Safe use of knives in the meat and food industry

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

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