Knife Safety in the Commercial Kitchen
Professional cutlery, though essential in the kitchen, may pose an increased threat of injury to employees who have not been properly trained. Knowledge of how to correctly handle kitchen cutlery creates a safer and more efficient kitchen environment. Check out the tips below for more information:
Kitchen cutlery is for cutting food only. Using your knife on other materials may dull or even break your knife and risks injury to yourself.
A cutting board will provide a safe, stable surface upon which to cut foods. Cutting boards are more hygienic, improve control, and help save your counters from unwanted nicks and cuts.
Cut in a motion that points away from your body. This way you are less likely to cut yourself in case you or your food slips.
A sharp blade slices through foods with less effort than a dull knife, which may slip off the food and cut you. Keep knives sharp with knife sharpeners.
If a knife is falling, you risk injury by putting out your hand to try and catch it. Let it fall (be aware of your feet) and then pick it up off the floor once it has stopped moving.
When washing a knife, do not leave it in a dish sink where employees might unknowingly grab it and cut themselves.
Be sure to set knives down on counters away from edges so they do not fall on the floor. Store knives in a knife block or knife rack when possible, as storing them loose in a drawer may cause accidental injury.
At all times, be in control of your blade, your body, and the food you are cutting.
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- Preventing Foodborne Illness
- Preventing Cross-Contamination
- The Importance of Handwashing
- 6 Food Quality Control Tips for Restaurants
- Health Inspection Basics
- General Health Inspection Grading
- Preparing Your Restaurant for a Health Inspection
- What To Do During a Restaurant Inspection
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