About this course
Cuts and lacerations from knives are among the most common injuries in food processing and meat/poultry operations, and most are preventable with the right technique, maintenance, and protective equipment. This course covers safe knife handling for employees who cut, trim, portion, or debone product as part of their job.
OSHA does not have a standard written specifically for knife use, but two general requirements apply directly. Section 5(a)(1), the General Duty Clause, requires employers to address recognized cutting hazards, and 29 CFR 1910.138, OSHA's hand protection standard, requires employers to select and provide appropriate hand protection — such as cut-resistant gloves — whenever employees are exposed to hazards like cuts, lacerations, and punctures. OSHA's own enforcement guidance for the retail food industry specifically calls out wire mesh or equivalent cut-resistant gloves for meatcutters performing boning or breakdown work with a knife, reflecting how seriously the agency treats knife-related cut hazards in food operations.
This course is intended for any employee who uses a knife as part of food production, trimming, or packaging work. It should be paired with facility-specific instruction on the exact knives, cut-resistant PPE, and sharpening procedures used at that location.
After completing this course, learners will be able to select and inspect a knife appropriate for the task, apply safe cutting technique and hand positioning, understand when and why cut-resistant gloves or sleeves are required, and know the safe way to carry, pass, clean, and store a knife.
Topics covered
- Selecting and inspecting the right knife for the task
- Safe cutting technique and hand/body positioning
- Cut-resistant gloves and other PPE requirements (29 CFR 1910.138)
- Safe carrying, passing, and storage practices
- Sharpening, maintenance, and reporting damaged blades
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