SQF 13.7.2.9 - Control of Sharps

I am writing procedures for our facility regarding sharps, specifically section 13.7.2.9 "Sharps of any type (eg. knives, cutting blades, etc.) shall be monitored and controlled so as to not present a hazard to raw materials, work-in-progress or finished food packaging".

Does anyone have any suggestions or examples on an effective way to control sharps?

Thank you.

We eliminated anyone using their own knives and issued knives (utility type) with rounded blades. We added a supervisors check at the beginning of the shift for verification. 

We eliminated anyone using their own knives and issued knives (utility type) with rounded blades. We added a supervisors check at the beginning of the shift for verification. sa

same we also replace all the blades in the beginning of the week  

As a packaging manufacturer also, our policy is company issued only knives: "Employees may only use and or carry COMPANY ISSUED, APPROVED knives/razors while on company property. Company issued, approved knives/razors may only be used when in good repair and may not be modified in any way shape or form. While on company property, employees may not use loose razor blades or blades such as those fashioned from cutting rule or non-company issued knives/cutting devices, including puncturing tools, unless otherwise instructed by management via written permission to do so."

The knives we supply are snap-back safety type and hook knives with internal blades. One for one blade exchange and sharps disposal containers throughout the plant. Internal audits and Supervisor observation are our verification. Make sure your risk assessment is in place with supporting position for justification. We used to have the most issues with employees creating knives with cut off sections of cutting rule or Tamarack blades. After 5 years using this system we have had no deductions. Remember, this is packaging manufacturing.

Hi All,

we too are a food packaging manufacturer.

We have a list of users and their ID numbers.

Each knife has an owners ID number engraved on it (rough carving with a sharp tool , wearing gloves of course)

We issue the knives with our rules and training .

The operator signs to acknowledge receipt of knife, training, responsible use and compliance.

Each time the operator takes his knife from the tool box he inspects it and signs to say its ok. In good order.

At end of each shift he replaces it back in the tool box and signs to say it is still ok.

Blades are stored in tool box in a safe dispenser, not loose.

Yellow bins are at key areas for immediate disposal of old blades.

Any loss or breakage is treated as an incident, investigated, pieces looked for and recorded on an incident form. 

Hope this helps :)

Hi All,

we too are a food packaging manufacturer.

We have a list of users and their ID numbers.

Each knife has an owners ID number engraved on it (rough carving with a sharp tool , wearing gloves of course)

We issue the knives with our rules and training .

The operator signs to acknowledge receipt of knife, training, responsible use and compliance.

Each time the operator takes his knife from the tool box he inspects it and signs to say its ok. In good order.

At end of each shift he replaces it back in the tool box and signs to say it is still ok.

Blades are stored in tool box in a safe dispenser, not loose.

Yellow bins are at key areas for immediate disposal of old blades.

Any loss or breakage is treated as an incident, investigated, pieces looked for and recorded on an incident form. 

Hope this helps :)

Thanks!  I think this is a good solution for our facility.

When you say that blades are stored in a toolbox in a safe dispenser, what controls do you have in place to ensure the blades are secure? Is the toolbox in a locked room, or is the toolbox itself locked?

Hi,

We have trained the operators and committed them to be responsible by signature on the SOP/ Rules.

They keep the blades in their own lockable tool box. The blades are supplied in a dispenser like a sprung vending unit. You need to apply pressure to get one out,  they are not loose in a box if you get my meaning.

As a packaging manufacturer also, our policy is company issued only knives: "Employees may only use and or carry COMPANY ISSUED, APPROVED knives/razors while on company property. Company issued, approved knives/razors may only be used when in good repair and may not be modified in any way shape or form. While on company property, employees may not use loose razor blades or blades such as those fashioned from cutting rule or non-company issued knives/cutting devices, including puncturing tools, unless otherwise instructed by management via written permission to do so."

 

The knives we supply are snap-back safety type and hook knives with internal blades. One for one blade exchange and sharps disposal containers throughout the plant. Internal audits and Supervisor observation are our verification. Make sure your risk assessment is in place with supporting position for justification. We used to have the most issues with employees creating knives with cut off sections of cutting rule or Tamarack blades. After 5 years using this system we have had no deductions. Remember, this is packaging manufacturing.

How do you control your new/unused blades?

Example: If an employee needs a new blade, do they help themselves or is it in a locked container?

Blades are kept by Supervisors and issues one for one as old blades are disposed of. Safety dispensers are of course part of the program but only Supervisors issue them.

We issued all production tools (knives, thermometers, etc...) at the beginning of each shift out of an "Issuance Room" that was kept secured, managed and maintained by one dedicated person. Each employee would be issued their designated "tool set" at the beginning of their shift, inspect each tool for condition, then sign it out. At shift end, they would return the tool set, have it inspected by the Issuance employee, then have it signed back in. If a tool was missing or broken, the employees manager would be notified and further action taken to include placing product on "Hold" until the tool/broken piece was found. If we had repeat problems with the same employee over proper tool use/management (once they were properly trained), the appropriate disciplinary action would be taken including termination. Overall, though, the employees were very responsible and supportive knowing the importance of the program.