Knife Safety

Why you need it

Cuts are a common kitchen injury, and a blunt knife or a slipping board makes them more likely. Employers must manage risks to staff so far as is reasonably practicable, which includes safe equipment and training.

A cut in a kitchen also puts food at risk until it is cleaned and covered.

What it’s for

Knife safety before cutting, while moving and while cleaning: the right knife kept sharp, a secure board, fingers clear of the blade, one knife carried blade down, careful washing and secure storage. It ends with the rule never to catch a falling knife.

How to use it

1. Put it above the main prep benches and by the knife rack or storage.
2. Put a damp cloth or non-slip mat under chopping boards so they cannot move.
3. Sharpen knives regularly and take damaged ones out of use.
4. Provide cut-resistant gloves for tasks where your risk assessment says they are needed.
5. Teach new staff to step back from a falling knife rather than reaching for it.