Template

Scissors and Cutters Inspection Log

by Renee Rose Espiritu, from the Community

Use this inspection log to evaluate scissors and cutters used in production and warehouse areas. Record tool type and purpose, check blade integrity and handle condition, verify correct cutting techniques, and confirm tools are secured to prevent foreign matter contamination. The checklist supports compliance with SHE Guideline G302-06 and UQP-61, with sections for on-site verification, deviations, and monthly checks. Ideal for manufacturing operations to standardize safety, quality control, and traceability of cutting tools.

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Confirm accountability and compliance with a digital log

With SafetyCulture you can

Digitize any process, procedure or policy

Eliminate mistakes made by paper-based processes

Create and share professional reports instantly

Confirm accountability and compliance with a digital log

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Community

This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.

Template
Scissors Check Record
Use this Scissors Check Record template to document inspections each time scissors are returned. Capture scissor IDs or numbers, condition, defects, comments, and a PH signature for verification. Ideal for horticulture and packhouse operations to maintain tool hygiene, safety, and compliance. Create an auditable trail of checks to reduce contamination risk and ensure equipment is serviceable before reuse.
by Samantha Ware, from the Community
Downloads: 0
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Template
Knife and Sharp Object Inspection Log
This Knife and Sharp Object Inspection Log helps kitchens and food processing teams track the issue and return of knives, blades, and scissors to improve safety, accountability, and hygiene. Record sign-out and sign-in details, assess condition, note handle color and knife size, and document returns for cleaning. Sections include logs for knives, scissors, grinder blades, and a mixer blade, plus verification and monthly on-site checks. Designed to support food safety programs, equipment control, and audit readiness while reducing loss and promoting consistent handling procedures.
by Mariia Melnychuk, from the Community
Downloads: 40+
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Template
Glass and Brittle Plastics Register
Use this Glass and Brittle Plastics Register to document and control glass, brittle plastic and ceramic items across your site. Record item descriptions, quantities, condition, exposure, photos and the likelihood of product contamination. Log breakage, damage, maintenance and corrective actions to maintain good manufacturing practices and foreign matter control. Schedule monthly audits, keep a complete register, and create an auditable history that supports HACCP, UQP-61 and customer requirements in food and beverage manufacturing.
by Renee Rose Espiritu, from the Community
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Template
Scissor, Scraper and Brushes Daily Check SOP
This daily check SOP template helps production teams verify the condition and control of scissors, scrapers, and brushes at start up to reduce foreign body risks. Record the area, tool status intact or damaged, replacement needs, date and time, and any actions required for each item. Sections cover multiple scrapers, scissors, and brushes, with space for completion and supervisor verification via name and signature. Use it to standardize pre operation inspections, document corrective actions, and strengthen hygiene and equipment control in food processing or manufacturing environments.
by Olabisi Lawson, from the Community
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Scissors and Cutters Inspection Log

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Scissors Check Record

Knife and Sharp Object Inspection Log

Glass and Brittle Plastics Register

Scissor, Scraper and Brushes Daily Check SOP

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Scissors Check Record

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Scissor, Scraper and Brushes Daily Check SOP