Rank: Forum user 
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Hi all
I've been asked to consider in detail the risk from knives used in meat production - use, storage, maintenance, safe working etc. If anyone has considered this issue, or 'knives' in general and maybe could point me in the direction I would be most grateful.
Kind Regards
SM
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Rank: Forum user
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As always start with a risk assessment. Heres a link to the HSE's website with info on the use of knives. Its for the catering industry, but it will give you a solid basis for your risk assessment
http://www.hse.gov.uk/catering/knives.htm
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Rank: Forum user
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The British Meat Processors Association published H&S guidance notes produced by a tripartite working party involving employers and unions from the industry and the HSE. Guidance note GS 3-9 gives some practical advice on safe use of knives.
http://www.bmpa.uk.com/Content/safety.aspx
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Rank: Super forum user
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Sorry but the pedant in me believes that knives are not necessary for meat production - They are necessary for butchery though and slaughter.
Bob
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Rank: Super forum user
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Bob - Perhaps I'm being even more pedantic than you in suggesting that animals intended for consumption don't become meat until they've actually been slaughtered!!! :-)
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