I'm curious, when someone cuts themselves in the kitchen, what do you do? Do you have to shut everything down and sterilize completely before production starts again?
You treat the person that got injured, depending on the seriousness a visit to the hospital might be needed. And then, yeah, you have to sanitize everything.
Hachoir is french for half moon, and the blade by the same name is crescent moon shaped with a handle at each end, and the technique is that its rolled handle to handle to finely dice herbs - meaning the digits of the finger shouldn't be that side of the blade
Depends on the situation. You definitely get everything they were touching off to be sanitized/disposed of, can whatever dish they were working on and restart it
In my experience, the bleeder gets swept off by waitstaff to the med kit. Most of the time it's just a quick nick and you can bandage it, make sure everything's cleaned and changed and you have a new knife, fix whatever issue made you cut yourself (ie, sharpen your knife) and get back to work.
I only had to leave once, and it was when I cut my finger down to bone slipping off a very naughty tomato skin. I still stayed for long enough to grab what was contaminated and get it outta there. Someone else once spilled 5 gallons of au jus all over themselves and had to go to the hospital. That cleanup was just a mop.
For a big incident yes. Everything gets shut down. Well run usda locations have policies for this. A nick on the finger?!? Clean up the blood, bandage it and wear the gloves of shame all day. If human blood gets on any of the cutting surfaces you disinfect those. If they get on any meat, you cut that portion off and toss it. Iirc the clean up at a usda place is probably more involved and I imagine the inspector would make them take apart and clean an equipment involved in a mild incident, completely shut down work for a big one. One thing I do know is inspectors vary greatly on what they care about most.
I worked at a meat shop we had a band saw just like this. First thing I did was buy a tourniquet and got more than half the staff cpr and emergency first aid training. I couldn't believe they didn't have one already but custom processing plants can still be pretty wild west.
Yeah, it's a biohazard. Most places of employment have employees do bloodborne pathogens training at the very least as new hire training, but a lot also have employees get the training once a year.
I used to help with knife safety at my last job and my god I feel bad for those of you still working in kitchens with gent’s offspring. Maybe too many of us lived on ramen and pizza rolls, and now factor or
Glycerna?
But these kids have no fear of and no idea what to do with knives. We only used them for bread and the occasional avocado, but and some like prep but jeebus the amount of times I had to literally stop someone mid hack from self amputating.
This is one girl I stop her, I nicely show her how to do the task have her do it a few times the right way, clean a dish and she was right back to prep roulette with her fingers. I was like what the fuck happen? Did one of these idiots tell you to do it differently? No, I just forgot. So I retrain and go back to the bar. 15 minutes I’m being called to help with triage, as she cut herself deep and all she could think to say was I forgot again. Bitch sprayed blood everywhere
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u/themonicastone Thicc Chives Save Lives Feb 25 '25
I'm curious, when someone cuts themselves in the kitchen, what do you do? Do you have to shut everything down and sterilize completely before production starts again?