This Knife Use, Cleaning & Storage SOP (Safe Operating Procedure) covers selecting, using, carrying, cleaning, sanitising and storing kitchen knives such as chef's, paring, boning, bread and utility knives in commercial kitchens. It sets out checking blades and handles, the claw grip, cutting on a stable board, carrying and passing knives, never leaving them in a sink, and safe storage. It's written by WHS specialists, aligned to Australian WHS legislation, and fully editable in Microsoft Word.
Who it's for
Restaurants and cafes
Commercial kitchens and catering businesses
Hotels, pubs and clubs
Aged care, hospital and school kitchens
Butchers, delis and food manufacturers
Use it to
Train and induct workers in exactly how you expect the task to be done
Keep a clear reference at the machine, in the vehicle or on site
Record competency with the built-in sign-off
Show clients, insurers and auditors your safe work methods are written down
What this SOP covers
Cuts and lacerations to hands, fingers or forearms
Cuts to the non-cutting hand from unstable food or a poor grip
Puncture injuries from carrying knives badly or reaching into a sink with a submerged knife
Dull blades slipping or needing too much force
Trying to catch a dropped knife
Cross-contamination from knives not cleaned and sanitised between tasks
Cuts to others from knives left unattended or carried unsafely
Strain from repetitive cutting, poor grip or posture
What's included
7 pre-operational checks, from choosing the right knife and checking the blade and handle to cutting boards and cut-resistant gloves
A 10-step operating procedure covering grip, the claw grip, cutting technique, carrying, dropped knives and passing a knife
Residual blade risk controls and isolating nearby slicers and mincers under their own SOPs
8 shutdown, cleaning, sanitising and storage steps
Emergency actions for cuts and lacerations and dropped knives
PPE checklist and a list of related documents
Competency acknowledgement and worker sign-off
Space for your logo, SOP number, version and review dates
Why use this template
Saves hours compared with writing an SOP from a blank page
Written as clear, numbered steps that workers can follow on the job
Fully editable, so you can match it to your equipment, site and how your team works
The competency sign-off gives you a training record from day one
How it works
Buy online and download straight away. You'll also get an email with your link.
Add your logo, company name, SOP number and dates.
Check it suits your equipment and site, and edit anything you need to.
Train your workers and have them sign the competency acknowledgement.
Need more than one SOP?
This SOP is also included in the Ultimate Hospitality & Events SOP Bundle. At $197 for the whole bundle, it works out much cheaper than buying SOPs one at a time.
Common questions
Does it cover slicers and mincers?
No. Powered food preparation equipment such as slicers, mincers and band saws, and sharpening on powered equipment, are covered by separate procedures.
Does it cover cleaning and sanitising knives?
Yes. It covers washing knives separately, wiping from the back of the blade, sanitising between food types, drying and safe storage.
Are cut-resistant gloves required?
It's recommended, not mandatory. A cut-resistant glove or sleeve on the non-cutting hand is recommended for boning, filleting or repetitive high-risk cutting.
Can I change it?
Yes. It's a Microsoft Word file, so you can add, remove or change any step, check or hazard, and add your own logo and details.
Does it suit my state?
Yes. It's written to the model WHS laws and suits all states and territories, including Victoria under the OHS Act and Regulations.
What if it doesn't suit my work?
You're covered by our 30-day money-back guarantee if it isn't fit for purpose.
