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Frequently Asked Questions
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Why should I use Safety Knives? |
To protect employees by reducing accidents and reduce damaged merchandise.
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What should we use in the Food & Pharmaceutical Industries? |
In food-safe, product sensitive areas, we recommend moulded-in
stainless steel blades with no removable parts. This is to reduce
risk of contamination from loose blades and rust.
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What if a knife gets accidentally broken up in food processing?
Will our Metal Detectors be able to trace the pieces? |
Our unique Metal-Detectable food-safe range has metal impregnated
plastic. Pieces can be detected depending on the sensitivity
of your machine.
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How long does the blade last? |
It depends on the type of material you are cutting. Cardboard
is the most abrasive and plastic is the least abrasive.
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What is the difference between Carbon & Stainless Steel lades? |
Carbon Steel blades generally have a longer life, but Stainless
Steel have a sharper edge and do not rust. Therefore choose the
blades to suit your purpose; i.e. Carbon for cardboard, Stainless
for plastic as used in the Fish 200.
The type of blade is described on each product page.
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How should we dispose of blades? |
Blades should be disposed of safely and with care. They should
not be discarded with general rubbish so as to reduce risk of
injury to handlers of waste. For safety, use Sharps Bins.
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What legal obligation with disposal of discarded blades do we have? |
At present, the Environmental Agency Law imposes a duty of care
on controlled waste. Discarded blades can be disposed of through
general waste if packed appropriately. If they come into contact
with blood, the blades become contaminated and must be incinerated.
To be sure, use a Sharps Bin.
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DESIGNED WITH YOUR SAFETY IN MIND |
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| Olympus Park, Quedgeley, Gloucestershire, GL2 4NF, UK Tel: +44 (0)845 223 2050 Fax: +44 (0)845 223 2051 |
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