Each tool must have a unique individual identification number assigned specifically for that tool. Tools which are not adaptable to marking or which cannot be marked without being damaged will be exempted from marking. Examples are surgical instruments, small drill bits, etc. The supervisor of each work location or shop will maintain an inventory of all tools used within the operation. The supervisor will notify the tool control officer in writing of any circumstances that would affect the tool inventory.
Supervisors are responsible for the care and maintenance of all tools under their control.
A daily check of logs will be made of all tool inventories by each supervisor to ensure accountability at the end of each work day. All tools will be inventoried monthly to identify any worn, broken, or obsolete tools. Knives and sharp instruments maintained in the kitchen will be inventoried daily by food service personnel or, in their absence, by other designated staff. The tool control officer will be notified immediately of any inventory changes. All food service sharps must be attached by a cable or trolley device work station at minimum security and above.