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Safe-Work-Practices-Using-a-Knife

The document outlines safe work practices for using knives in a commercial kitchen to prevent injuries such as cuts and lacerations. Key practices include maintaining sharp knives, proper handling techniques, and safe storage after use. It emphasizes the importance of focus while cutting and provides guidelines for workstation setup and knife cleaning.

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kepimamigo
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7 views2 pages

Safe-Work-Practices-Using-a-Knife

The document outlines safe work practices for using knives in a commercial kitchen to prevent injuries such as cuts and lacerations. Key practices include maintaining sharp knives, proper handling techniques, and safe storage after use. It emphasizes the importance of focus while cutting and provides guidelines for workstation setup and knife cleaning.

Uploaded by

kepimamigo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Using a Knife Safe Work Practices

Knife usage resulting in cuts are the most common injuries in a


commercial kitchen setting. Most incidents are caused by using a dull
knife or the wrong knife for the job. Maintaining knife sharpness is very
important. A sharp knife is a safe knife as it will cut through the item
rather than slip off into your hand or fingers. Don’t use a knife as a
substitute for another tool.

Direct Hazards: Sharp Knife Blades


Potential Injuries: Cuts, Lacerations, Puncture Wounds, Over-use or Repetitive
Strain Equipment: Cutting Board, Cloths, Sharpening Stone/Steel, Knife
Rack/Block/Bag Personal Protective Equipment: Slip-resistant shoes
Training Required: On-the-job Training
Legal Requirements: N/A

Safe Work Practices


Before Use:
 Always be aware when using or carrying knives.
 Keep your knives sharp.
 When walking, hold the knife close to your side with the tip pointing down and
blade exposed behind you, or have the knife wrapped. Bend your elbow
slightly, so the knife isn’t so low it could injure your calf as you walk. Say “sharp
and behind” when moving past someone.
 Set up your workstation. Use a clean, damp cloth to secure your cutting board
to the counter. Gather everything you need for your task, so you don’t have to
leave your station unattended during the task.
 Position yourself well in front of your workstation with your feet shoulder-width
apart.
During Use:
 Never look away when cutting – stay focused on your knife and the task at hand.
 Hold the knife with your dominant hand.
 Grasp the item in the other hand tightly with your fingers curled inward, so
your knuckles protrude. Use your knuckles as a guide for the knife.
 Always cut away from your body when trimming or de-boning.
 If you get interrupted or distracted when using a knife, put it down. Don’t use
a knife unless you can focus on your task.
 Place the knife down with the blade away from you if leaving your station
unattended.
After Use:
 Never leave knives under food or on the edges of tables or boards.
 Use a cloth to clean the knife with the blade facing out.
 Clean knives immediately, or place them in a labelled container near the sink.
 Do not put knives in the dishwasher or leave them submerged underwater in the
sink.
 When sharpening with a stone or steel, make sure the area is clear and
unobstructed.
 Store them in a proper knife rack, block or knife bag when not in use. Use knife
guards when appropriate.
Date Issued: Document prepared by
Date Reviewed:
Reviewed By:

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