Hi Fellow Food Safety and Quality Personnel,
I am a quality manager at a company that manufactures straws and cutlery. I am relatively new to this industry, having spent most of my career in the food and beverage sector. The maintenance team, when tasked with fixing or restringing the line for straws, often uses a sharp object such as a razor blade or spare blade. This is necessary when the machine is down or there is a problem with it.
Currently, we have a secure disposal box for these items, but we are facing a challenge in determining the best way to manage the check-in and check-out process for these blades. They need the blade frequently and I am not sure what is the best way to check in and check out this material.
Thank you in advance!