Knife Safety

Subject: Knife Safety

What will be done and who will do it?

New employees must:

• Review this procedure.

• Be trained by a team leader.

• Sign the training checklist.

All employees must follow these procedures when using knives or other sharp equipment.  Training will be provided by a supervisor, team leader or other expert in knife usage.

Carry knives safely:

• Hold the knife (or sharp equipment) at your side, with the point down and the cutting edge of the blade towards the back.

• Announce to those you walk past that you are carrying a knife.

• Walk slowly and carefully while transporting knives.

• When transferring a knife to someone else, lay it down on a table or counter, with the handle towards them.

Set up your station:

• Never use a knife without a cutting board

• Use the appropriate colored cutting board for the hygienic zone (Red Zone or Green Zone) per product Standard Operating Procedures (SOP). 

Use the right knife for the right task:

• A chef's knife is the most versatile kitchen knife. It is appropriate for slicing, chopping, and dicing tasks.

• A serrated bread knife is used for slicing bread, bagels, etc. It was a scalloped, rather than smooth, blade.

• A paring knife is good for peeling fruits or vegetables, and other controlled detailed cutting. It has a short blade with a small handle.

• Ensure you are using a grip that is safe for the knife as trained by a team leader or supervisor.

• Only use a knife for making appropriate cuts per the product SOP.

Use a safe grip:

• There are two basic knife grips - the pinch (blade) grip and the handle grip. Use whichever you are most comfortable with.

• For the pinch grip, hold the heel of the blade between the thumb and index finger, and wrap the remaining three fingers around the handle.

• For the handle grip, all four fingers are wrapped around the handle and the thumb is placed below the bolster.

• For you non-cutting hand, use the "claw grip", with the tips of the fingers pulled back and the knuckles leaning toward the knife.

If a knife drops or is knocked off a counter:

• Let it fall.

• Step back out of the way until it lands.

• DO NOT attempt to catch a falling knife or other sharp equipment.

When you are done with a knife or sharp equipment wash it and put it away, or leave in designated area to be cleaned by the end of the day.

• Never leave a knife in a sink unattended.

• Place used knives in the dish tray located on the right-hand drain board of the 3-compartment sink across from the dishwasher. There is signage at that location.

• Knives can be used in the automatic dishwasher.  Carefully place the knives in a dish tray with the point facing away from you and the blade facing down.

• Alternately,  hand wash and sanitize knives by dipping it in detergent, they while hold the handle with the point and cutting edge of the blade away from you, wipe from the base to the tip of the blade on both sides. Dip the knife in the rinse water basin and then gently place it in the sanitation basin for 1 minute contact time. Place knife in the dish tray on the left drain board of the sink.

Who will make sure it's done and how?

• Team leaders are expected to continually model appropriate knife safety practices for employees.

• Team leaders shall monitor employee knife safety.

How should problems be fixed?

• Team leaders must immediately re-train and counsel employees who do not adhere to the policies and procedures detailed above.

• Team leaders must notify Director of any knife safety issues that can't be solved through training and counseling.

What records will be kept?

• Completed training checklist.

Created(Date): 7/25/16

By: Randall Davis, Food Hub & Food Safety Coordinator

Last Revised: 8/27/2024

By: Jeff Sobolewski, Operations Coordinator