Work Method Statements
Knives -safe use Work Method Statement
The Knife Safety Safe Work Method Statement (SWMS) is a comprehensive 9 page procedure. This SWMS covers the use of knives (mostly for food-related industries).
This does NOT cover the use of box cutters and blades etc, used to remove packaging materials, or to cut through construction materials, etc.
Most injuries occur to the hand not holding the knife. These are usually caused by errors in judgement when cutting, slipping of hands/knives, or incorrect finger-placement.
The Knife Safety Work Method Statement (WMS) is ready to use and is not a blank template.
Simply add your company details, ABN, and include any site specific details or risks and make it specific to the task at hand. It is then ready for printing and to be incorporated as part of your overall OHS System.
The Knife Safety Work Method Statement can be used as part of your OHS inductions, for Tool box talks or tender applications.
The Safety Procedure includes:
- PPE
- Safety Notes
- Planning
- Preparation
- Pre-operational Inspection
- Operation
- Maintenance
- Emergency Procedures
- References
Product Details:
- 9 Page procedure
- Written by ex WHS inspectors
- Referenced
- Risk ratings before and after control measures
- MS Word format NOT PDF
- Task specific and site specific details easy to add
- Includes easy to complete boxes for Company details and project details
- Employee sign off section
- Instant download delivery
Operation:
Ensure slicer is cleaned and sanitized as required for food preparation legislation (Example: Every 4 hours of use at room temperature).
Ensure floor area clean and free of slip, trip hazards. Ensure steady balance and firm footing.
Follow manufacturer's instruction for use. Example:
- Place suitable meat/cheese into position
- Secure item so it will not shift by using push guard
- Push product carriage forward and backward over blade using push handle or knob
- Keep clear of slicer (including handle) when in automatic slicer mode.
- Turn off and adjust thickness regulator to zero before collecting /removing meat that has been sliced.
Do not work in static postures for 30 minutes at a time, or 2 hours over entire shift. Consider job rotation for long duration slicing tasks.
Keep hands/body parts clear of rotating blades. Do not reach across blade. Always use push guard when slicing.
Turn off whenever leaving slicer (even for a moment).
Ensure full attention when slicing. If interrupted, stop slicing, turn machine off.
The Work Method Statement is in MSWord Format for unlimited printing and use and will be emailed directly to you.