What are the risks of using knives? The most common type of injury is cuts to the non-knife hand or arm. Knives can also cause sprain and strain injuries when they're not sharp because they require extra force to cut.
The wrong knife will make cutting difficult and increase the risk of injury. Cut on a stable cutting board. A loose cutting board, or wobbly cutting surface, can easily cause knives to slip and injury employees.
Handling a knife:
Keep fingertips curled under the hand that is holding the food. Point the blade away from your body when cutting, washing, or drying a knife. Always use a cutting board. Secure your cutting board with a damp paper towel or non-slip mat.
A good grip will give you better control increasing cutting accuracy and speed while preventing slippage and lessening the chances of accidents.
What are the risks of using knives? The most common type of injury is cuts to the non-knife hand or arm. Knives can also cause sprain and strain injuries when they're not sharp because they require extra force to cut. Injuries are commonly caused when: the knife isn't sharp enough.
Knife Safety in the Kitchen
Knife cuts and lacerations are the most common accidents in the kitchen. Blunt knives are common culprits of causing you to slip whilst chopping food. You need to be aware of this when using them avoid hurting yourself or others.
Always Hold Knives by the Handle
A knife should always be used by the handle when cutting to prevent the blade from slipping. If handing a knife to someone, place the knife down on a surface to allow the other person to pick it up by the handle.
Sharp instruments and tools are essential to many kinds of work, but sharp or pointed objects can be hazardous and often cause painful injures. Injuries include cuts, punctures, nicks, and gashes that can lead to serious infections or diseases.
physical - radiation, magnetic fields, pressure extremes (high pressure or vacuum), noise, etc., psychosocial - stress, violence, etc., safety - slipping/tripping hazards, inappropriate machine guarding, equipment malfunctions or breakdowns.
A puncture is a wound made by a pointed object such as a nail, knife, or sharp tooth. Puncture wounds often appear to be on the surface, but may extend into the deeper tissue layers.
Not to be the bearer of bad news, but your kitchen is a land mind of disaster. Two thirds of home fires start in the kitchen, 480 people die a year in kitchen fires, and 350,000 people are injured by kitchen knives each year.
It is possible to get the human immunodeficiency virus (HIV, the virus that leads to AIDS) from sharing cutting instruments — such as a needle or knife — that might have the virus on them. The virus that causes hepatitis also can be spread through cutting. Many other dangers apply to cutting, too.
1 Keep knives sharpened, and let other staff know when knives are newly-sharpened. 2 Never touch knife blades. 3 Use a knife only for its intended purpose; use the appropriate knife for the cutting job.
Use the Correct Personal Protective Equipment for the Job:
Wear safety glasses when working with any hand tools, including knives. 2. Wear a leather glove on your free hand while cutting with a utility knife. This will afford some protection if the knife slips toward the hand holding the work.
What is Risk? When we refer to risk in relation to occupational safety and health the most commonly used definition is 'risk is the likelihood that a person may be harmed or suffers adverse health effects if exposed to a hazard.
Harm - is an adverse outcome or impact. Hazard - is any potential source of harm (the possibility to cause harm). Risk - is the probability of a harm occurring under defined circumstances. Safety - is the condition of not being exposed to or being protected from harm; not likely to be harmed.