8 ways to protect employees from cuts and lacerations at work

February 27, 2025

Jessica Bowes

Chef chopping vegetables in a commercial kitchen.

WSPS Consultant Andrew Moffett has a deep scar on his left thumb, an unhappy reminder of the painful and traumatic cut he suffered at age 16. It was the second day of his first job, working in the produce department of a grocery store.

The day before, Andrew had been shown how to trim romaine lettuce with a sharp knife, holding the lettuce in his left hand and the knife in his right. On this day, he was given green onions to trim, but no instruction on how to do it. He assumed he was supposed to use the same technique. But when he did, his knife sliced viciously into his thumb.

As Andrew stood there bleeding, his boss walked in. He helped him stop the flow of blood, but then told Andrew he should have used his ‘common sense’ and trimmed the onions on a cutting board.

Today, with years of health and safety experience under his belt, Andrew knows that common sense is something acquired only after many years on the job. “My boss at the time should have provided training on using a knife safely in every situation I would face. He could have incorporated his own common-sense tips and tricks into that training.”

A lack of proper training is one of the biggest contributors to the cuts and lacerations that are taking a toll on both workers and employers in the grocery industry and many others, notes Andrew.

Widespread concern in many industries

Cuts and lacerations are a big worry in many industries, notes Andrew. The grocery industry lists it as one of the top three hazards they want to focus on. The manufacturing, hospitality, warehousing, and food processing industries – where workers are at risk of injury from hand-held tools, equipment and/or machinery – echo those concerns.

Grocery/Retail: Injuries are linked to the use of knives, box cutters, and shears, as well as cutting equipment (deli slicers, band saws, bread slicers, meat grinders, mixers, etc.). “Slicers can cause deep lacerations if fingers or hands come into contact with the blade,” says Andrew. “And knives can slip and cause accidental cuts if not used correctly.”

Manufacturing and Warehouses: Cuts and lacerations are often caused by machinery and equipment with unguarded sharp parts, such as rotary blades, grinders, and conveyors. Improper use of sharp-edged tools such as saws, drills, and utility knives can also lead to serious cuts and lacerations.

Hospitality: Cuts and lacerations are related to the use of knives, slicers, and other sharp objects in food preparation, as well as broken glass and dishes.

Food Processing: Cuts and lacerations are significant hazards in the poultry and meat processing industries. Knives, slicers, and grinders pose potential risks.

Injuries and costs on the rise

According to WSIB Safety Check statistics, between 2021 and 2023, the number of cuts and lacerations claims rose by 17.8% (4,682 claims in 2023), with claims costs keeping pace with a 17.4% increase ($13,845,859 in 2023).

But WSIB claims represent only the tip of the iceberg, says Andrew, because many cuts and lacerations go unreported.

“There is still a belief that these injuries are unavoidable and the cost of doing business. That is not true. With the right combination of controls, risks related to cuts and lacerations can be reduced, preventing unnecessary injuries to workers, and significantly lowering costs to employers.”

8 ways to reduce the risk of cuts and lacerations

Conduct hazard assessments to identify tasks with laceration risks. “Encourage staff to report all cuts and lacerations, no matter how minor they may seem. And. be sure first aid statistics related to cuts and lacerations are collected and included in the hazard assessment,” says Andrew. “This will tell you where you are having the problems, so you can take corrective action.”
Provide the right tools for the job and enforce their use. “We often attempt to use one tool to perform a variety of tasks even when it may not be designed to be multifunctional. This can lead to injuries,” says Andrew. Ensure that you are providing workers with the right tool or equipment for the specific task, and they are using it. Keep a variety of types of knives, and other types of cutting tools on hand to match the need.
Provide step by step practical training on the proper use of all hand-cutting tools. “Watching a video is not sufficient on its own,” says Andrew. “Use the ‘I show you, you show me’ approach to ensure employees can do the task safely.” Explain how hand tools and equipment must be used in every situation the worker encounters. Also, ensure you coach and mentor young or new workers until they are proficient.
Keep blades sharp to reduce the force needed for cutting. It seems counterintuitive to provide sharp knives when trying to reduce cuts/lacerations, but dull blades require more force to cut materials, increasing the risk of slips and injuries. Ensure all cutting tools are regularly serviced and maintained in good condition. This applies to all types of machinery and equipment found on production lines, from powered slicers to knives.
Have machine guarding and lockout/tagout systems in place to ensure workers are safe from the sharp edges on equipment. Train workers how to work safely near the equipment and verify that they understand the purpose of the guarding and the specific lockout/tagout steps for the equipment they are working with. “When assessing the risks of equipment, include those that arise during cleaning, repair and worker movement around the workstation,” says Andrew.
Use good housekeeping practices. Work areas should be kept clean and organized to prevent accidental contact with sharp items. Never leave sharp materials unattended, and be sure they are stored safely when not in use.
Establish work procedures to control hazards and train staff on them. Do not assume that a recently hired worker knows how to use your specific piece of equipment or tool based on their past work experience in your industry. Each piece/brand of equipment will vary in terms of how it operates, how it is cleaned and how your company uses it. Do not rely on “common sense”. What is common sense to you, may not be to others.
Provide personal protective equipment (PPE) to prevent injuries. Workers should wear gloves that fit properly and are made from cut-resistant materials when using sharp hand tools and large cutting equipment like band saws and slicers.