![]() Is this the patient’s dominant hand? What is their occupation, sporting interests, hobbies or other important hand related activities? How crucial is optimal hand function for this person? Occasionally lacerations of the hand can be self inflicted, necessitating psychological assessment and management. Previous injuriesĪ history of any previous hand injury may predispose to further injury and may also mean the ‘normal’ hand for comparison is actually abnormal. A history of dislocation and reduction before presentation is important, as this may not be detected on examination. Blunt trauma causes quite different injuries to penetrating trauma. For example, a bite to the hand conveys a high risk of developing infection a history of a missed tackle (‘grabbing a jumper’) may cause a flexor tendon injury. It is important to establish what forces were applied to the hand during the injury and the direction of these forces, as well as any special features of the injury. The mechanism of injury gives important clues about the structures involved and potential complications. The aim is not to cover each injury in detail, but to provide a framework so that the general practitioner can confidently assess hand injuries and know which injuries they can manage in their practice and which should be referred to a hand specialist. ![]() This article provides a brief guide to the assessment of hand injuries and outlines the general principles of management for any hand injury followed by more specific detail about common injuries and their management. Contact your local Society Insurance agent to learn more about how Society can protect your business.The causes of hand injuries are varied and include sporting accidents, occupational injuries and bites of various types. Society’s risk management team can help your business identify and eliminate key risk areas. Train Employees How to Handle Meat Slicer Dangers.Knowledge, training and practical procedures can be a powerful tool you owe it to your business and the safety of your employees to take advantage of safe slicing! For more information on reducing cut injuries to your employees, don’t miss these blogs: Do not leave the knife in a sink filled with water. Place it in the dishwasher in a designated spot or wash it in the sink, dry it, and store it properly. When you are done working with the knife, wash it immediately.Avoid talking to others while cutting.If it’s necessary to pass the knife to another employee, place it down on the counter and let the other employee pick it up.When mincing, keep the tip of the knife on the cutting board. Slice away from the body, keeping fingers away from the blade.Do not use the palm of your hand as a cutting board. If you’re using a cutting board, it should be secured.Use personal protective equipment, like cut-resistant gloves or stainless steel mesh gloves.Carry the knife with the blade away from the body and the tip pointing down. Know the proper way to walk with a knife. ![]() Have a specific place for storing knives, like a magnetic wall rack, knife block, or a drawer for knives only with the knife blades covered. ![]() To dive deeper into preventing finger cuts, there are more specific guidelines to implement in your kitchen. If equipment is designed for use with a safe guard, it should be used accordingly.They should understand why it is important and how to properly wear it. Employees should have access to appropriate personal protective equipment to be worn while working the equipment.Inform employees that they should ask for assistance if they are ever unclear on how to properly use the equipment.Equipment training should adhere to the instructions provided by the product manufacturer.This includes instructions on how to use, clean, and store the equipment. Employees should be trained by a knowledgeable staff member.As an employer, become familiar with your state’s minor employment laws. There are restrictions on the equipment that employees under the age of 18 can operate.General Safety Tips for Knives and Meat SlicersĪs an employer, the responsibility falls on your shoulders to provide employees with the knowledge to help them stay safe when working with knives and meat slicers. Reduce the likelihood of finger cuts occurring at your restaurant by implementing a plan to address the hazard. This can be costly for an employer due to medical expenses, employee time off of work, and increased workers compensation premiums. The most common accident in restaurant kitchens are cuts – specifically, finger cuts.
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