Slower cutting cannot compensate for a moving board or rolling ingredient. Establish hygienic board restraint and stable food support first. Stop when hard or frozen material needs excessive force; keep the support hand outside the trained cutting path.
This is reference content written and revised with AI. It has not been verified or approved by a professional. Review by a suitably qualified professional and site authorization are required before use.
Stop before starting
Stop for a chipped blade, loose/slippery handle, moving board, unsupported food, blocked view or hand pain. Never catch a falling knife or search unseen washing water with a hand.
1. Legal and technical scope
| Basis | Scope and limits |
|---|---|
| OSHA restaurant food preparation | Knife/tool selection, safe handling and falling-knife guidance. |
| OSHA 1910.138 | Task-specific hand-protection selection. |
| OSHA 1910.22 | Safe, orderly walking-working surfaces. |
This is general-industry food preparation. Apply task-based hand protection and safe walking/working surfaces, and check State Plan requirements. OSHA restaurant guidance supports knife handling but is not a recipe, sanitation approval or universal glove specification. Select protection for the actual cutting, fit, food-contact and cleaning conditions.
2. Scope and required inputs
Included work
Hand cutting of manageable ingredients on a stable preparation bench and board, followed by separate knife cleaning, drying and protected storage alongside the food-hygiene procedure.
Separate assessment
Powered slicers, bone cutting, deboning, frozen blocks, blade sharpening/replacement and opening sacks with the kitchen knife require separate methods.
| Required input | Evidence to obtain |
|---|---|
| Select food and tool | Ingredient and method; Knife purpose; Work quantity; Hygiene category |
| Inspect knife and grip | Edge condition; Handle security; Grip dryness; Replacement owner |
| Prepare board and bench | Board restraint; Bench height; Light and spacing; Floor and route |
| Support and cut | Food stability; Support hand; Grip and sightline; Cutting resistance |
No actual equipment model, SDS, site measurements, design calculations or authorization record was supplied. Product-specific limits and methods must be verified before use. Federal OSHA is a baseline within its scope; determine the applicable State Plan and local requirements. Manufacturer guidance is not government approval; an incorporated standard differs from voluntary guidance. No nationwide-compliance or expert-approval claim is made.
3. Eight-stage JSA
| Job stage | Hazards and effects | Failure factors | Technical and procedural controls | Site verification | P | S | R | A |
|---|---|---|---|---|---|---|---|---|
| 1. Select food and tool | 1. Knife slip2. Excessive force3. Wrist strain4. Cross contamination | 1. Hard food unreviewed2. Wrong blade3. Packaging cut4. Hygiene mixed | 1. Match tool to ingredient2. Hold excluded materials3. Use separate package tool4. Follow food segregation | 1. Ingredient and method2. Knife purpose3. Work quantity4. Hygiene category | ||||
| 2. Inspect knife and grip | 1. Broken-edge cut2. Handle release3. Slip injury4. Repeat tool defect | 1. Chipped blade2. Loose handle3. Wet grip4. Dull edge forced | 1. Segregate damaged knife2. Check secure handle3. Prepare dry grip4. Refer blade maintenance | 1. Edge condition2. Handle security3. Grip dryness4. Replacement owner | ||||
| 3. Prepare board and bench | 1. Moving-board cut2. Coworker contact3. Floor slip4. Poor posture | 1. Board unsecured2. Crowded edge3. Spill left4. Height unsuitable | 1. Stabilize board hygienically2. Clear cutting space3. Clean standing area4. Arrange comfortable reach | 1. Board restraint2. Bench height3. Light and spacing4. Floor and route | ||||
| 4. Support and cut | 1. Support-hand cut2. Ingredient roll3. Knife slip4. Overuse strain | 1. Hand in blade path2. Food unstable3. Force excessive4. Pace too high | 1. Use trained hand position2. Stabilize ingredient3. Stop excessive resistance4. Control pace and posture | 1. Food stability2. Support hand3. Grip and sightline4. Cutting resistance | ||||
| 5. Change task safely | 1. Knife puncture2. Exposed-edge contact3. Dropped knife4. Coworker surprise | 1. Knife carried with load2. Blade left loose3. Rushed handoff4. Turning while cutting | 1. Set knife down first2. Use designated holder3. Acknowledge pickup4. Separate food transfer | 1. Knife resting place2. Edge direction3. Recipient awareness4. Nearby people | ||||
| 6. Wash and dry separately | 1. Hidden blade cut2. Wet knife drop3. Cloth crosses edge4. Chemical contact | 1. Knife in dish sink2. Slippery handling3. Unsafe wipe direction4. Cleaner mismatch | 1. Identify knives separately2. Use accepted cleaning3. Keep hand path clear4. Follow hygiene products | 1. Knife collection2. Cleaning direction3. Drying support4. Cleaner instructions | ||||
| 7. Hold breakage or pain | 1. Fragment in food2. Repeated cut3. Worsening strain4. Defect reused | 1. Affected food ignored2. Cause unresolved3. Pain hidden4. Repair unverified | 1. Hold knife and food2. Review setup and grip3. Report symptoms4. Verify accepted correction | 1. Damage and food lot2. Hold location3. Worker symptoms4. Replacement and release | ||||
| 8. Store and hand over | 1. Exposed-blade cut2. Missing knife3. Bad knife reused4. Hygiene transfer | 1. Random drawer storage2. Count omitted3. Tag removed4. Wet dirty storage | 1. Use protected storage2. Account for knives3. Transfer defect holds4. Keep storage clean and dry | 1. Knife location and count2. Dryness and protection3. Held tools4. Recipient and actions |
P = likelihood; S = severity; R = risk under the site method; A = site-defined acceptance/authorization. These actual assessment cells are blank. A low score never overrides a missing safeguard or a legal or manufacturer restriction.
4. Fictional scenario and failure mechanisms
This illustration provides educational context. It is not an actual incident photograph or evidence of equipment suitability; any AI-generated depiction is illustrative only.
The scenario and record comparisons are fictional teaching examples, not records of real incidents, measurements, inspections, signatures or approvals.
| Stage | Fictional situation |
|---|---|
| Initial situation | A fictional kitchen worker cuts firm food with a wet handle. |
| Changed condition | The board slips, then the knife is placed in a sink of cloudy dishwater. |
| Failure path | A second worker reaches for dishes without knowing a blade is submerged. |
| Possible outcome | A cut could occur during preparation or cleanup. |
| Prevention barrier | Stop cutting and washing, control access, identify/recover the knife by the accepted safe method and correct board, grip and separate collection arrangements. |
Failure mechanisms
Slower cutting cannot compensate for a moving board or rolling ingredient. Establish hygienic board restraint and stable food support first. Stop when hard or frozen material needs excessive force; keep the support hand outside the trained cutting path.
Plan the moment cutting ends. Put the knife in its designated safe position before moving a food container or turning to a coworker. Use a deliberate set-down and acknowledged pickup rather than an unexpected hand-to-hand pass.
Cut-resistant protection does not make catching a falling knife safe. Check fit and grip, and never hide knives in cloudy washing water. Pain, tingling or weaker grip require a review of tools, workload and recovery rather than a trial repetition of the painful task.
Work sequence: Select food and tool → Inspect knife and grip → Prepare board and bench → Support and cut → Change task safely → Wash and dry separately → Hold breakage or pain → Store and hand over. This is a teaching flow, not a device drawing or a complete operating procedure.
5. Conditional decisions and common errors
| Situation | Required action | Evidence | Proceed when |
|---|---|---|---|
| Board moves | Stop cutting | Board restraint and food support | Stable setup |
| Handle slippery | Set knife down safely | Grip, handle and cleaning status | Grip restored |
| Knife hidden in water | Prevent hand searching | Safe identification/recovery method | Knife accounted for |
| Blade damaged | Hold knife and affected food | Fragment and hygiene disposition | Replacement accepted |
Similar observations, different decisions
The scenario and record comparisons are fictional teaching examples, not records of real incidents, measurements, inspections, signatures or approvals.
| Observation | Insufficient conclusion | Required distinction |
|---|---|---|
| Sharp knife | Edge suitable | Board and hand position still matter |
| Cut-resistant glove | Selected protection | No permission to catch blade |
| Cutting finished | Food separated | Knife storage still required |
6. Roles and responsibilities
| Role | Responsibility |
|---|---|
| Work supervisor | Confirm ingredient and method and the task scope, resources, interfaces and stop authority. |
| Qualified technical reviewer | Review edge condition, model limits, compatibility and unresolved technical conditions within assigned competence. |
| Work crew | Apply the listed controls, report changes and stop when evidence or safeguards are missing. |
| Inspector / assessor | Record actual knife resting place and other relevant checks; do not mark unverified conditions as accepted. |
| Handover authority | Reconcile knife location and count, restrictions and outstanding actions before the next task. Role labels do not establish a legal credential. |
Supervision and handover focus
| Stage | Management action | Evidence |
|---|---|---|
| Select food and tool | 1. Record ingredient and method2. Record knife purpose3. Record work quantity | 1. Ingredient and method2. Knife purpose3. Work quantity |
| Inspect knife and grip | 1. Record edge condition2. Record handle security3. Record grip dryness | 1. Edge condition2. Handle security3. Grip dryness |
| Support and cut | 1. Record food stability2. Record support hand3. Record grip and sightline | 1. Food stability2. Support hand3. Grip and sightline |
| Change task safely | 1. Record knife resting place2. Record edge direction3. Record recipient awareness | 1. Knife resting place2. Edge direction3. Recipient awareness |
| Hold breakage or pain | 1. Record damage and food lot2. Record hold location3. Record worker symptoms | 1. Damage and food lot2. Hold location3. Worker symptoms |
| Store and hand over | 1. Record knife location and count2. Record dryness and protection3. Record held tools | 1. Knife location and count2. Dryness and protection3. Held tools |
7. Hold points and record comparison
| Hold point | Evidence before release | Actual approval |
|---|---|---|
| HP-0 Scope | Hand cutting of manageable ingredients on a stable preparation bench and board, followed by separate knife cleaning, drying and protected storage alongside the food-hygiene procedure. | |
| HP-1 Inspect knife and grip | Edge condition; Handle security; Grip dryness; Replacement owner | |
| HP-2 Support and cut | Food stability; Support hand; Grip and sightline; Cutting resistance | |
| HP-3 Hold breakage or pain | Damage and food lot; Hold location; Worker symptoms; Replacement and release | |
| HP-4 Store and hand over | Knife location and count; Dryness and protection; Held tools; Recipient and actions |
Hold points are internal project checks. They are not universal statutory permits and do not grant work permission. Reassess after defects, changed conditions and shift changes.
Record comparison
The scenario and record comparisons are fictional teaching examples, not records of real incidents, measurements, inspections, signatures or approvals.
The boxes are static record prompts, not interactive or saved approvals. A tick does not establish suitability or permission to restart. Record the evidence, person, time and unresolved issues; retain the change history.
| Record | Insufficient record | Record checklist |
|---|---|---|
| Select food and tool | Only marked “OK” | □ Ingredient and method□ Knife purpose□ Work quantity□ Hygiene category |
| Support and cut | Only marked “OK” | □ Food stability□ Support hand□ Grip and sightline□ Cutting resistance |
| Hold breakage or pain | Only marked “OK” | □ Damage and food lot□ Hold location□ Worker symptoms□ Replacement and release |
| Store and hand over | Only marked “OK” | □ Knife location and count□ Dryness and protection□ Held tools□ Recipient and actions |
8. Site checklist and emergency response
| Site check | Actual result | Person / action |
|---|---|---|
| Select food and tool: Ingredient and method; Knife purpose; Work quantity; Hygiene category | ||
| Inspect knife and grip: Edge condition; Handle security; Grip dryness; Replacement owner | ||
| Prepare board and bench: Board restraint; Bench height; Light and spacing; Floor and route | ||
| Support and cut: Food stability; Support hand; Grip and sightline; Cutting resistance | ||
| Change task safely: Knife resting place; Edge direction; Recipient awareness; Nearby people | ||
| Wash and dry separately: Knife collection; Cleaning direction; Drying support; Cleaner instructions | ||
| Hold breakage or pain: Damage and food lot; Hold location; Worker symptoms; Replacement and release | ||
| Store and hand over: Knife location and count; Dryness and protection; Held tools; Recipient and actions |
Stop work
Stop for a chipped blade, loose/slippery handle, moving board, unsupported food, blocked view or hand pain. Never catch a falling knife or search unseen washing water with a hand.
Emergency response
Put the knife down safely, prevent further contact and obtain site first aid. Use emergency medical assistance for serious bleeding or injury. Hold damaged blades and potentially affected food for the designated hygiene review; do not continue with an injured or numb hand.
9. Sources and review limits
Public-source access/review: 2026-10-13.
| Official source | Reviewed scope and limits |
|---|---|
| OSHA restaurant food preparation | Knife/tool selection, safe handling and falling-knife guidance. |
| OSHA 1910.138 | Task-specific hand-protection selection. |
| OSHA 1910.22 | Safe, orderly walking-working surfaces. |
No actual equipment model, SDS, site measurements, design calculations or authorization record was supplied. Product-specific limits and methods must be verified before use. Federal OSHA is a baseline within its scope; determine the applicable State Plan and local requirements. Manufacturer guidance is not government approval; an incorporated standard differs from voluntary guidance. No nationwide-compliance or expert-approval claim is made.
10. PDF guidance and FAQ
PDF A covers basic task controls; B focuses on technical failures; C covers supervision, records and handover. The article has eight stages with four items per main cell; each PDF has six key stages with three items per main cell. P/S/R/A, measurements, confirmations and signatures remain blank for actual site assessment.
PDFs are complementary six-stage extracts. Apply all eight body stages and the actual equipment/site procedure.
Should a falling knife be caught?
No. Let it fall and keep people clear before safe recovery.
Can knives soak with other dishes?
Keep them separately identified; do not leave a hidden blade for someone to find by hand.
Does a glove solve a moving board?
No. Correct the support and handling method as well as selecting suitable protection.
Has a professional verified or approved this document?
No. Public sources and editorial, layout and consistency checks were reviewed using AI. No site inspection or professional technical approval has been performed. Obtain appropriate professional review before use.
11. Revision history and authorship
This is reference content written and revised with AI. It has not been verified or approved by a professional. Review by a suitably qualified professional and site authorization are required before use.
| Date | Version | Change | Review status |
|---|---|---|---|
| 2026-10-13 | US 1.0 | New US edition from assigned Korean source; task decisions, records and PDFs localized. | AI editorial review; no professional technical approval |
Korean edition revision history: 2026-10-04 (v1.0): initial article, sources, fictional analysis and PDF editorial checks. These are editorial records, not professional technical approval. US v1.0 adapts the earlier edition to United States requirements and terminology.
Site reviewers must add their actual qualifications, scope, date and approval only after the review occurs.