Correct Knife Design for Food Processing

knives wooden and plastic handle

Knives are very useful in food processing. They are used for slicing, cutting, peeling and chopping. They have different designs and each designs are made for its purpose. We have the sticking knife, boning, skinning, slaughter and ham knife.

Of all the knife types, there is a recommended design made for safety purposes. Designed to avoid injuries and cross contamination during processing operations.

Judge the three knives below!

knives wooden and plastic handle

Knives used in meat operations should have basic safety features. The handle should be made of plastic material with non-slip surface and designed to allow a firm and safe grip. Plastic handles are also a hygienic requirement. The end of the handle is often slightly enlarged,handle knob, to prevent the knife from slipping out of the hand and the portion close to the blade should have a similar enlarged design to avoid the hand from slipping over onto the blade.

 correct knife design

Basic Food Hygiene

food-facilities

For budding food entrepreneur , here is the condensed version food hygiene book you can read…
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FOOD HYGIENE

CAC/RCP 1-1969, Rev. 4 (2003)

Environmental Hygiene

The potential effects of primary production activities on the safety and suitability of food should be considered at all times. In particular, this includes identifying any specific points in such activities where a high probability of contamination may exist and taking specific measures to minimize that probability.

food-facilities

Producers should as far as practicable implement measures to:
– control contamination from air, soil, water, feedstuffs, fertilizers (including natural fertilizers), pesticides, veterinary drugs or any other agent used in primary production;
– control plant and animal health so that it does not pose a threat to human health through food consumption, or adversely affect the suitability of the product; and
– protect food sources from fecal and other contamination.

In particular, care should be taken to manage wastes, and store harmful substances appropriately. On-farm programs which achieve specific food safety goals are becoming an important part of primary production and should be encouraged.

Establishment Location

Potential sources of contamination need to be considered when deciding where to locate food establishments, as well as the effectiveness of any reasonable measures that might be taken to protect food. Establishments should not be located anywhere where, after considering such protective measures, it is clear that there will remain a threat to food safety or suitability. In particular, establishments should normally be located away from:
– environmentally polluted areas and industrial activities which pose a serious threat of contaminating food;
– areas subject to flooding unless sufficient safeguards are provided;
– areas prone to infestations of pests;
– areas where wastes, either solid or liquid, cannot be removed effectively.

Premises and Rooms

Where appropriate, the internal design and layout of food establishments should permit good food hygiene practices, including protection against cross-contamination between and during operations by foodstuffs.
Structures within food establishments should be soundly built of durable materials and be easy to maintain, clean and where appropriate, able to be disinfected. In particular the following specific conditions should be satisfied where necessary to protect the safety and suitability of food:
– the surfaces of walls, partitions and floors should be made of impervious materials with no toxic effect in intended use;
– walls and partitions should have a smooth surface up to a height appropriate to the operation;
– floors should be constructed to allow adequate drainage and cleaning;
– ceilings and overhead fixtures should be constructed and finished to minimize the build up of dirt and condensation, and the shedding of particles;
– windows should be easy to clean, be constructed to minimize the build up of dirt and where necessary, be fitted with removable and cleanable insect-proof screens. Where necessary, windows should be fixed;
– doors should have smooth, non-absorbent surfaces, and be easy to clean and, where necessary, disinfect;
– working surfaces that come into direct contact with food should be in sound condition, durable and easy to clean, maintain and disinfect. They should be made of smooth, non-absorbent materials, and inert to the food, to detergents and disinfectants under normal operating conditions.