Risk Management Services
PREVENTING CUTS,
SCRAPES AND PUNCTURES
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• Our hands are some of our most valuable tools.
• Without our hands, it would be nearly impossible to do
the work we do.
• Our hands are used for almost all activities.
• Our hands have another invaluable partner, our eyes.
• Eyes are the spotter for our hands.
• Our eyes must be aware of the hazards that are near
when using our hands.
• What are a few of the dangers that we may encounter
with our hands and what can we do to mitigate them?
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How Important Are Hands?
Practical Exercise
1. Tuck your thumbs into the palms of your hands.
2. Now tie your shoes.
It’s not so easy, is it?
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Screwdrivers
• When using screwdrivers, place the object
on a flat surface; don’t hold it in your hand!
• Don’t use screwdrivers as chisels or pry bars.
• Use the correct size driver for the screw.
• Don’t use screwdrivers with chipped tips.
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Knives
• Use safety knives whenever possible.
• Keep knife blades sharp.
• Cut away from your body.
• Do not use folding pocket knives unless the
blade can be locked into place.
• Do not use knife blades as screwdrivers.
• Avoid working on the same object when a
coworker is using a knife.
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Shop Tools
• Use a push stick to cut small pieces.
• Unplug or Lockout tools before changing blades.
• Keep tools sharp.
• Never remove guards.
• Use a drill press vise when drilling. Don’t
hold parts with your hands!
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Bench Grinders
• Don’t wear gloves when operating bench grinders.
• Never remove guards!
• Maintain proper clearances on tool rests and tongue
guards.
• Use vice grips when grinding small parts.
• Maintain tool rest within 1/8” of the wheel.
• Maintain tongue guard within ¼” of the wheel.
Don’t use grinders on aluminum unless the wheel is
specifically intended for use with aluminum!
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Sharp Object Safety
 Keep scissors sharpened.
 Use proper scissors for the job being
done.
 Do not try to catch falling scissors.
 Carry scissors with the blades
closed.
 Hand scissors to someone with the
handle facing them.
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Sharp Object Safety
 When using a box cutter or utility knife, do not cut toward
yourself.
 Keep box cutters closed when not in use.
 Keep your free hand away from the cutting edge of a utility
knife when making a cut. Keep it out of the “Line of fire”.
 Do not carry hand tools or utility knives in your pocket.
 Always wear the correct PPE when using hand tools.
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Sharp Object Safety (cont’d)
 Do not pick up broken glass with your bare hands; use
gloves or a broom and dust pan.
 Put broken glass in a sturdy container and label it
“Caution, Broken Glass Inside”.
 Use appropriate gloves when handling window/ door
glass or metal sheets/pieces/covers that may have sharp
edges.
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Sometimes there are hazards in picking up trash, as this
soda can helps to demonstrate.
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Sometimes there are hazards even in the office
environment using a stapler. Always concentrate on what
you are doing when using office equipment. The State of
Georgia has too many workers’ compensation claims
involving “staples in the hand”.
Remember: Use a stapler remover to remove staples. Please do
not use your fingers, scissors or any other alternative methods.
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Cuts – First Aid
 If you cut yourself, wash the wound thoroughly under cold
water.
 If the wound is shallow and the bleeding stops, dry the skin
around it with a paper towel or a clean cloth.
 If available, put a first aid or antibacterial cream/spray on
the wound.
 Cover the wound with a sterile bandage to keep the wound
shielded and clean.
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Severe Cuts
 To stop bleeding if the wound is deep:
→ Apply dressing; apply and maintain pressure.
→ Raise the wound site above the heart.
→ Seek immediate medical attention.
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Kitchen Cuts, Lacerations, and Punctures
Result primarily from:
 Peeling, Dicing, Mincing, or Slicing
with:
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Non-powered cutting tools – mostly knives
Food slicers
Meat grinders
Mixers, blender, and whippers
 A smaller number resulted from
broken dishes, cups, and glasses.
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Preventing Cuts – Kitchens
Blade safety tips:
 Cut AWAY from, not toward, your body.
 Use a stabilizing tool and not your fingers to steady
the food.
 Use a cutting board. Never hold items in your hands
while cutting or slicing.
 Use the correct knife for the job. For example:
 Carving knives for large jobs
 Boning knifes to remove meat from the bone
 Paring knives for slicing small jobs
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Preventing Cuts – Kitchens
Blade safety tips:
 Wear appropriate gloves for your job.
 Use cut resistant gloves for high production jobs. However,
remember they are cut resistant, not cut proof; injuries can still
occur.
 Make sure gloves fit properly.
 Keep knives and blades sharp.
 Dull blades slip
 Sharp blades improve accuracy and performance
 Sharp blades decrease strain and fatigue
 Tighten or replace loose handles.
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Preventing Cuts – Kitchens
 Make sure all guards and safety devices are in
place on slicers and other machinery such as
mixers, blenders, electrical tools and maintenance
equipment.
 Use food pushers to advance food in machines.
 Never put your fingers near moving parts or
blades.
 Don’t try to cut anything too thin in a slicer. Use a
knife.
 Don’t try to catch falling items, especially knives.
 Discard broken or chipped dishes and glassware.

Learn the complete instructions for operating meat
slicers, food grinders, or food choppers. Always read
instructions.
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Preventing Cuts – Kitchens
Lockout
 Equipment that starts up unexpectedly,
especially during cleanup or maintenance,
can cause many serious injuries.
 To reduce the risk of injury, unplug
equipment before doing clean-up,
maintenance, or repairs. If the equipment
is hardwired, follow the specific lockout
procedure for that equipment.
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Preventing Cuts – More tips
 Store knives in safe holders or racks. Knives should never
be left in a sink or in an area where they cannot be seen.
 Never try to catch a falling knife.
 Use knives for cutting and chopping, never to open lids or
cans.
 Hold knives and sharp tools by the handle.
 Drain sink before removing broken glass or china.
 Carry a knife properly. Hold it beside you, point down.
 Keep breakable items, such as dishes and glassware, out of
the production area.
 Sweep up, don’t pick up, broken glass.
 Remove all nails and staples when opening crates and
cartons.
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Preventing Cuts in Medical Settings
Blade safety tips:
 Wear appropriate gloves for your job.
 Use cut resistant gloves. However, remember they are cut
resistant, not cut proof. Injuries can still occur.
 Wear double gloves in a medical setting to reduce the risk of
cuts and blood exposures.
 Make sure gloves fit properly.
 Keep knives and blades sharp.
 Dull blades slip
 Sharp blades improve accuracy and performance
 Sharp blades decrease strain and fatigue
 Tighten or replace loose handles.
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Risk Management Services
Needle Injuries Related to Work Practices
 Injuries occur because of the following:
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Passing or transferring equipment.
Recapping contaminated needles.
Colliding with coworkers.
Decontaminating/processing used equipment.
 Injuries occur from sharps left in unusual places:
 Laundry
 Mattresses
 Tables, trays, or other surfaces
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The
Sharps Safety
 Prepare to use the device the moment the
sharps are first exposed.
 Take precautions while using sharps.
 Take precautions during cleanup.
 Take precautions during disposal.
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Sharps Safety Practices
 Be prepared.
 Be aware.
 Dispose with care.
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Be Prepared
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Before Beginning a Procedure
Organize equipment at the point of use.
Make sure work space has adequate
lighting.
Keep sharps pointed away from the user.
Locate a sharps disposal container or have
one nearby.
Assess the patient’s ability to cooperate.
Get help if necessary.
Ask the patient to avoid sudden movement.
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Be Aware During a Procedure
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Maintain visual contact with sharps during
use.
Be aware of staff nearby.
Control the location of sharps to avoid injury
to yourself and others.
Do not hand/pass exposed sharps from one
person to another.
Use predetermined neutral zone for
placing/retrieving sharps.
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Be Aware During a Procedure (cont’d)

Activate safety feature of devices with
engineered sharps injury prevention
features as soon as procedure is completed.

Observe audible or visual cues that confirm
the feature is locked in place.
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Clean Up and Dispose with Care
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Be accountable for sharps you use.
Check procedure trays, waste materials,
and bedding for exposed sharps before
handling.
Look for sharps/equipment left behind
inadvertently.
Transport reusable sharps in a closed
container.
Secure the container to prevent spillage.
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Clean Up and Dispose With Care (cont’d)
While Disposing of Sharps:
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Inspect container.

Keep hands behind sharps.
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Never put hands or fingers into sharps
container.
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Clean Up and Dispose With Care
If You Find Improperly Disposed Sharps in
the Work Environment
 Handle carefully
 Keep hands behind sharps at all times.
 Use mechanical device if you cannot safely pick up sharps
by hand.
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Contact Information
Hiram S. Lagroon, BS
Chief Loss Control & Safety Officer
(404) 463-6309
Hiram.Lagroon@doas.ga.gov
Charles G. Lawrence, III, CSP, REM, ARM-P
Chief Loss Control & Safety Officer
(404) 657-4457
Charles.Lawrence@doas.ga.gov
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