Stepping into Management Knowledge

Equipment Safety 4.14

KNIFE SAFETY

PURPOSE OF THE TRAINING EXERCISE: To ensure the food handler is aware of the dangers of using a knife and to inform them how to use, clean and store a knife safely

TRAINING AIDS:  A colour coded knife and chopping board

TRAINING METHOD: This is a practical training exercise. The trainer should demonstrate how to use a knife safely whilst referring to these training notes .

EXPLAIN TO THE GROUP:

Behind slips and trips, cuts are the second largest category of accident within our Company. Although in the vast majority of cases the cuts are minor, they are painful and can lead to the member of staff having to take time off work and there is a risk of food contamination.

Lets discuss : POOR PRACTICE  ASK QUESTION TO GROUP: Give me some examples of poor practice that may lead to cuts? CONFIRM CORRECT ANSWER :  Using a blunt knife.  Poor knife technique.  Whilst the knife is being washed particularly when left in the washing up water where it can’t be seen.  Leaving the knife unprotected in a drawer.  Whilst it is being carried  Incorrect knife storage – in tubs or wrong way with blade upwards on knife rack  Don’t use knives to cut open bags of food – use scissors instead  Don’t use knives to separate or cut frozen food you are very likely to slip and suffer a severe cut.

Lets discuss GOOD PRACTICE  ASK QUESTION TO GROUP: There are some simple good practice procedures which if followed will reduce the risk of accidents with knives. What are they?

Safety Assurance March 2016

Equipment Safety 4.14