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Posted By Merv Newman
A bit of deep surfing tonight came up with the following : (not a direct quote and I don't think I could ever retrace the link)
Dish washing machine manufacturers recommended that cutlery be loaded "handles up" as there have been reported deaths following people falling face first into the machine.
Getting over the resulting mind boggle and the visual images arising, one or two questions do arise.
Well, one anyway.
* many companies will have a dish washing machine for use by contractors or employees. Have you done a risk assessment and do you have a correct loading procedure ?
I've found a few more :
* chefs, those who habitually handle very sharp knives ranging from 10 to 40 cms in length, will have received, one hopes, training in the care and feeding of such lethal objects. Has your plongeur (the guy who does the washing up) received similar training ? (the spelling checker doesn' like "plongeur" and gives me "plonker" as an alternative)
* have you ever required a bacteriological test to prove the efficacy of your machine ? (I know what the temperature gauge says, but how accurate/efficient is that ?)
* having two days ago acquired yet another scar to my left index finger (the first came from a rabid rabbit but that's another story)(I was stupidly cutting towards my hand rather than away whilst preparing a roast beef sandwich)
How many of your people who use or come into contact with kitchen knives have had first-aid training ? (My wife (RSN) applied the plasters and couldn't stop giggling)(she didn't actually giggle but I could see that look : "H&S consultant ? Ha !")
Merv
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Posted By Karen Todd I do remember a death recently where a lady at home slipped carrying the cutlery basket with a knife sticking up. Some similar incidents here: http://news.bbc.co.uk/1/hi/scotland/2943930.stmRe: first aid training - one of the meat processing leaflets specifically says that first aiders should have received training in dealing with heavy bleeding, and I think it also says to display information in the workplace on how to deal with heavy bleeding. Think it was FIS3, but some info here: http://www.hse.gov.uk/lau/lacs/31-5.htmKaren
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Posted By MP Grayson
Sadly we had a lady in our town who slipped and landed on a steak knife, blade up in the cutlery basket.
Not good. RIP.
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Posted By Crim
This had been discussed at some length between my wife and I when we installed our new dishwasher last year. I try to always follow manufacturer's instructions and in this case they state all cutlery should be blade up to ensure proper cleaning, my wife has seen reports of fatalities - people falling onto knives so argued the opposite.
There are small children in our house who do enter the kitchen so we are careful re their safety.
I now load up with cutlery facing down and anything that does not clean first time just goes back in.
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