Knives and cutting utensils

Hazard

• • Knives and cutting utensils

Who or what could be harmed?

• • Employees

How could harm occur?

• • Serious cuts and wounds

  • Cross contamination

Risk evaluation

• • Hazard A

  • Risk 3

Existing safety measures

• • Training and demonstration given to new employees

  • Use a suitable knife for the task

  • Wearing disposable gloves for Fish Cutting encouraged

  • Vegetable peelers only to be used for eyeing potatoes, do not use as a knife

  • Always hold the knife firmly, do not cut towards your body

  • Do not leave knives in washing up water, put them away after use on magnetic rack

  • Always carry point down, never out in front

  • Don't try and catch a knife if it falls

  • Do not throw knives

  • Sharpen only if trained to do so

PPE required

• • Disposable gloves

Relevant documents, records & notes. Relevant section(s) of H&S File

• • H&S Manual / PPE

  • Quarterly H&S Checks / Machinery & equipment section

Recommended new controls to further reduce risk

• • None

Created/refreshed

• • RB 13/02/2020

Next review date

• • 06/02/2026

Reviewed

• • RB CB 03/11/2008

  • CB 01/09/2010

  • CB 01/08/2012

  • CB 29/09/2014

  • NR 11/08/2016

  • RB 17/01/2017

  • NR 16/04/2019

  • RB 13/02/2020

  • RB 20/12/2021

  • LK 18/01/2024

  • RB 06/02/2025