Meat + Poultry - February 2005 - 38

Cuts
The following blade safety tips may
be used as an outline during safety
meetings:
* Cut away from, not toward, your body.
When slicing, stand to the side of the cut
to keep the blade away from your body.
* Use a stabilizing tool, not your fingers, for steadiness. Keep your fingers
in view and away from the cutting area

to avoid injury.
* Use food pushers to advance food
into machines. Never put your finger
near a moving part or blade.
* Make sure all guards and safety devices are in place on meat slicers and
other machinery. These devices are
designed to protect your hands from
the blades and your clothing from being

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For more information, see Page 69
20

I

MEAT&POULTRY

I

February 2005

I

www.MEATPOULTRY.com

S 1us0
Industri I Innovation s

caught in the moving parts of the slicer.
Do not use the machine if these devices
are not in place.
* Wear appropriate gloves for the job.
It is important to use cut-resistant
gloves for high production jobs. Remember that these are cut resistant,

Ten percent
of the
workers
injured by
cuts had to
be off work
for four or
more days.
Photo by Michael
Anschuetz

not cut proof, so injuries can still occur. Make sure the gloves fit properly
and do not layer them (for example,
don't wear mesh over cotton) as this
increases the potential for slippage
and decreases your ability to hold
your tools.
* Use a cutting board for safe cutting
or chopping. Never hold items in your
hand while cutting or slicing.
* Use the correct knife for the job. For
example, use carving knives for large
jobs, boning knives to remove meat
from the bone, paring knives for small
jobs.
* Keep knives and slicers in good working order.
* Keep knives and blades sharp. Dull
blades tend to slip, whereas sharp blades
improve accuracy and performance.
They also decrease strain and fatigue.
* Routinely tighten or replace loose
handles. If a knife cannot be repaired
properly, throw it away.
The authors work for the Safety and
Health Assessment and Research for
Prevention Program in the Washington
State Dept. of Labor and Industries

We would like to hear from you- your comments
and questions about this article are welcome.
E-mail the author at: meat&poultry@sosland.com


http://www.solusii.com http://www.MEATPOULTRY.com

Meat + Poultry - February 2005

Table of Contents for the Digital Edition of Meat + Poultry - February 2005

Contents
Meat + Poultry - February 2005 - 1
Meat + Poultry - February 2005 - 2
Meat + Poultry - February 2005 - 3
Meat + Poultry - February 2005 - Contents
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