Stepping into Management Knowledge

Equipment Safety 4.14

CONFIRM CORRECT ANSWER:  They should not be placed unprotected in cupboards or drawers or left lying unattended; they should be stored in suitable racks or sheaths.  Wash knives separately and don’t leave in washing up water.  When carrying a knife, hold the point downwards.  Only trained staff should use kitchen knives.  Store knifes on a knife rack with the blades down – handles up  When cleaning a knife wipe from the top of the blade towards the cutting surface, and from the handle towards the point never wipe along the cutting surface towards the handle or away from it towards the top – you are bringing your fingers across the blade and will cut yourself.

Let’s look at some of the safe knife handling procedures. (demonstrate as you discuss each point)

 Select the correct colour coded knife for the job - Kitchen knives are generally designed for a particular type of job.  Make sure the knife is good quality and in a good condition.

 Ensure the knife handle can be held properly.  Make sure the handle is clean and grease free.  Cutting blocks, tables and boards should be firm, smooth and kept clean.  When using the knife, use a firm grip, try to use even pressure for cutting, cut downwards and avoid cutting towards the body.  Keep the ends of your fingers tucked in, so the side of the blade is held against the part of your finger between the two knuckles. This will prevent you cutting your finger tips  There should be enough room for there to be no danger of a person using a knife being bumped by another member of staff.  Don’t try to catch a falling knife.  When sharpening knives sharpen away from your body and ensure that no-one is in your immediate vicinity.

EXPLAIN TO THE GROUP:  If you do cut yourself, inform you team leader immediately and if the cut is only minor then ensure you place a blue waterproof plaster over it.  If it is a deep cut seek medical assistance  Any cuts no matter how minor must be recorded on an Incident Report

End the training session by summarising the key points:

 Always use the correct colour coded knife for the task  Always store knives blade down – handle up on knife racks  Keep knives sharp  Always hold the knife firmly  Do not cut towards the body  Do not leave knives lying around or in washing up water  Put the knife away after use

Safety Assurance March 2016

Equipment Safety 4.14