Contents

Preventing Cuts

Ensure proper tool for the job (small pairing knife to peel fruit, bag zipper or pairing knife to open bag of cheese, etc)
Frequently sharpen knives. A dull knife requires more pressure to cut. The harder a knife is pressed on, the greater the chances of the knife slipping and cutting someone.
Use protective guards. Slicers, salad makers, disposals, etc. all have devices intended to make them safer to use. Never remove or defeat the purpose of safety guards.
Use the cut resistant gloves. A cut resistant glove must be worn when prepping food with a knife, when using and servicing the tomato slicer, and when cleaning the electric slicer. The cut resistant glove should not be worn when operating the electric slicer. Make certain that the glove is worn on the appropriate hand.
Ensure training on proper and safe use of knives.

Preventing Burns

Make mitts available. Your employees need to have clean and dry oven mitts available at all times. They should be clean to prevent hot items from slipping out of their hands. They should be dry because damp mitts or pads will conduct heat more quickly than dry ones. “Available” means that the employees should know where a fresh pair can be found.
Handle chemicals safely. Train your staff concerning the hazardous chemicals they use.
Transport hot food safely. Instruct your employees to clearly announce they are carrying hot items. For example, “Hot! Behind you!”.

Use “wet floor” cones. If a floor is wet, sticky, or slippery, place a “wet floor” cone on the area. Clean the floor as soon as possible. Leave the cone in place until the floor is completely dry.
Remove obstacles. Service stations, aisles and entrances should be free from obstruction. Someone may trip over a box, mop, or empty glass rack left in a walkway. Remove and properly store all obstructions.
Non-slip shoes. Employees are required to wear non-slip shoes. This must be clearly communicated during an employee’s orientation and enforced strictly at all times.

Store supplies properly. Place heavy items on waist high shelves and light items on the higher shelves.
Have stepladders available. A properly maintained step stool or ladder should be available at all times. An employee who climbs on a box or shelf is much more likely to fall than one who uses a good stepladder.
Train proper lifting techniques. Train your employees to use proper lifting techniques when lifting heavy objects. Lift with your legs while keeping your back straight.

The preventative steps, however, are universal.