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

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