Knives

• Description
• Prevention

From 1 January 2012 the Work Health and Safety Act 2011 (WHS Act) has effect in the ACT, replacing the Work Safety Act 2008. The information on this page is in the process of being updated to reflect the new WHS Act. Click here for further information on the WHS Act.

Description

Knives are involved in many accidents in the hospitality industry, especially among chefs and cooks.  They can also be a source of injuries in the retail industry, when opening boxes of supplies and in other similar activities.

Prevention

• Reduce the risk of injury by following these guidelines:
• use a flat surface or cutting board on a firm surface
• use the right knife for the job and make sure it is sharp
• hold the knife securely with your stronger hand
• curl the fingers of your other hand over the object to be cut
• always cut away from your body when cutting, trimming or deboning
• wear protective equipment such as cut-resistant gloves and/or aprons if necessary
• maintain your knives in good working condition
• ensure slicing machines and butchers' steels for knife sharpening have hand guards
• wear protective equipment such as leather or metal mesh gloves when using a power tool or other equipment
• only use knives for cutting purposes
• always use the correct power tool for the job
• avoid placing knives near the edge of a table or with the blade facing outwards
• keep knives on a suitable knife shelf, in a knife block or sheath or on a suitable strip mounted against the wall when not in use
• always store knives separately
• don't wash knives together with other utensils or instruments; wash them separately
• when cleaning knives, the cutting edge should be directed away from yourself. The knife should then be wiped with a cloth on the dull edge of the blade
• provide knives with handles that are comfortable to use
• train and instruct workers to use, clean and sharpen power tools and knives safely
• provide workers with training in first aid.

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