How to prevent knife injuries in the kitchen? Chain mail gloves is recommended

Hand knife injuries often happen when the knife slips during cutting or trimming. In most cases the blade comes into contact with the worker’s other hand,causing a laceration to the hand and/or fingers. Injuries can also occur to other parts of the body, including the knife hand itself. In catering industry, if can take good ways to prevent the knife injuries, not only can keep operator’s safety but also can save cost. The following is the steps how to prevent the knife injuries.

What you need to do?

You must let your operators are kept safe from harm so far as is reasonably practicable. You must assess the risk of your employees being cut by knives and take reasonable precautions. 

What are the risks?

Injuries involving knives are common in the catering industry. They usually involve cuts to the non-knife hand and fingers but can lead to injuries on the upper arm and torso.

Cleavers are commonly used for chopping and the same controls for knives should be adopted.

 

Ways to minimize the risk

Train employees in the safe use of knives and safe working practices when sharpening them Use a knife suitable for the task and for the food you are cutting

Keep knives sharp

Cut on a stable surface

Handle knives carefully when washing up

Carry a knife with the blade pointing downwards

Store knives securely after use, such as in a scabbard or container

Use protective equipment is recommended. For deboning or meat/food cutting, it is recommended that a suitable protective metal mesh glove is worn on the non-knife hand, and a chainmail or similar apron is worn.