Policy

 The Midfield Group recognizes the potential for injury from knife wounds, and seeks to control the hazard and the risk by means of training, information and supervision, of personnel using knifes and to develop and implement procedures for the use of personal protective equipment so as to ensure that injury is minimized so far as is practicable.

Procedure

The use of a knife that is in any way prejudicial to the safety of yourself or other workers is prohibited. This includes activities such as transferring meat by piercing or levering and turning or pushing carcasses with your knife.

• Do not use a knife to lift or drag meat, this must be performed by hand or the meat hook provided.
• When knives are not in use they should always be kept in a knife scabbard.
• Staff are not to share their knives with any other employee.
• Staff not trained in Safe Knife Handling are not to use a knife
• Knives are not to be used for a task other than those designed for the use of a knife

Personal Protective Equipment.

 All personal protective equipment applicable to the job in hand must be worn, such as:

1)         Cut resistant gloves must be worn on the hand opposite the knife hand at all times other than where chain mesh gloves can be worn.   Cut resistant gloves are to be worn at all times on the knife hand, rubber gloves are required to be worn over cut resistant gloves in all areas except the boning area.

2)         Chain Mesh gloves are to be worn for specific knife tasks (As directed by your supervisor)

3)         Chain mesh aprons must be worn where appropriate.

4)         Cut resistant or plastic arm guards may be required in some positions (As directed by your supervisor).

Supervisors shall monitor the use of personal protective equipment and counseling procedures implemented as appropriate so as to ensure a safe workplace.

Cut resistant gloves are expensive and are cleaned, sterilised and reused, do not throw them in the refuse bin, place them in the buckets provided in the wash areas.

 General Information.

 Blunt or dull knives are dangerous, causing force to perform a task and can result in loss of control

Knives shall not be used for any other purpose but for cutting or slicing, all cutting should be done in a manner that avoids cutting toward the body, head or limbs of the user.

The law is clear about carrying knives. As a meat processing worker a knife is your tool of trade, therefore you are entitled to carry your knife from home to work and work to home.

Should you carry your knives to any location other than to work you could be prosecuted for carrying a prescribed weapon.

You must not carry a knife concealed on your person and you must be able to justify the purpose for which you have the knife in your possession at a particular location.   To ensure the safety of yourself and others, all knives must be carried in an enclosed container.

Do not wipe your knife on your clothing.  This can result in serious injury.

Knives that are worn and/or damaged are prohibited; as they are a risk to the user’s safety.  Refer to knife sizing charts for a guidance on safe knife blade thickness.

Knives, tools and PPE used onsite must be approved for use by the supervisor.

Care should be taken for other individuals in close proximity to ensure that others are not harmed by your knife.  Maintain enough room between people so that the person using a knife won’t be bumped or inadvertently slip and cut someone else.

Don’t walk around with an unsheathed knife or carry it point up.  Never try to catch a falling knife.

When knives are not in use, they must be put away in a sheath.  Never leave knives lying about on tables etc where they may be covered by other objects.

Cut resistant gloves are to be worn when sharpening knives or washing down gear at the beginning and end of the days production.