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Lacerations and amputations: Meat Processing safety talk


Lacerations and amputations- Meat processing safety talk

Cutting and trimming meat are a primary and necessary parts of meat processing. However, they also put employees at risk for laceration injuries and even amputation.

Tips to consider for safe handling and use:

  • Always keep knife blades sharp so that they easily slice and do not slip from the area. This also reduces the exertion needed to make a cut.
  • Knives should be in good condition with no chips or breaks.
  • Handles should be in good condition and secured properly to the blade.
  • Wear cut resistant gloves, gauntlets and aprons to prevent accidental cuts.
  • Knives should be stored properly in a knife storage block or magnetic strip not thrown in a drawer or placed in a cup that could tip over.
  • Be careful when placing knives in sink for cleaning with handles up and not concealed by soap or other items
  • When using cutting equipment, ensure all appropriate guarding is in place and secured before beginning.
  • If there is a jam in equipment, turn the equipment off and lock out the power. Ensure blades have come to a complete stop before attempting to service.
  • Do not attempt to make a cut by knife or machine if there is not enough to keep a good hold on.


This article is provided solely as a reference tool to be used for information purposes only. The information in this article shall not be construed or interpreted as providing legal or any other advice. The information material does not amend the provisions of any insurance policy issued by CompSource Mutual. It is not a representation that coverage does or does not exist for any particular claim or loss under any such policy. Coverage depends on the facts and circumstances involved in the claim or loss, all applicable policy provisions, and any applicable law.

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