Lacerations

What are the Risk Factors?

  • Dull knives.
  • Improper cutting technique.
  • Lack of cut-resistant gloves

Injury Prevention Strategies for Laceration Hazards

  1. Ensure knives are kept sharp.
  2. Establish a system for reporting problem equipment and knife replacement.
  3. Always cut away from the body. Any slips will be less likely to cause injury.
  4. Provide properly fitting, cut-resistant gloves. Make it a requirement that they be used.

Resources and Training Guides

Seven Steps to Avoid Restaurant Lacerations http://www.safetyservicescompany.com/topic/oshalinks/seven-steps-to-avoid-restaurant-lacerations/

Working Safely in Restaurants http://www.ct.gov/dph/lib/dph/environmental_health/eoha/pdf/restaurant_safety.pdf

Hospitality/Restaurants Safety Tipshttp://saif.com/safetyandhealth/topics/industry-specific-topics/hospitality.html