The UK government’s Health and Safety Executive (HSE) advice is that you must ensure that you are kept safe from harm so far as is reasonably practicable.
This means that the risk from using knives must be controlled to ensure people do not suffer cuts. You must assess the risk of being cut by knives and take reasonable precautions.
What are the risks?
• Accidents involving knives are common in the catering industry. They usually involve cuts to the non-knife hand and fingers but can lead to injuries on the upper arm and torso.
• Cleavers are commonly used for chopping and the same controls for knives should be adopted.
Ways to minimise the risk
How safely use a steel when honing a knife.