Morning everyone,
Today’s safety topic is safe use of box cutters and knives.
Most departments should be using the approved safety box cutters provided by the store rather than standard blades or pocket knives.
The main exception is upstairs in the fishing department where knives are sometimes required for specific tasks. In those situations, cut-resistant gloves should be worn where appropriate — especially when training or working with junior staff.
TASK- do we have cut resistant gloves up stairs, where are they? Is everyone looking that jrs are wearing them?
A few reminders:
• Use the correct cutting tool for the task
• Use the approved safety cutters wherever possible
• Cut away from your body
• Keep hands and fingers clear of cutting paths
• Don’t rush while opening cartons, rope, or packaging
• Store cutters safely after use — never leave them loose on counters or shelves
• Report damaged or missing safety cutters
We also regularly cut rope at the tills and process bulk anchor chain throughout the store, so it’s important we stay aware during these tasks and don’t become complacent.
Current rope procedure:
When cutting rope, the rope should first be tied off securely before being cut to prevent recoil, movement, or unraveling.
Example:
If you’re cutting rope under tension or handling anchor chain, stop and think about where your hands are positioned and what happens if the material suddenly moves when released.
Task/discussion:
Let’s discuss the current procedures we use for cutting rope and processing chain.
Do we think the process is safe?
Is there anything we should improve, slow down on, or do differently?
Most injuries involving cutters happen during routine jobs people do every day without thinking, so it’s good to occasionally reset and stay aware.