Knives & Sharp Edges
Safety Management System 2007		SMS ST034 2007

It is important for any food service operation that uses knives and equipment with sharp edges to understand how the type of accidents involving these implements happen and how to prevent them. It is very important for us to understand and to take measures to prevent these kinds of injuries.

Knives and sharp edged equipment are used offshore several times daily on multiple operations. This increases the exposure to cuts and lacerations. The first step in preventing this is to accept that there is a danger involved in their use. Once this fact is recognized the next step is:

1. Knowing the correct procedures to use in handling the tools and machinery, and concentrating on the task at hand. This is done by:

• Being prepared
• Be alert to the environment in which you are working and the task you are performing
• Do not wear jewelry or loose fitting clothes that can get caught on tools or machinery
• Do not use tools or equipment unless you know the proper safe procedures to do so
• Know the safety features
• Know what to do in the event of an accident

1. How to handle knives:

• Always use the correct knife for the job:
• Boning: cutting meats for stews, de-boning chickens, prime rib, etc.
• Cleaver: to crack bones
• French: chop vegetables, meats (steaks)
• Paring: fruits and vegetables
• Slicer: slicing prepared meats and breads
• Always make sure knife is sharp, less pressure is needed to use, and it is less likely to slip
• Take your time and concentrate when using the sharpening steel or other sharpening implement.
• After using a knife; wash, sanitize, dry, and store it, or use it for the next task.
• Never leave a knife in a sink full of water.
• When carrying a knife, always carry it with the point down, the dull side of the blade forward

• If a knife slips and falls, LET IT FALL! Never try to catch a falling knife!
• Before using a cutting board, place a damp towel under it to prevent it from sliding
• When passing a knife:
• Hold it by the handle, and allow the other person to grasp the handle as well.
• Place it down on a flat surface, allowing the other person to retrieve it by the handle
• Only use a knife for what it is intended for, it is not an ice pick, or a can opener

3. Using other equipment (meat slicer, grinder, chopper, blender, mixer):

• Make sure hands and floor beneath feet are dry
• Always add food before turning equipment on, or turn it off to place the food item in to be sliced, ground up, etc.
• Always use the equipment only for which it was designed.
• When cleaning equipment:
• Turn off machine (Slicer: set to "0")
• Unplug from power source
• Remove parts to be cleaned and sanitized
• Reverse process when re-assembling
• Run equipment to see if it runs correctly

4. Other hazards:

• Clean up broken glass immediately, use gloves while picking up glass, not bare hands
• Discard any food that has had broken glass in any portion of it
• When using foil or wrap to cover food items, always make sure the PVC container is secure to prevent it from slipping and falling. Beware of cutting edge
• If the PVC (foil or wrap) container falls, let it fall, do not attempt to catch it
• When cutting tops off the can, be aware the top and can edge is as sharp as any knife
• Always push top down into the can or place an unattached top into the can and bend the top of the can together to prevent the top from falling out into the trash and becoming a cutting hazard.
• Beware of nails, or protruding sharp edges on boxes, crates.