Whether you work in food service, facilities or in an administrative capacity, there are some things you can do to avoid cut injuries in the workplace. Below are some key knife safety points to help you be sharp and stay "safe and sharp:"

● Use caution and wear appropriate PPE when handling broken glass and china.

● Dispose of sharps in the designated container.

● Keep your eyes on your work, never look away while cutting.

● If you become distracted briefly stop your work until you can give it your full attention.

● When using box cutters, keep free hand out of blade path, and CUT AWAY FROM YOUR BODY

● Use the right tool for the job.

● Never use kitchen knives to cut bags or to pry lids off cans
 

It goes without saying you must handle knives with care: 

1) Always carry knives with the tip down and sharp edge directed away from your body.

2) Hand-wash all kitchen knives; Never send knives to pots and pans or to the dishroom.

When handling garbage:

1) Replace liners before they are over filled. Never compact garbage manually with your hands or feet.

2) When taking trash to the dumpster- carry bags away from your body. For heavy loads- roll Garbage can to dumpster; ask a team member to help
safely lift the load.

Important: All cut injuries present additional hazards associated with bloodborne pathogens. Never attempt to clean blood spills unless you have received training as a trained responder. If you encounter blood spills in the work place notify a team leader immediately to ensure all surfaces are properly cleaned and sanitized using approved universal precautions.

Source: Michigan State University