OSHA Safety Manuals | knives
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Butcher Safety Butchers prepare a variety of meat products, but safety needs to be the number one ingredient behind the meat counter. When moving boxes of cut meats and carcasses, use proper handling techniques to prevent strains and sprains.  Use carts and other lifting devices for heavy items.  Lift with the legs while keeping your back straight.  Hold the loads close to your body and make more frequent trips with lighter loads. Place meat cuts on a work surface that allows you to work comfortably without overreaching or bending your back.  You may need different surface heights for different tasks.  Cutting, trimming, and...

Restaurant Safety Americans love to dine out and the 8.1 million restaurant workers in the U.S. know it. Restaurant service providers, known as the “front” of the house, may include hosting staff, wait staff, and busboys. These workers may not slice, dice, and flambé on a regular basis, but there are hazards to consider in restaurant dining rooms. Wet floors and fast service can lead to slip, trip, and fall hazards. Mop up spills and clean up spilled ice immediately. Use signs to designate wet floors. Use extra caution when walking near wet floor areas. Consider non-slip matting for areas that are...