OSHA Safety Manuals | laceration
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Cuts, Lacerations, and Punctures Cuts, lacerations, and punctures are common injuries in the meat packing and butchering industry.  Knives, slicers, grinders, and sharp bones are all potential hazards that can be minimized with the use of personal protective equipment (PPE), inspections, and safe work practices. Cuts are usually clean openings in the skin while lacerations have jagged edges.  Punctures create shallow or deep holes in the skin.  Cuts and lacerations often have free flowing blood while puncture wounds often close on their own, reducing bleeding.  For shallow puncture wounds, remove the object if it is small and easy to do so.  If...