Knife safety: build safer habits into preparation and washing up

Choose and prepare for the task

Use a suitable knife for the food and task, keep it sharp and cut on a stable surface. Staff need instruction in safe use and sharpening. A busy environment is a reason to plan the task carefully, including enough space and a clear place for the knife between uses.

Carry and store consistently

Carry a knife carefully with the blade pointing downwards. Do not carry other items at the same time or place a knife in a pocket. Store it securely after use. Leaving a blade loose on a worktop makes it easier to knock off or overlook during another task.

• Never try to catch a falling knife.
• Do not use a kitchen knife as a can opener.
• Keep the cutting surface stable.
• Use suitable protective equipment where the assessed task requires it.

Include washing up in the procedure

Handle knives carefully during cleaning and use a defined process that keeps the blade visible and controlled. Make sure colleagues know where sharp items are placed. Review the arrangement with the person doing the washing up; risks can move from the preparation team to another worker.

Check understanding through practice

Ask a new team member to show the whole routine, from choosing the knife to returning it to storage. Correct unsafe habits early and repeat the demonstration when tasks change. Assess knife hazards as part of the workplace risk assessment rather than relying on a poster alone.