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Introduction Finger cut injuries are the most frequent type of injury within the Washington Food Industry Association Retro Program. Knifes made up most cuts in 2015 with 81% of the total cause followed by box cutter and meat slicers. These injuries can cause injuries to hands and fingers which can cause long term damage to basic tasks such as opening, closing, gripping, pitching and holding. Many cut injuries can be contributed to fast pace working conditions found in most deli and meat departments and are preventable. Washington Food Industry Association 2015 Cuts by Type 5% 2% 12% 81% Knives Cutting handtool non-powered, NEC Food Slicer Glass Employer Resources Northwest v 012019 Types of Knives, Box Cutters and Slicers Chef’s Knife A chef’s knife has a blade between 6 and 14 inches long and 1 ½ inches in width. They have a curve that becomes more pronounced near the tip. Originally, this type of knife was intended to slice large cuts of beef. However, its many functions, from cutting meat to dicing vegetables, make it an extremely useful multi-purpose knife in many kitchens. Serrated Utility Knife This type of knife has a blade between 4 and 7 inches in length. It may look like a bread knife, but it’s shorter and sharper. It cuts cleanly through delicate fruits and vegetables without tearing them, and works well for small slicing jobs such as bagels or cutting sandwich fixings. This knife can also be referred to as a “tomato knife” or “sandwich knife”. Paring Knife The paring knife has a short blade, typically between 2 ½ and 4 inches long, and an edge that looks like a smaller, plainer version of a chef’s knife. Its simple, straightforward and sharp blade is ideal for intricate work such as peeling fruit or vegetables, deveining shrimp, or creating delicate garnishes. Boning Knife Composed of a thin, somewhat flexible and curved blade measuring 5 to 7 inches long, the boning knife is designed to get into small spaces to detatch meat from bone. More firm blades will be more effective for cuts of beef, whereas a more flexible blade will be better suited for cuts of chicken. An extremely flexible version called a filet knife is preferred for delicate fish. Box Cutter a small cutting tool that is designed for opening cardboard boxes and typically consists of a retractable razor blade in a thin metal or plastic sheath. Traditionally used in grocery stores and warehouse operations to cut tape seams and box covers open. Safety Box Cutter a small cutting tool that is designed for opening cardboard boxes and tape seams. Safety box cutters usually have a spring-loaded device that protects fingers and hands from coming in contact with razor blade. Automatic Slicer A meat slicer, also called a slicing machine, deli slicer or simply a slicer, is a tool used in butcher shops and delicatessens to slice meats, sausages, cheeses and other deli products. Older models of meat slicer may be operated by crank, while newer ones generally use an electric motor. While the slicer is traditionally a commercial apparatus, domestic use versions are also marketed. Manual Slicer A meat slicer, also called a slicing machine, deli slicer or simply a slicer, is a tool used in butcher shops and delicatessens to slice meats, sausages, cheeses and other deli products. This meat slicer may be operated by crank. Employer Resources Northwest v 012019 Anatomy of Hand Tendons Lacerations For our hand to open, close, grip, pinch and perform the various movements that give us the ability to perform even the simplest tasks, a complex combination of nerves, tendons and muscles must work in uniform. If these structures are damaged, coordinated movement may no-longer be possible. Located on the back side of the hand are the extensor tendons, which are responsible for straightening out the wrist and fingers. These tendons are very superficial, meaning they are close to the skin. A cut through one of these tendons could result in the inability to straighten the fingers or wrist, making it impossible to open the hand. The palm side of the hand contains the flexor tendons. These tendons give us the ability to move our wrist and fingers downward. When these tendons are cut, you may not be able to grasp, hold or pick up an object. In addition to tendons, the hands also contain millions of nerve cells that control pain and sensation to the hand. If the portion of the nerve that controls sensation is damaged, the ability to sense hot or cold may be affected. Unfortunately, tendons do not grow back once they are cut and require painful surgeries to repair. The surgery is not always successful and recovery from surgery and physical therapy can take months or even years. Response to Minor Finger and Hand Cuts First Aid If the wound is bleeding severely, seek emergency treatment immediately. Minor Cuts • Wash your hands with soap or antibacterial cleanser to prevent infection. • Then, wash the cut thoroughly with mild soap and water. • Use direct pressure to stop the bleeding. • Apply antibacterial ointment and a clean bandage that will not stick to the wound. Employer Resources Northwest v 012019 Knife Safety Knife sharpening when you use a dull knife to cut, you need to apply more force. As a result, the knife is more likely to slip and increases the risk of injury. Keeping your knives sharpened is one of the easiest ways to keep them safe. Simply use a sharpening stone or knife sharpener to maintain the original precision of the blade. If your knife needs just a touch up between thorough sharpenings, try using a sharpening steel. Knife storage A designated knife storage space keeps your kitchen organized. Storing your knives in a block or rack avoids unintentional grabbing and dropping while keeping your knives easily accessible in your preparation space. Try and prevent storing knives in drawers or other areas that could lead to finger and hand cuts. When washing knives keep knives out of soapy sinks. This can create conditions where knives cannot be seen and can lead to finger and hand injuries. Proper Knife Holding and Cutting Techniques Knowing how to properly cut with your knife is a fundamental part of knife safety. Poor knife handling risks injury and damage to your kitchen tools. Not to mention, incorrectly holding your knife slows you down and decreases the quality of your work. Firstly, always use a cutting board when preparing ingredients with a knife. This will allow you to cut consistently and protect your hands in the process. Take note of your hand positions when cutting. The hand holding the knife should have a secure grip on the handle. Using your pointer finger and thumb, as shown below, grasp the sides of the blade near the handle for added control. Keep your other hand out of the way of the blade. Notice how this chef curves his fingers away from the knife while holding the tomato. Cut resistant Gloves Cut resistant gloves can add additional protection to hand and finger injuries. It is important to remember hand protection when cutting and deboning meat. Before choosing a glove, do a hazard assessment to ensure that the proper glove is used to protect employees from hand cut hazards. Traditionally mesh or chain style gloves have been worn when using knives to cut and debone meat. Newer technology has provided lighter weight cut resistant Kevlar® gloves which also provide a good measure of protection from knife cuts. It should be noted that the cut resistant gloves provide cut protection, not stick or stab protection, as they are only intended to prevent severe cuts, lacerations or abrasions. Knife Inspection inspect knives prior to each use for broken, chipped or dull blades. Cracked, lose or wobbly handles. Report all broken knives to your supervisor immediately. Employer Resources Northwest v 012019 .

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