, etc so they must be considered food contact, can someone help me with direction in to what type and brand are the best for the food industry? production keeps pushing for the usage of the husky type of knife with removable blades but i dont consider them safe for the employees and for the food and definitely they are not made to be washed and sanitized.

Any help would be greatly appreciated.

Thanks.

To start, replaceable blade box cutters do stand a risk of blades falling out, adding a contamination risk. Seems like a far reach, but I've heard stories.

I did a quick google search for Food Safe Box Cutters and plenty of good looking options showed up.  

It seems pretty unsafe to be using a knife to open bags.  I know I do at home, but in a busy kitchen you never know who is going to zip by you closely as you tear through that bag with a blade.  Seems to me like an accident ready to happen. Alternatively, scissors can cut open bags of flour and sugar AND can be washed! :) I am unsure why tubs of margarine need to be opened with a knife of sorts, but maybe they can work for that too?

Eryn,

not sure how you would feel about them but we have used these for opening cases and bags and they are super safe.  we try to keep blades out of the building for safety and for the scares we have experienced with broken blade tips dropping into product or employees slicing hands open.  might be worth buying a few and trying them.

http://www.boxcutter...ety-cutter.html

Cheers!

see also this thread

https://www.ifsqn.co...ives-to-knives/

Scissors are going to lead to an increase in employee repetitive movement injury if you are opening a lot of units/day

Dig your heels in on any knife with a removable blade...........even if it doesn't end up in finished product, you may risk dumping a whole batch because someone didn't notice the blade fell out until another employee cut themselves on it........remember, HACCP---identify hazards and then control or remove them..........removable blades are a hazard you can control

a SHARP knife is a safe knife (clean cuts heal faster than jagged ones and are less likely to jump on material when cutting)

https://www.webstaur...ing-knives.html             

these are small enough to be safe and cheap enough to bin when they can't be sharpened anymore.  You can also get plastic scabbards to put knives when not in use. All of your knives should be on a sharpening schedule so they are always good and sharp 

Thank you very much all for the input, i have made a selection from different companies to show to Production leaders and have them choose whats the best fit for their necessities, Im obviously only presenting them with the food safe options of the catalogs    so hopefully we would reach an agreement soon.

Thanks again all for the support.