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Catering Risk Assessment Form - Kitchen Knives


This Catering Risk Assessment Form - Kitchen Knives has been written to consider the hazards involved with using knives, cleavers or other cutting or chopping tools in a catering kitchen. Knives are used all the time in every catering kitchen and it is easy to forget how dangerous they can be and how easy it is for people to cut themselves. Even experienced cooks/chefs can cut themselves as well as novices, so it is important to carry out a risk assessment.

This Risk Assessment Form is designed to help you to identify the hazards inherent in using these tools in your specific situation and from that identification you will be able to create safer methods of working.

To help you with this process you may find it useful to read our Guidance Notes On Completing A Risk Assessment.

As this Catering Risk Assessment Form - Kitchen Knives draws on a variety of real life situations, some of the hazards identified may be relevant for the business others may not. Likewise, with both the “existing controls” and the “further controls/actions” needed, some may apply and others will not. How the control measures differ will depend entirely on the relevant company’s current health and safety procedures, but those shown provide an idea of how they could work.

Optional phrases / clauses are enclosed in square brackets. These should be read carefully and selected so as to be compatible with one another. Unused options should be removed from the document.

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