Safe use of knives in the meat and food industry

How to reduce the health and safety risks of using knives in the meat and food industries.

Last updated

Nov 2009

Reading level

easy

File Type and Size

PDF, 384.52 kB

Document Length

2 pages

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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