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