Safety Tips
Staying Focused on the Work Environment
safety tip
20
Knife, Cutting and Hand Safety
1. Ensure the knife is sharp as less
pressure needs to be exerted to perform a
cut.
2. Always wear a cutting glove regardless
of what, how, when, or the amount of what is
going to be cut. This includes the serving line. Cuts gloves
should be worn on the hand that is holding the item to be
cut.
3. Practice different cutting techniques.
Chop, slice, mince, dice, and others.
4. Use the correct knife for the specific cutting task to be
done.
5. Two heavy duty cutting gloves must be worn when
cleaning the meat slicer, however no cutting gloves shall
be used when operating the slicer.
6. All knives should be stored in a knife rack. Knives should
not be lying around the kitchen on counters, in sinks, or
under other kitchen equipment.
7. Knives are not to be used to open boxes or cans. Can
openers should be used to open all cans and lizard box
cutters for all packages and boxes.
Employee Name: ___________________________________________
Employee Signature: ________________________________________
Date: _____________________________________________________
Resource: Compass Food Safety Minders