Safety Essay

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Knife Handling and Safety Knives are necessary in food service work, but they present some obvious hazards. Follow these safety tips to make sure that nothing but food gets cut. When Chopping, Slicing, Dicing or Peeling: • Keep your fingertips out of harm's way by curling your fingers under on the hand that's holding what you're cutting. This puts your knuckles, not your fingers, nearest the knife. • Wear cut-resistant gloves ifyou can. • Angle the blade away from you when slicing or peeling so the knife won't cut you ifit slips. • Ifyou get distracted or inteInlpted while using a knife, stop what you're doing until you can focus on the task at hand. Sharpening Cleaning Cleaning knives after each use can prevent the spread ofbacteria, keep knives in good shape and prevent accidents caused by dirty or slippery knives. Always wipe or rinse food offof knives immediately after they're used (especially mayonnaise, which is highly corrosive). • Lay the blade on a flat surface. • Carefully wipe one side with a wet cloth, then the other. • Wipe from the spine (back) ofthe blade • Use soap and hot water to clean a knife after it has been used to cut poultry, meat or fish, and at the end of each day. • Wash and dry knives by hand. • Use a sanitizing solution. • A void putting a knife into soapy water and leaving it unattended there. Some­ one could reach into the cloudy water and get cut. When a knife needs a good sharpen­ ing, get a sharpening stone or have a professional sharpen it for you. To align a knife's edge after daily wear and tear, use a sharpening steel. • Hold the blade's edge at about a 20-degree angle from the steel. • Draw the blade along the steel with a few easy strokes. • Alternate sides .. • Be gentle; don't push too hard. Avoid PuHing Knives in a Dishwasher Because:

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