Point the blade away from your body when cutting, washing, or drying a knife. Always use a cutting board. Secure your cutting board with a damp paper towel or non-slip mat. Do not use the knife while distracted.
A safety knife is a spring-loaded knife with a self-retracting blade, primarily used to open boxes and packaging. Used in a number of different industries, safety knives help to greatly reduce the risk of knife-related injuries in the workplace.
The 4 Cs are essentially a useful acronym / mnemonic device that highlights the four key areas of food hygiene that can help prevent the most common food safety problems such as foodborne illnesses. According to the Food Standards Agency, the four Cs are Cleaning, Cooking, Cross Contamination and Chilling.
Sort, straighten, shine, standardize, and sustain.
5S relies on everything having its own place that's easily identifiable. Like color-coding, 5S uses the idea of a “visual factory” that lets workers know at a glance where tools are and where they should be put back after they're cleaning.
Rule #1: It is important to use a knife adapted to what you want to do / food you want to prepare. For example, you shouldn't use a bread knife to slice a roast or use the blade of a paring knife and use it as a screwdriver (don't laugh, we've all done it!) Rule #2: Don't drop your knife on the floor.
According to Indy100, the “knife rule” refers to an old superstition that claims it's bad luck to close a pocket knife that someone else has opened. Naturally, if someone hands you a pocket knife they've already opened, it isn't exactly the safest exchange to begin with.
Point – The point is the part of the knife where the edge and spine come together. The point is often used for piercing. Tip – The tip is the forward part of the knife and includes the knife point. The tip is used for detailed or delicate cutting.
Kitchen Knives
Wash your knife with dish soap and hot water after each use. Rinse with clear water. Air-dry or pat dry with clean paper towels. Handle kitchen knives carefully by their handles; don't pile them into the sink or dishpan, but wash them one by one and rack them with handles up.
The 5-Point Safety System is one of the most effective and widely-recognized safety programs in Ontario mining. The booklet outlines each of the steps in the 5-Point Safety System, discusses the role that conditions, attitudes and methods play in incidents, and lists the benefits of using the five-point system.
Created by San Mateo County's Coalition for Safe Schools and Communities, it provides five immediate action responses in any given emergency: Shelter in Place; Drop, Cover, and Hold On; Secure Campus; Lockdown/Barricade; and Evacuation.
How it works. • Food held between 5oC and 60oC for less than 2 hours can be used, sold or put back in the refrigerator to use later. • Food held between 5oC and 60oC for 2-4 hours can still be used or sold, but can't be put back in the fridge.
Red is for raw meat, blue is for raw fish, yellow if for cooked meats, green for salad & fruit, brown for vegetables, white for dairy and purple is for free from foods.
Wash knives by hand with dish soap and water. Use a soft sponge and avoid abrasive tools like steel wool. Washing knives by hand instead of in the dishwasher preserves the sharpness of the knife and prevents rust. It also maintains the integrity of the handle, which can be damaged in the dishwasher.
One of our longtime favorite Western-style chef's knives is the Wüsthof 8-Inch Classic Chef's Knife, which is super-sharp and easy to handle. Invest in it and it will serve you well for years to come. For an editor-favorite, Japanese chef's knife, we recommend the Misono UX10.
Lay the upper portion of the blade's sharp edge against the surface of the whetstone, near its left end. Tilt blade 20 degrees, with sharp edge in contact with the stone. Slide sharp edge to right, across the stone, applying pressure with help from your free hand.