13 replies to this topic

[irheavyd]

So, I am trying to implement the control of knives policy and have run into a USDA road block.  How would we be able to register knives, etc. without a number on the knife?  We are not permitted to carve or etch anything onto the surface as this would create a porous surface.  Any suggestions on how to add identification to a tool such as knives?

[Setanta]

You could check out a limited number of knives per day/shift. 18 go out, 18 need to come back. 

I should think you'd be able to engrave some knife handles though.

[jfrey123]

If you can't label them, you might be able to go with a check-in/check-out log that shows control at beginning and end of shift.  Probably needs to be maintained by one person per shift:  that person records total starting knives, names and counts 1 for each person who takes one, with a check box when that person returns the knife to verify it's not damaged and has been cleaned/sanitized.  Final count of knives at the end of the shift to match the beginning count.

 

QA should be the only personnel with access to the additional knives.  A damaged knife would get reported to QA, with a note on the log that "Mr. So-n-no damaged one knife, replaced with new knife."  Total count still adds up at end of shift.

[kconf]

How about numbering them with a marker or tags? I think not labeling them would make it difficult to locate when misplaced/lost. 

[nwilson]

Could use a color code system and assign a certain color to each area (packaging/processing/warehouse/etc.0 then do as others have mentioned and use a check out system with reconciliation at the end of the shift/day.  

[AltonBrownFanClub]

Are you sure they wouldn't allow laser etching? There are many kitchen knife brands that offer this directly and maintain NSF approval.

 

https://www.swisskni...rQt5FS9AE-7r7_e

 

It would produce a finish identical to that of the brand and NSF symbol.

Does your inspector require these stock etchings be removed from all knives? If not, you have a strong case for etching a serial number.

It's much easier to explain to them if you have the knife in hand. There are no deep grooves like traditional engraving.

 

Once you get approval for laser etching, it may be cheaper to bring your usual knives to a local laser etching company.

The one near me charges only $10 per knife. These Victorinox versions are $61 each 

[kfromNE]

I would ask your USDA inspector for the guidelines and what other facilities do that they have seen acceptable. Get their answer through an email/writing. If you can, cc their boss. Our inspector's change every 6 months so having their boss's approval - we get less pushback when another inspector comes in and questions our procedures especially in USDA gray areas. 

 

Another option - do a ASKFSIS question. 

[SQFconsultant]

Are you sure they wouldn't allow laser etching? There are many kitchen knife brands that offer this directly and maintain NSF approval.

 

https://www.swisskni...rQt5FS9AE-7r7_e

 

It would produce a finish identical to that of the brand and NSF symbol.

Does your inspector require these stock etchings be removed from all knives? If not, you have a strong case for etching a serial number.

It's much easier to explain to them if you have the knife in hand. There are no deep grooves like traditional engraving.

 

Once you get approval for laser etching, it may be cheaper to bring your usual knives to a local laser etching company.

The one near me charges only $10 per knife. These Victorinox versions are $61 each 

 

Alton is spot on with this idea - we used a laser imprinter when I as a chef with Hilton International, they do not cause any issues for penetration nor will it flake or powder.

[irheavyd]

Thank you all for your input.  You all offered enough ideas that I can move forward with this. Thanks

[Tony-C]

Hi irheavyd,

 

I don’t see why a number cannot be marked or etched on to the handle.

 

I don’t normally see knives with etching on the blades in food manufacturing. Examples of food grade knives for food manufacturers here: Metal Detectable Knives

 

 Food Grade Knife.png   413.75KB   1 downloads

 

Kind regards,

 

Tony

[jfrey123]

Alton is spot on with this idea - we used a laser imprinter when I as a chef with Hilton International, they do not cause any issues for penetration nor will it flake or powder.

 

 

Not arguing directly at all, but I'm trying to imagine me saying that same common-sense thing to an SQF auditor and hearing back:  "Do you have a validation that the laser etching will not cause flaking or powdering?"

[Setanta]

Not arguing directly at all, but I'm trying to imagine me saying that same common-sense thing to an SQF auditor and hearing back:  "Do you have a validation that the laser etching will not cause flaking or powdering?"

 

 

You could use your own daily inspections. You could go all the way and take photos of the new knives, compare them to photos of them weekly, then move out to monthly?

[jfrey123]

@Setanta:  Oh, the things we do for the love of this job... 

[Setanta]

LOVE, yeah that's the ticket!  

CYA, maybe?