SONOCO SAFETY NOTES 26

	Cutting Incident & Knife Use JSA
Safety Management System 2007		SMS ST007 2007

In the past we have experienced CUTTING INCIDENTS:

The incidents involved a utilityhand cutting vegetables with a knife

They were under the direction of a veteran steward (18 TOTAL YEARS OF EXPERIENCE WITH SONOCO)

The incidents involved personnel NOT WEARING A CUTTING GLOVE!

The incidents were classified as First Aids because each resulted in only minor cuts with no medical treatment necessary.

When the incident(s) happened, it was originally thought there were no cutting gloves on board. After searching around, gloves were found. The gloves were not being used at the time of the incidents, but the fact they had to be searched for said the required cutting gloves were not being used at all, perhaps at any time! The most disturbing fact is that the incidents happened under the direction of two experienced stewards!

Cutting gloves do HELP prevent cuts and lacerations

involving knife and slicer use.

AND one sure way to help prevent these types of incidents is for you to use the gloves. The vast majority of personnel do. But as evidenced by the described incidents, not everyone is convinced.

The only legitimate reason for a person not to wear one is not to have one! In that case follow correct cutting procedures and ORDER THEM IMMEDIATELY.

WORK SMART - THINK - DO THE CORRECT THING - WEAR THE GLOVE

REVIEW THE ATTACHED JSA: KNIFE USE

Describes the correct type of knife to use for specific jobs

Describes correct steps to take when using a knife

Describes the hazards of knife use and techniques to minimize, eliminate or avoid them

Describes the correct PPE to use

This JSA should be reviewed, and revised as needed. All participants in the review/revision process must sign JSA

JSA: KNIFE SAFETY

SONOCO JOB SAFETY ANALYSIS					KNIFE/box opener use
OPERATION				DATE		SUPERVISOR
SAFETY EQUIPMENT		Safety Shoes
		Cutting Glove

JOB STEPS	SAFETY HAZARDS		SAFE PROCEDURES
Knife use	Cuts, lacerations, punctures		Use cut resistant glove to hold item to be cut Keep knives sharp, makes knife easier to cut, less pressure needed Use correct knife for job: Paring: paring (trimming away a layer or part) fruits and vegetables French: used to chop vegetables Cleaver: used to crack bones Boning: used to slice meat Slicer: used for slicing prepared meats and breads Use of a cutting board (place a towel under board to prevent board from slipping while in use): place product to be cut on board Always cut away from body> Do not hack, use smooth cutting strokes Let falling knives fall; never attempt to catch them. Do not get distracted, pay attention to what you are cutting Do not get in a hurry, take your time
Knife cleaning and storing	Cuts, lacerations, punctures		Always clean knife immediately after use Do not place knife in sink and leave without washing. It becomes invisible Never store knives with other utensils, store in provided rack or drawer with other knives Do not store in rack with blade exposed Always carry knife with blade pointed down and sharp edge to the back Never leave knife on edge of counter or other surface
Box opener use	Cuts laceration, punctures		Keep sharp blade in opener, cuts easier with less pressure Angle opener downward toward item to be cut Always cut away from body Cup fingers, holding item to be cut down with knuckles Do not get distracted, pay attention to what you are cutting Do not get in a hurry, take your time When task is complete, retract blade back into handle