Kitchen Safety Orientation: Knife Safety

This course focuses on the safe and proper use of knives and sharp objects in a kitchen environment. Covering essential knife types such as chef’s knives, paring knives, serrated knives, boning knives, butcher knives, and slicers, the course addresses the unique techniques and precautions associated with each. Learners will gain a deep understanding of knife safety principles, including proper gripping, cutting motions, and awareness practices to minimize the risk of cuts and injuries. The importance of attention to detail and specific safety measures when using commercial slicers is also emphasized.