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Published:01 Nov 2009
File type:PDF
File size:384.52 kB
Length:2 pages
Reading level:Medium
What it contains
Knife cuts to people’s bodies are a common injury in the meat and food industry. This document outlines how workplaces can reduce these injury risks. It explains:
what to look for when choosing a good knife
why keeping knives sharp reduces these risks
how to replace unsafe knives
the importance of training workers in knife use and how to train them