Precautions for using food industry knives
Precautions for using food industry knives: Before use Check the knife: Make sure the blade is not damaged, deformed, chipped or dull, and the handle is firm and not loose. If there is any problem, replace or repair it in time. Choose the right knife: Choose the right knife according to the type, shape and hardness of the food being cut, and do not use it beyond the scope. Wear protective equipment: gloves, goggles, work clothes and safety shoes must be worn to prevent accidental injuries and food contamination. In use Correct grip: Maintain a stable and strong grip, control the strength and angle, the cutting direction is the same as the angle of the blade, the arm is perpendicular to the shoulder, apply downward force, and avoid applying force sideways or backwards. Pay attention to the cutting material: Make sure the cutting material is placed stably and do not touch hard objects when cutting. For very hard food, such as meat bones, use a machete to pre-treat it. Maintain hygiene: Avoid touching food with your hands, try to prevent food residue and juice from splashing during cutting, and keep the working environment clean. After use Clean and disinfect in time: immediately after use, clean with warm water and food-grade detergent, and then disinfect. You can use disinfectant soaking or high-temperature disinfection. |
