Do you run a commercial kitchen? Cuts and lacerations are the reason behind a large percentage of the claims for workers compensation, especially in chefs and other kitchen personnel. Knife injuries are not only a problem for the person they are inflicted on. With the rise of blood borne illnesses such as hepatitis and HIV, cuts and lacerations could potentially pose a health risk to other staff and customers.
In case you need reminding, here are ten tips for safe knife handling:
• Ensure knives are good quality and sharpened regularly
• Cut in a motion away from the body
• Keep knives stored safely
• Do not leave knives lying around in sinks or other surfaces after use
• Never try to catch a falling knife
• Always carry knives with the blade angled away from the body
• Never touch the knife blade
• Always use a cutting board
• Never use a knife for anything other than its intended purpose
• Try to avoid distractions when using a knife
Educating staff about the safest way to handle knives and other sharp instruments could help reduce the incidence of knife related injuries and hopefully keep everyone safer, from your cooks to your customers. Who knows, you may even prevent a Maryland workers compensation claim or two as a result!
29 September 2011, 12:12 am
Hi
Yes, Nice article.
If you work in a food preparation dept. you have to use knife frequently. Many food workers often cut their finger while cutting anything by knives. so use knife safely. Always practice to cut away from your body to avoid cutting yourself.
we can safe our life to properly handling knife….
Really good tips for safe knife handling……………