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Grindmaster


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Scabbards
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How many different kinds of scabbards are around and which do you prefer?, i know of 3, metal, clear plastic and white plastic

here is example of 2

http://www.davisonsbutcher.com/search.php?search_query=scabbard&x=0&y=0

and the 3rd

http://www.madcowcutlery.com/store/pc/Poly-Butcher-s-Knife-and-Hook-Scabbard-120p2055.htm



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Meat Monkey


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RE: Scabbards
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You might not believe this, but our health dept inspectors won't let us use scabbards. Putting dirty knives back into the same scabbard over and over is a major violation.

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Burgermeister


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Meat Monkey wrote:

You might not believe this, but our health dept inspectors won't let us use scabbards. Putting dirty knives back into the same scabbard over and over is a major violation.

 LOL, then where do you put your knives? It's a write up in some stores if you leave a knife on a table for a few seconds for any reason.

One coworker joked that someday soon we won't be able to put meat on the tables.



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JimmyMac


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That's so ridiculous!

It's not hard to just wash the stinkin' scabbard before going on break.

 

I hose down my knives and hands regularly throughout of the day. I am a far more efficient cutter when the handles are grippable and my steel isn't greasy.

 

 



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Meat Monkey


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"One coworker joked that someday soon we won't be able to put meat on the tables."

LOL. We've gotten written up for not changing gloves between scooping different things out of the service case (using utensils mind you), having dirty sanitizer water, having clean sanitzer water (you're not using it), having the sanitizer bucket on the block, not having a "barrier" between chicken pork and beef in the service case, having different types of product too close together on the backstock racks, and having lamb and beef together in the markdown bin.

 

Oh and we're not allowed to have wooden handled knives.



-- Edited by Meat Monkey on Thursday 22nd of March 2012 08:51:53 AM

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Burgermeister


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RE: Scabbards
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Meat Monkey wrote:

"One coworker joked that someday soon we won't be able to put meat on the tables."

LOL. We've gotten written up for not changing gloves between scooping different things out of the service case (using utensils mind you), having dirty sanitizer water, having clean sanitzer water (you're not using it), having the sanitizer bucket on the block, not having a "barrier" between chicken pork and beef in the service case, having different types of product too close together on the backstock racks, and having lamb and beef together in the markdown bin.

 

Oh and we're not allowed to have wooden handled knives.



-- Edited by Meat Monkey on Thursday 22nd of March 2012 08:51:53 AM

 

It's nice to see things are the same wherever you go. Fortunately, my current company isn't that way, but I came from a company like that.

 

Those sanitizer buckets are a real joke. Just for show. And you have to change the water every 4 hours, or at least sign a paper saying you do. I HATE those buckets.

 

What about having to have some gloves at the sink hanging by the fingertips? At my previous company, there was a policy that said we had to have our rubber gloves (for washing things) hanging by the finger tips. The reason or theory was that the water will drain off it better that way rather than just setting them down flat. We got bad marks on our reports for not hanging gloves from the tips. So we had a pair that never got used and hung it the proper way. It got filthy/moldy and stayed like that. No problem. We never got a bad mark for the gloves again. BTW, I had my own gloves laid flat hidden in a safe place.

 

What about not being allowed to wear your smock into the bathroom or outside? I understand the idea about the smock in the bathroom, but what about your boots? I've had to step into some pretty nasty water on the bathroom floor and they didn't mind me tracking it in on my boots just as long as I removed my smock before stepping in the filthy water.


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where i am at we have to keep our 3 basin sink filled with the detergent water, the middle one with rinsing water and the right one with sanitized water. Just for show. Just in case the inspector comes in. I guess he won't believe that we do use sanitizer and soap when we clean if its not already in there. that's in Michigan i had to do the exact same thing in Virginia

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JimmyMac


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I had a roomate (an Army staff-sergeant) from the Kaiserslauten, Germany base. He spent 12-years there.

He told me in passing one day that for around 2-years no-body was able to get pork products from the Commissary.

He elaborated the reason. Pork anywhere in the store was considere too close to the beef and the lamb and chicken no matter where it was put. He said they went through a series of compromises. Everytime they moved the pork next to another protein, complaints ensued.

It was only after a new officer was appointed over the commissary that the pork returned.

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Pete the Meat


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I used them years ago, but have no need today.

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Sunday


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Same here in Canada, 3 sink system, sani buckets at all stations and spray bottles of sani at all stations. I put my knives in a white plastic scabbard. I wash my knives and scabbard before moving inbetween species and whenever the handle starts to get messy and make my hand slip. We never use the sani buckets. Dirty filthy buckets.... what a stuiped idea

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mimeatguy


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I have 3 of them, 2 alum and a white plastic from when I worked in a packing house many years ago but don't use any of them now. I have a plastic tray on the end of the cutting table that I keep my knives on no problems. About the inspectors it's funny they all seem to have their own little set of priorities. Seems like they got two write down something otherwise it might look on paper like they're not doing their job.



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