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1. Module 1. Choosing and caring for knives

   Cuts are one of the most common injuries in kitchens. Most of them happen with the wrong knife, a blunt knife, or a knife used in a hurry.

   What you will learn

   • Name the main kitchen knives and what each is for.
   • Explain why a sharp knife is safer than a blunt one.
   • Sharpen, clean and store knives safely.

   Key points

   • Use the right knife for the job.
   • A sharp knife is safer than a blunt one.
   • Wash knives one at a time and never leave them in a sink.
   • Store knives in a block, rack or roll, never loose in a drawer.

   Based on: Health and Safety at Work etc. Act 1974; Provision and Use of Work Equipment Regulations 1998; Personal Protective Equipment at Work Regulations 1992; Health and Safety Executive guidance on catering.

2. Module 2. Cutting safely

   Good technique keeps your fingers away from the blade and the knife under control.

   What you will learn

   • Set up a safe cutting station.
   • Use the claw and bridge grips.
   • Avoid the most common causes of cuts.

   Key points

   • Stop the board moving with a damp cloth or non-slip mat.
   • Use the claw and bridge grips to keep fingers away from the blade.
   • Cut away from your body and never cut food in your hand.
   • Use the guard or a cut-resistant glove on mandolines.

   Based on: Health and Safety at Work etc. Act 1974; Provision and Use of Work Equipment Regulations 1998; Personal Protective Equipment at Work Regulations 1992; Health and Safety Executive guidance on catering.

3. Module 3. Carrying knives, the team and first aid

   Knife safety is not just about cutting. Many injuries happen when knives are carried, passed or left lying around.

   What you will learn

   • Carry and pass knives safely.
   • Keep others safe in a busy kitchen.
   • Give first aid for cuts and report injuries.

   Key points

   • Carry knives point down at your side and call out when passing.
   • Pass a knife by putting it down, not handing it over.
   • Never leave knives hidden under cloths, food or in water.
   • Press on a cut, raise it, and cover it with a blue plaster. Call 999 for serious bleeding, and report every cut.

   Based on: Health and Safety at Work etc. Act 1974; Provision and Use of Work Equipment Regulations 1998; Personal Protective Equipment at Work Regulations 1992; Health and Safety Executive guidance on catering.

HygieneReady certificates confirm completion of training. They are not a regulated qualification. Definitions of the key terms are in the glossary.