Knife Work SWMS

Knife work in food processing includes boning, filleting, trimming, portioning, and general food preparation using manual knives, powered knives, and band saws. Laceration injuries are the most common incident type in meat processing and seafood processing facilities, ranging from minor cuts to severed tendons and arteries. The repetitive nature of knife work also causes cumulative musculoskeletal injuries to the hand, wrist, and shoulder. Knife sharpness is a safety factor — dull knives require more force, increasing the likelihood of slips and uncontrolled cuts. This template addresses cut-resistant PPE selection, knife maintenance programs, and workstation ergonomics under the WHS Regulation 2025.

Legal Requirements

regulation

WHS Regulation 2025 Part 3.1 — General Risk Management

hrcw category

Work with sharp implements in food processing

code of practice

Hazardous Manual Tasks (binding 1 July 2026 under Section 26A)

section 26a binding

Yes — effective 1 July 2026. Non-compliance is admissible as evidence of breach.

Hazards

Hazard	Consequence	Likelihood
Laceration from knife slipping during cutting	Deep cuts, severed tendons, arterial bleeding	Likely
Stab injury from knife point during boning operations	Penetrating wound, organ damage	Possible
Repetitive strain injury from sustained cutting motions	Carpal tunnel syndrome, tendinitis, shoulder injury	Likely
Cuts during knife sharpening and steeling	Hand lacerations, finger injuries	Possible
Slip on wet floor causing knife contact during fall	Stab or laceration compounded by fall injury	Possible
Band saw contact during portioning operations	Amputation, deep lacerations	Unlikely

Controls (Hierarchy of Controls)

Provide cut-resistant gloves rated to AS/NZS 2161.4 Level 5 for the non-knife hand

Provide mesh aprons and arm guards for boning and filleting operations

Implement a knife sharpening program to maintain blade sharpness and reduce required cutting force

Design workstations at correct height to eliminate bending and awkward wrist positions

Implement job rotation to limit continuous knife work duration for each worker

Provide knife scabbards and secure storage to prevent injuries during carrying and transport

Install non-slip flooring and maintain drainage to prevent wet floor slips during knife work

Train all knife workers in safe cutting techniques with practical demonstration and assessment

Recent Prosecutions

B&E Foods Pty Ltd$375,000

Worker suffered severe injuries from unguarded food processing equipment during cleaning.

2023 — SafeWork NSW v B&E Foods Pty Ltd [2023]

Hilltop Meats Pty Ltd$750,000

Fatal incident in meat processing facility with inadequate equipment guarding and isolation.

2025 — SafeWork NSW v Hilltop Meats Pty Ltd [2025]

What Your SWMS Must Include

✓Cut-resistant PPE specifications including glove rating and replacement schedule

✓Knife sharpening program with maintenance frequency and responsible person

✓Workstation ergonomic assessment for each knife work role

✓Job rotation schedule limiting continuous knife work duration

✓Safe cutting technique training program with competency assessment

Need a compliant Knife Work SWMS?

Our WHS consultants build task-specific SWMS that address laceration prevention, ergonomics, and PPE selection for your food processing knife operations.