There are numerous catering premises around the Westminster area and so it is hardly surprising that a proportion of the cases that are handled by the Westminster ‘no win, no fee*’ lawyers at Accident Advice Helpline involve claims that arise from accidents in commercial kitchens.
The Westminster ‘no win, no fee*’ lawyers are well aware that commercial kitchens can be dangerous places with a mixture of heat, sharp implements and electricity. This is combined with a pressured working environment and lots of slippery substances!
If the risks are adequately controlled by the employer then it should be possible to avoid accidents. However, if an employee is injured in an accident in a catering premises that was not their own fault then they may be able to start a claim for compensation – the Westminster ‘no win, no fee*’ lawyers at Accident Advice Helpline may be able to help with this. You can discuss your claim further by contacting them today on their helpline number – it operates 24 hours a day.
Westminster ‘no win, no fee*’ lawyers and accidents with knives
There are some easy safety tips that should be followed when working with knives. If these simple safety measures are followed then it is far less likely that an accident will occur and that the Westminster ‘no win, no fee*’ lawyers will become involved.
- The key to maintaining safety with knives lies in appropriate training. It is essential that all employers train employees in the safe use of knives. This should include actually using a knife for a job as well as sharpening them
- It is much safer if you use a knife that is suitable for the task and for the food you are cutting. Many accidents have occurred because an employee has used a knife which was not the correct size or shape or was made of the wrong material
- The safest knife is a sharp knife! This may seem strange but when a knife is sharp you to not have to exert as much force on it and you are less likely to have an accident
- Avoid cutting on an unstable surface – it is much safer to cut on a surface that is stable
- Bear in mind that knives can also be a danger when they are being washed
- When you are moving around a commercial kitchen you should always carry a knife with the blade pointing downwards
- Employees can cut themselves on knives when they are being stored e.g. in a scabbard or container so this has to be done safely
- Sometime a knife should be used with protective equipment. A typical example would be for deboning a joint of meat. A suitable protective glove (chainmail) should be worn as should an apron of similar material