Hello, I was wondering if anyone would be able to provide some advice on a problem we seem to have in our workplace at the moment... I work in food manufacturing where we produce a pasta based product. At the moment we have successfully eliminated the use of knives in most areas of the factory. However, we seem to be having problems sourcing a suitable safety knife for pasta cutting that is safe from both a health and safety and food hygiene perspective. The knives currently in use are quite sturdy with a sharp blade as they need to cleanly cut the pasta. The metal detectable knives I have so far seen do not seem to be as sturdy for this specific task, so I was wondering if there was anyone else in the food manufacturing who has come across a similar situation? Regards, Amy

what sort of pasta - sheets - lines - twists - ? sheets - how about a guillotine with guards? Similar to paper cutters. Lines/twists - put an in-line cutter (drum type) on the production line with appropriate guards. Or is it something slightly less obvious?

Has your employer considered an automated cutting process after the point pasta is extruded? Having working in a FMCG environment before, it is the way we dealt with cutting products after extrusion. There may be a requirement for some investment, but in the long term automating the process should pay for itself.