It is the time of the year when we give thanks for all we have and celebrate the season with those around us. And it is the peak business season; one party seems to morph into the next!
It is also the time when more people have knives in their hands performing all sorts of tasks. Whether it’s the pantry person prepping salad greens for 250; the server cutting lemons; the cook doing the veggies; the chef portioning the meat and fish; and possibly, it might even be you carving the various holiday meals.
How sharp is your knife? When was the last time it was sharpened? Did someone put an edge on it? Which cuts deeper a sharp knife or a dull one?
My first work-related trip to the hospital was from cutting the tips off my fingers (it was just the sides of two different fingers). If this very same injury happened today, the club would have to call OSHA within 24 hours to report the amputation. I learned later the knife service had brought the fresh knives in the day prior and while the chef needed at least 10 pounds of onions chopped, I never finished the task. Needless to say someone else had to do the chopping.
For the busy and often hectic-holiday season, tell the staff to take an extra minute to practice knife safety. Also mention if they drop a knife to let it fall. Don’t try to catch it or kick it!
Here are important knife safety tips for your staff.
Alan Achatz of Club Safety Solutions is a former club manager and operates a safety consultancy helping clubs with hazard recognition, emergency action planning, OSHA compliance and safety audits. Club Safety Solutions will provide NCA members a 30-minute free consultation. Alan can be reached at 716-829-9148 or at clubsafetysolutions.com.