Safe use of knives in the meat and food industry

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
• the importance of personal protective clothing
• safe working systems when using knives