Procedure to control the use and issue of sharps (blades, knives etc.)
Firstly; Welcome to IFSQN. :welcome:
Secondly;
What is the auditing body, and specifically what is their guidance verbatim?
Even with the use of metal detection and x-ray, knives have a nasty habit of chipping into bits smaller or irregular forms than your calibration standards. I would recommend for a start, creating a daily register of cutting implements by hygienic zones with an in/out type log.
Also, knives should be proofed as well with your ssop.
I've attached an example of a register, but as far as policy you should design that (and possibly modify the form) around the regulation.
(edit) I forgot to mention, frequency of verification depends on your production schedule and usage.
Attached Files
I absolutely agree with Slab!
In order to control your knives you have to come up with daily register and record every issuance and collection of knives. In my case there are 35 people in production both shifts, so I numbered knives and created simple spread sheet with names of all employees. Production supervisors are responsible for assigning the number to the employee and record it in the register. Once production done, supervisor collects the knives and checks if any part is missing. Your SOP should outline what you should do if missing.
If you have more than 40 people you can create form for each shift with columns:
Issued to-knife#-returned-Part missing-part found-supervisor
Or something like that.
I hope you find it helpful,
Ostap
HI ALL,
think the idea to control the sharp objects has enlightened me alot
am very grateful for having joined this forum and discussion. :clap:
BEST REGARDS.