Knives & Blades Recommended for Food Industry
In this text, we will look at what knives and blades can and cannot be used in food production. This also applies to the pharmaceutical industry. Our blog article "5 Important Things to Consider When Using Hand Knives in the Workplace" is highly recommended reading for industries, especially in the food and pharmaceutical sectors, before purchasing safety knives.
For food production, all tools should be metal detectable. It should be possible to X-ray the final product and guarantee that nothing but the food is in the packaging. Therefore, metal detectable and x-ray-visible knives and blades are used, where the plastic handles are traceable and the blades are made of metal.
Below is a list of restrictions on the choice of knives and blades for the food industry, as well as a list of rules and recommendations for knives and blades that are approved for use.
Knife blades prohibited for use in food production
- Knife blades that are non-metal-detectable, e.g., ceramic and carbide blades. Zirconia ceramic (e.g., Slice knife blades) and solid tungsten carbide are non-metal-detectable materials that are also brittle.
- Pointed knife blades. Please use rounded-tip knife blades to prevent breakage.
- Snap-off blade, as these can easily be broken off
- Blades with non-food grade coatings on the cutting edge or the entire blade
- Blades that rust on contact with moist materials or liquids
Knife blades recommended for the food industry
- Knife blades are made of stainless steel.
- Uniform knife blades that do not break, for example, not snap-off blades.
- Knife blades have rounded tips.
- Coated knife blades that are approved for contact with food
- Knife blades are easy to replace.
- Knife blades should preferably be concealed or automatically retractable.
Knives prohibited for use in food production
- Knives or handles whose shape is made of ordinary plastic without added metal parts, making them non-metal-detectable on X-ray, as well as knives that have a low or uneven proportion of metal plating in the plastic.
- Knives or handles made of cracking plastic or assembled with many loose parts
- Knives or handles that cannot be easily cleaned
- Knives or handles that rust
- Knives or handles with paint, laminate, or other coatings that may peel off.
Knives recommended for the food industry
- Safety knives that protect the user are the best option. However, you should choose safety knives that have “metal detectable”, “MDP,” or similar properties.
- Knives or handles made of a special plastic with metal powder in it and which are metal detectable.
- Knives or handles without lacquer to eliminate colored chips
- Solid knife body with few parts
- Knives or handles in plastic with different colors for different hygiene zones
- Knives or handles that are easy to clean
The safety knives in the MDP series from Martor meet all the requirements listed above. Martor MDP knives are always unpainted to eliminate colored chips and are made from a special high-quality plastic specifically designed for use in industrial hygiene zones. These are metals that are detectable and approved for use in the food industry.
Download PDF | Metal Detectable Knives
If you are interested in purchasing safety knives and need help choosing the right knife and suitable knife blades, please send an email to order@sollex.se or call +4635-15 75 00.
