Proper knife use is an important aspect of safety. We use knives and other cutting tools not only in our Food Service Area to slice food items but on the sales floor and in the backroom to cut boxes and open items. Unsafe knife practices can lead to serious, but PREVENTABLE, injuries. Understanding where the hazards lie and how to minimize the risk will go a long way in avoiding cuts. To help prevent costly cuts:
- Always ensure knives are sharp since most knife injuries occur while using dull knives
- Alert Team Members when a brand new knife is brought into the Food Service Area
- Train Team Members to use the proper knife or cutting tool for the job – don’t use a box cutter or a kitchen knife to open a box, use a safety cutter
- Enforce safety policies and procedures
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