- Train employees in the safe use of knives and safe working practices when sharpening them
- Use a knife suitable for the task and for the food you are cutting
- Put and maintain edge on the knife
- Handling knives
- Store knives securely after use, eg in a scabbard or container
- Use protective equipment as required. For deboning, it is recommended that a suitable protective glove is worn on the non-knife hand, and a chainmail or similar apron is worn.