Animal, carcass, meat, hygiene, microbial, contamination, pathogenic, food safety contents 1. Details on the manufacturing practice for each individual group of meat products. Install knife holders on work tables to prevent worker injury. Making jerky like the pros starts with the perfect cut of meat, hence the ultimate jerky slicing knife. Culinary knife skills culinary knife skill techniques are one of the first things you need to master to work in a professional kitchen or just take your cooking to the next level.
Knife safety provide your employees with the right safety knives or cutting devices. Utility knives are used in a variety of applications such as shipping, receiving, grocery store stocking, restaurant work, meat packing, construction, manufacturing, and more. Skilled and safe knife work protects you and others, and make you a better cook. Smith center for red meat safety, department of animal sciences, colorado state university, fort collins, co 805231171, usa keywords. Poultry, beef, pork and lamb slaughter, raising, and merchandising. Ppt knife safety powerpoint presentation free to view. Such quality management schemes qm have technical and hygienic components. Workcover nsw manual tasks in the meat industry factsheet. Eight leading causes of food borne illness identified by cdc were 1 crosscontamination between raw and cooked andor readytoeat foods. Lift with the legs while keeping your back straight. A thorough mastery of knife skills includes the ability to prepare ingredients properly for cutting, to use a variety of cutting tools, and to make cuts that are uniform and precise. Wash your utensils and cutting board in hot, soapy water or the dishwasher.
This page offers a consolidated listing of consumer education materials offered on the fsis web site. A critical control point is defined as a point, step or procedure at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to an acceptable level. Walk with the knife blade pointed out in front of you c. Or, use one set, and cut all the fresh produce before handling foods that will be cooked.
Waterjet portioning uses highpressure waterjets to cut meat products. Typically 5 to 7inches long, it is a smaller, lighter version of the chefs knife. Many workplaces use knives and blades on a regular basis. Associated with eating meat that has not been cooked sufficiently to kill li. You may also browse this section by the specific educational campaign. Meat processing hygiene 341 products but also for the raw materials and the various processing steps. The reduced acidity leads to an abnormal muscle condition known as dark, firm and dry dfd in pigs or dark cutting in beef. How to reduce the health and safety risks of using knives in the meat and food industries. A free powerpoint ppt presentation displayed as a flash slide show on id. Produces a powerful toxin, which causes severe illness. For the veterinary inspection, the knife must be disinfected after each incision. Compared to traditional cutting methods, branson ultrasonic systems provide superior performance across the board, particularly with issues of waste, presentation, processing speed, cleaning and downtime. The meat is then pulled inside the grinder see figure 2 by the feed screw and then through the cutting plate.
Ground beef is the food source that carries the disease. When you use a dull knife to cut, you need to apply more force. The process of cutting away fat and meat from the bone end of a rib chop or steak for esthetic presentation. Foodborne illness name the foodborne illness that comes from raw or undercooked beef. Identification and removal of lingual and palatine tonsils as. A moment of inattention when operating power tools may result. Keep knife handles free of grease or other slippery substances. Over the last 40 years many teams and coworkers collected and collated material for training future meat inspection staff. This video demonstrates safe work procedures and shows how to use and store knives properly to prevent cuts to kitchen workers. Walk with the knife by your side, tip down and blade pointed inward. With the whole group, have youth share what they know about kitchen and knife safety 2. If you have volunteers available, you can divide youth into small groups of 24 and. Technical aspects encompass product composition, processing technologies, packaging, storage and distribution.
It may be used as a chefs knife on smaller items or as a paring knife on larger items. We work with a diverse range of food processors throughout the world, providing specialized cutting systems for a wide variety of products. Therefore it is very important to follow safe knife handling procedures at all times. Procedure for safe use of band saws massey university. These hazards present risks of cuts and other injuries. Written safe work practices for using knives in your workplace. Ppt food safety training powerpoint presentation free to. Use a knife only for its intended purpose and use the appropriate knife for the cutting job. Choose a knife that is the correct size and has the proper blade for the job to be done. Calosha guide to restaurant safety was developed and prepared for publication by the research and education unit, calosha consultation service, division of occupational safety and health, california department of industrial relations. Preventing cuts and amputations from food slicers and meat. With box cutters and utility knives being so common and easy to use, some people make the mistake of thinking that they are completely safe to use.
If you are just beginning to learn or simply need to brush up on your approach, keep reading for some helpful knife safety tips. Used for slicing and handling small items such as shallots, mushrooms, and onions. This video demonstrates safe work procedures and shows how to use and store knives properly to prevent cuts to kitchen. Identify the critical control points ccps in the process. Department of labor, bureau of labor statistics, supplementary data system washington, d. Vegetable knife meatcutting knife bread knife shellfish knife bring examples of the different types of knives that are used in your workplace. Here are some tips for staying safe while using knives. Injuries to your hands, fingers or legs may occur when they re in the way of the blade, when the blade.
Chapter 9 kitchen safety and sanitation culinary arts program. Sharpening knives with a steel safe system of work pdf. Eight leading causes of food borne illness identified by cdc were 1 crosscontamination between raw. Lingual tonsils located at the base of the tongue lingual tonsils. Youth worker safety in restaurants etool food preparation. Use carts and other lifting devices for heavy items. Do not use tool while tired or under the influence of drugs, alcohol or medication. October 10, 2008 v2 policy development division 43.
Vegetable knife meat cutting knife bread knife shellfish knife bring examples of the different types of knives that are used in your workplace. How to hold a knife knife safety remember be careful with a knife do not lick the knife do not hold the knife by the blade use spider grip to control the knife when you slice an item elmo is not holding the knife correctly you have control over what the knife does, not the. Typically 3 to 4inches long, a paring knife looks very much like a chefs knife, but is considerably smaller. The role of slaughter hygiene in food safety john n. In such circumstances, more than one knife should be used by each worker. Write down their ideas on the white board presentation steps. When moving boxes of cut meats and carcasses, use proper handling techniques to prevent strains and sprains. General information about knife skills and safety from my knife skills class on.
Wear mesh gloves, gauntlets, andor an apron to protect your hands and body from punctures and cuts. Always have adult supervision when you are cutting with knives. Knife cuts to peoples bodies are a common injury in the meat and food industry. If the knife slides through, it requires sharpening. Butchers prepare a variety of meat products, but safety needs to be the number one ingredient behind the meat counter. Cucumber spiral garnishes step by step instructions. Guidelines for slaughtering, meat cutting and further. Selecting the correct knife knives come in many different shapes and forms, each one designed for a specific purpose or job. Do not store the blades with the cutting edge exposed. Place your non cutting hand on the opposite side of the box, away from the cutting line. May 04, 2014 waterjet portioning uses highpressure waterjets to cut meat products. Walk with the knife by your side, tip down and blade pointed backward b. Slice the food item downwards, holding the food item with your other hand.
Apr 01, 2015 1 keep knives sharpened, and let other staff know when knives are newlysharpened. Sharp blades also reduce the need for extra force for cutting meats. Knife safety tips kitchen knife handling and safety. This type of knife has a slight curve, which helps with cutting through meat. Knives should be selected, sharpened, cleaned and handled with great care and respect. Electric meat grinders typically have a feeding tray that holds uncooked meat as the worker pushes it into the machine. Statistics indicate that knives are more frequently the source of disabling injuries than any other hand tool. Only cut on appropriate surfaces, never on metal, glass, or hard stone such as marble or granite. Knife safety in the workplace utility knives and box cutters are common in todays workplace. Use a different knife and cutting board for fresh produce than you use for raw meat, poultry, and seafood. Cutting and trimming meat pieces requires a sharp knife blade to prevent accidental slips and cuts. Are you cutting fish, shellfish, beef, wood, cardboard, bread, etc should the. Proper knife training can help minimize the risk of personal injury and keep your kitchen running smoothly. This is where all of the work takes place, the part you cut with.
November 2009 the most common type of injury in the meat industry is cuts to the nonknife hand or arm. A dull knife requires more pressure to cut, so you are more likely to cut. H7 one of the hundreds of strains of the bacterium li. Store knives, saws, and cleavers in a designated storage area when not in use. Wash your utensils and cutting board in hot, soapy water or the dishwasher, and clean the counter and your hands afterwards. The most important thing to remember is that a sharp knife is a safe knife. Knives in their simplest form consist of a sharp cutting blade and a handle. Diagonal diagonal cutting is a simple chinese cooking technique that can be used with many vegetables. Knife skills include basic and advanced cuts that are used every day to prepare vegetables and other ingredients. A dull knife requires more pressure to cut, so you are more likely to cut yourself. To further minimize the risk, get colorcoded cutting boards one for meat, one for poultry, one for fish and one for vegetables. Ppt food safety training powerpoint presentation free. The following are a list of safety precautions that must be followed to prevent injury or property damage. Even using a socalled safety knife has some risk if the safety knife is used incorrectly.
Print and laminate safety cards pretest of knowledge. Used for breaking down cuts of meat or trimming fat, butcher knives are typically found in butcher shops and restaurants. In 1998 the national meat association nma now the australian meat industry council, amic asked meat and livestock australia mla to help in preparing food safety plans fsps for independent butchers. Marinate meat and poultry in a covered dish in the refrigerator. Master index of educational materials available across the. Be food safe advertisements for professional printing all ads can be reproduced in color or black and white. A large part of a commercial kitchens operation revolves around their daily prep. Use the right knife for the job and make sure its sharp. Waterjet is inherently, and potentially, quite dangerous, says peter glensmark, dsi business manager, jbt foodtech. Boning knife a boning knife is used to remove bones from cuts of meat. The number of injuries involving knives is a major concern in the meat processing industry. Cutting and grinding is performed on many jobsites. Although cuts can occur on both hands as some employees swap hands while cutting.
They usually involve cuts to the nonknife hand and fingers but can lead to. The bone is scraped completely clean with a knife, leaving a white bone that is often decorated with a chop frill rack of lamb chops is a classic example or used as a handle for eating an especially large chop or steak. Other parts include an onoff switch, a reverse switch, and a food pusher i. Introduction to cutting and processing meats meat cutting. Hold the knife handle firmly, with fingers kept away from the knifes sharp edge.
Basics for handling food safely usda food safety and. However, they are also one of the most dangerous utensils if they are not handled and used correctly and safely. Carry a knife by the handle with the tip pointed down and the blade turned away from the body. Many types of butcher knives also feature granton edges, which allow you to easily slice through meat without tearing or shredding the product. At the time haccp was just being introduced into the meat industry following a number of incidents in which. Keep finger tips on your other hand tucked under your knuckles remember to use great caution. Knife safety disabling the safety device not paying attention when using knives and placing the hand or body in the way of the cutting path. People in all occupations are injured by knivesthe high school student working in the supermarket produce department, the retail store employee who attempts to open a box, the slaughterhouse worker, the salad chef. This 10 long, 100% quality steel custom knife is highlighted by a dimpled blade design for easy food release and smoother cuts.
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