How to Record a Cuts and Abrasions Video for Your Health and Safety System

Step 1: Set the Scene and Context

Your cuts and abrasions video needs to immediately establish why safe knife use matters and what your organisation's commitment is to protecting staff. Knives are essential tools in many workplaces, but they also present significant risks if not used correctly. Cuts from knives can range from minor injuries to severe wounds requiring hospital treatment.

Why This Topic Matters

Start your video by explaining the fundamental reason these safety arrangements exist. When your team understands the duty of care and the risks involved, they are more likely to follow safe practices.

Sample opening script:

"In this video, I'm going to explain our safety arrangements for the use of knives and how we protect you from cuts and abrasions. We understand that in providing our services, there will be a requirement to use knives. We have a duty to protect our employees' health, safety, and welfare, as well as to reduce risk to a safe level. Knife injuries can be serious—deep cuts can damage tendons, nerves, and blood vessels, and may require surgery and lengthy recovery. That is why we take knife safety so seriously."

What You Will Cover

Tell your viewers what they will learn from this video. This helps set expectations and keeps them engaged throughout.

Key points to preview:

• Why knife safety is a priority
• Training requirements for safe knife use
• How to select the right knife for the task
• Why knives must be kept sharp
• Safe cutting surfaces and techniques
• How to handle, carry, and wash knives safely
• Secure storage requirements
• Risk assessments and protective equipment
• What we monitor during knife use
• First aid provision in knife use areas

The Duty to Protect

Explain your organisation's commitment to staff welfare.

Sample script:

"We have a duty to protect our employees' health, safety, and welfare. When it comes to knife use, this means providing proper training, ensuring knives are suitable and sharp, providing safe working conditions, and monitoring that safe practices are followed. Knife safety is not optional—it is a fundamental part of how we work."

The Goal: Reducing Risk to a Safe Level

Explain what your safety arrangements aim to achieve.

Sample script:

"Our goal is to reduce risk to a safe level. We cannot eliminate all risk when using knives—they are sharp tools designed to cut. But we can significantly reduce the likelihood of injuries through proper training, the right equipment, safe working practices, and ongoing monitoring. The arrangements I am about to describe are how we achieve this."

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Step 2: Plan What to Record vs Write

Before you start filming, plan what content works best on camera versus what should be provided as written supporting materials.

Best for Video (On Camera)

The following content is most effective when explained and demonstrated on camera:

Demonstrating safe knife handling

Show the correct way to hold a knife, the proper cutting technique, and how to control the blade. Visual demonstration is far more effective than written description.

Showing how to carry a knife safely

Demonstrate how to walk with a knife—blade pointing down, at your side, announcing your presence. This needs to be seen, not just read.

Demonstrating safe washing technique

Show how to wash a knife safely, with the blade pointing away from your body and your hand clear of the cutting edge.

Showing proper storage

Show your knife storage facilities and explain why secure storage matters.

Explaining what to do if an accident occurs

Describe the first aid provision and what steps to take if someone is cut.

Best for Supporting Written Text

The following content works better as written reference materials that accompany your video:

The knife use risk assessment

The detailed risk assessment identifying hazards and controls should be available as a written document.

PPE requirements for specific tasks

Details on when protective gloves, chainmail, or aprons are required.

First aid location information

Where first aid kits are located and who the trained first aiders are.

Knife maintenance schedules

Information on how often knives are sharpened and who is responsible.

Incident reporting procedures

How to report a cut or near-miss.

Sample Content Split

On camera: "When you carry a knife, always carry it with the blade pointing downwards, held at your side. Never carry a knife at arm height or pointing outwards. If you are walking through an area where others are working, announce yourself—say 'knife behind' or 'sharp behind' so people know to give you space. Let me demonstrate."

In written materials: Provide the full risk assessment for knife use, including the specific PPE requirements for different tasks and the locations of first aid equipment.

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Step 3: Explain the Core Rules and Requirements

This is the heart of your video. You need to cover your organisation's safety arrangements for knife use clearly and thoroughly, based on the technical content provided.

Training for Safe Knife Use

Explain the training requirement.

Sample script:

"Our first safety arrangement is training. We provide training for employees in the safe use of knives and safe working practices when sharpening them. You will not be asked to use a knife until you have received this training. Training covers how to hold the knife, proper cutting technique, how to carry and store knives safely, and what to do if an accident occurs."

What training covers:

• Correct grip and hand position
• Proper cutting technique
• How to use a sharpening steel
• Safe carrying procedures
• Washing knives safely
• Storage requirements
• What to do in an emergency

Sample script:

"If you have not received knife training, tell your manager immediately. Do not attempt to use a knife without proper instruction. Even if you have used knives at home or in previous jobs, our training ensures everyone follows the same safe practices."

Selecting the Right Knife

Explain the importance of using appropriate knives.

Sample script:

"We encourage staff to use a knife suitable for the task and for the food being cut. Different tasks require different knives. A small paring knife for delicate work, a chef's knife for general chopping, a bread knife for slicing—using the right tool makes the task easier and safer. Using the wrong knife forces you to apply extra pressure or use awkward technique, which increases the risk of slipping and cutting yourself."

What this means in practice:

• Different knives are provided for different tasks
• Staff are trained to select the appropriate knife
• Using a knife for unintended purposes is not permitted
• If you are unsure which knife to use, ask

Sample script:

"Before you start a task, think about which knife is right for it. If you are not sure, ask someone with more experience. Never force a knife to do a job it is not designed for—that is when accidents happen."

Keeping Knives Sharp

Explain why sharp knives are safer than dull ones.

Sample script:

"We arrange for all knives to be kept sharp. This might seem counterintuitive, but a sharp knife is safer than a dull one. A sharp knife cuts cleanly with minimal pressure. A dull knife requires you to push harder, which increases the risk of the knife slipping and cutting you. Keeping knives sharp is a safety measure, not just a quality measure."

What this means in practice:

• Knives are regularly sharpened
• Staff are trained in using sharpening steels for honing
• Professional sharpening is arranged when needed
• Dull knives are taken out of use until sharpened
• Staff should report knives that have become dull

Sample script:

"If you notice a knife is becoming dull—if you have to press hard to cut, or if the knife is slipping on the surface of what you are cutting—report it. We will arrange for it to be sharpened. Never continue using a dull knife just because it is convenient."

Stable Cutting Surfaces

Explain the requirement for proper preparation tables.

Sample script:

"We install preparation tables which provide a stable cutting surface. You should always cut on a stable, secure surface—never on something that could move or wobble. A cutting board that slides around is dangerous. Ensure your cutting surface is secure before you begin."

What this means in practice:

• Preparation tables are designed to be stable
• Cutting boards are used and secured to prevent movement
• Wet cloths under cutting boards prevent slipping
• You never cut while holding food in your hand
• The cutting surface is at an appropriate height

Sample script:

"Before you start cutting, check your surface. Is the cutting board secure? Put a damp cloth underneath if it tends to slide. Is the table stable? Never cut on something that could move unexpectedly. A moment's preparation prevents accidents."

Safe Handling During Washing

Explain how to handle knives safely when washing.

Sample script:

"We ensure staff understand the importance of carefully handling knives when washing up and carrying a knife with the blade pointing downwards. When washing a knife, always hold the handle and keep the blade pointing away from your body. Never leave knives submerged in soapy water where someone might reach in without seeing them."

What this means in practice:

• Wash knives separately, not mixed with other items
• Hold the knife by the handle, blade away from you
• Wash along the spine of the blade, not across the edge
• Dry knives carefully, again keeping the blade away from you
• Never leave knives in sinks or washing up bowls

Sample script:

"Reaching into a sink full of soapy water and finding a knife blade is a common cause of cuts. Never leave a knife in the sink. Wash it, dry it, and put it away immediately. If you find someone else has left a knife in the sink, remove it carefully and remind them of the correct practice."

Secure Storage

Explain the storage arrangements.

Sample script:

"We provide storage facilities for knives so they are always secure and away from areas where they can be accessed by customers. Knives should never be left lying around. When not in use, they go in their designated storage—knife blocks, magnetic strips, or secured drawers. This protects both staff and anyone else who might be on the premises."

What this means in practice:

• Designated storage locations for all knives
• Storage keeps blades protected and secure
• Storage is out of reach of unauthorised persons
• Knives are returned to storage immediately after use
• Storage is checked regularly to ensure all knives are accounted for

Sample script:

"When you finish using a knife, it goes straight back to storage. Not on the worktop, not in a drawer loose—in its proper place. This ensures the knife is protected, and no one accidentally encounters an unsecured blade."

Risk Assessment and Protective Equipment

Explain how risk assessments identify PPE requirements.

Sample script:

"We conduct a risk assessment for the use of knives to identify whether further control measures are required, like the use of protective equipment. For certain high-risk tasks, we recommend protective equipment. For deboning, for example, it is recommended that a suitable protective glove is worn on the non-knife hand, and a chainmail or similar apron is worn."

What the risk assessment identifies:

• The specific hazards of knife use in your operation
• Tasks that present higher risk
• Control measures including PPE requirements
• Training needs
• Monitoring requirements

Sample script:

"The risk assessment looks at how we use knives and what additional protection is needed. For routine cutting work, the training and safe practices I have described may be sufficient. For higher-risk tasks—like deboning where you are cutting towards your body—protective equipment is essential."

PPE for high-risk tasks:

• Cut-resistant gloves for the non-knife hand
• Chainmail or protective aprons for tasks like deboning
• The correct PPE must be worn—no exceptions
• PPE is checked for damage before use
• Damaged PPE is replaced immediately

Sample script:

"If your task requires protective equipment, wear it. The glove goes on your non-knife hand—the one guiding the food. The apron protects your torso during tasks where the knife might slip towards your body. This equipment exists because the risk assessment identified these tasks as needing additional protection."

Monitoring Knife Use

Explain what is monitored during knife use.

Sample script:

"We continually monitor the use of knives to ensure that safe practices are followed. This monitoring covers several specific points that I am going to explain, because they represent common unsafe practices we want to prevent."

Knives not left on worktops:

"We monitor that knives are not left out on the worktop surfaces where they can be accidentally pushed off. A knife falling from a worktop can cause serious injury—people instinctively try to catch falling objects, and catching a falling knife can result in severe cuts. Knives go in storage, not on surfaces."

Sample script:

"Never leave a knife sitting on a worktop. If you need to put it down temporarily, place it at the back of your cutting board, blade facing away from you. But as soon as you finish using it, it goes to storage. Knives on worktops get knocked off—and that is when people get hurt."

Knives not used as can openers:

"We monitor that knives are not used as a can opener. Knives are for cutting—not for prying, opening cans, or any other purpose. Using a knife as a can opener puts extreme stress on the blade and can cause it to snap or slip, resulting in injury."

Sample script:

"A knife is not a can opener. It is not a screwdriver. It is not a lever. If you need to open a can, use a can opener. Using the wrong tool for the job is dangerous. If you see someone using a knife inappropriately, say something."

Knives not carried with other objects:

"We monitor that knives are not carried while carrying other objects. When you carry a knife, that should be the only thing you are carrying. Juggling a knife along with plates, pans, or ingredients increases the risk of dropping something—and a dropped knife is a dangerous knife."

Sample script:

"When you need to move a knife from one place to another, make a dedicated trip. Do not try to carry it along with other items. The moment you are balancing multiple things, your control is compromised. Put the other items down, move the knife, then come back for everything else."

No horseplay with knives:

"We monitor that staff do not engage in horseplay with a knife. This should go without saying, but we make it explicit: knives are not toys. Waving knives around, mock threatening gestures, or any kind of playing with knives is absolutely prohibited."

Sample script:

"Knives are serious tools that can cause serious injuries. There is no circumstance where joking around with a knife is acceptable. If you see anyone behaving inappropriately with a knife, report it immediately. This is a zero-tolerance issue."

Knives not carried in pockets:

"We monitor that staff do not carry knives in their pockets. Putting a knife in your pocket is dangerous for obvious reasons—movement can cause cuts, and reaching into a pocket with a knife is extremely hazardous."

Sample script:

"Never put a knife in your pocket. When you need to move a knife, carry it properly—at your side, blade down. If you need your hands free, put the knife in storage first. There is no safe way to carry a knife in your pocket."

First Aid Provision

Explain the first aid arrangements for knife use areas.

Sample script:

"We ensure that in the event of accidents, there is first aid provision in the area where knives are utilised. If someone does cut themselves, first aid equipment and trained first aiders are available. Know where the first aid kit is and who the trained first aiders are in your area."

What this means in practice:

• First aid kits are located in or near knife use areas
• First aiders are available during working hours
• Staff know how to summon first aid help
• Serious cuts require immediate attention
• All cuts, even minor ones, should be treated and reported

Sample script:

"If you cut yourself, no matter how minor it seems, get it treated properly. Clean and dress the wound using the first aid kit, or get help from a first aider if needed. All cuts should be recorded so we can identify patterns and improve our safety arrangements."

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Step 4: Demonstrate or Walk Through the Process

Now walk your viewers through exactly how safe knife use works in practice.

Before You Start

Sample script:

"Before you pick up a knife, there are things you need to check.

First, have you been trained? If not, do not use the knife. Tell your manager you need training.

Second, is this the right knife for the task? Select the appropriate knife for what you are going to be cutting.

Third, is the knife sharp? If it is dull, report it and get a sharp one.

Fourth, is your cutting surface stable? Put a damp cloth under the cutting board if needed.

Fifth, do you need PPE? If the task requires protective gloves or an apron, put them on now.

Once you have checked all of these, you are ready to begin."

Proper Knife Grip and Technique

Demonstrate safe cutting technique.

Sample script:

"Let me demonstrate the correct way to hold and use a knife.

Grip the handle firmly with your dominant hand. Some people grip the blade at the bolster for more control—this is acceptable if you have been trained to do so.

Your other hand—the guiding hand—holds the food you are cutting. Curl your fingers under, with your knuckles facing the blade. This 'claw grip' keeps your fingertips safely tucked away. If the knife slips, it will contact your knuckles, not your fingertips.

Cut with a smooth motion. Let the sharpness of the blade do the work. Do not force or hack at what you are cutting.

Keep your eyes on what you are doing. Do not get distracted or look away while the knife is moving."

Carrying a Knife

Demonstrate safe carrying.

Sample script:

"When you need to carry a knife from one place to another, here is the correct technique.

Hold the knife at your side, with the blade pointing downwards. Your arm should be straight at your side, not extended outward.

Walk at a normal pace—do not run.

If you are moving through an area where others are working, announce yourself. Call out 'sharp behind' or 'knife coming through' so people know to give you space.

Never carry a knife while carrying other items. If you need to move other things as well, make separate trips.

Do not gesture with the knife or point with it. Keep it at your side until you reach your destination."

Washing a Knife

Demonstrate safe washing technique.

Sample script:

"Washing a knife requires care. Here is the safe way to do it.

Never leave a knife in a sink of water where it could be hidden. Wash it immediately after use.

Hold the knife by the handle, with the blade pointing away from your body.

Run water over the blade and use a sponge or cloth to clean it. Wipe along the spine of the blade, not across the cutting edge.

Rinse the blade with the same care, keeping it pointed away from you.

Dry the knife immediately with a clean cloth, again wiping along the spine, not across the edge.

Return the knife to its storage location straight away."

Storing a Knife

Demonstrate proper storage.

Sample script:

"When you finish using a knife, it goes immediately to storage.

Our storage facilities keep blades secure and protected. Whether you are using a knife block, a magnetic strip, or a secured drawer, the principle is the same: the knife is held securely with the blade protected.

Slide the knife carefully into its storage position. Do not throw or drop knives into storage.

Make sure the knife is fully seated in its storage position—a knife that is loosely placed could fall out.

Knives in storage should only be accessible to trained staff. This protects everyone else who may be on the premises."

If an Accident Happens

Explain what to do if someone is cut.

Sample script:

"If you cut yourself, here is what to do.

For minor cuts, apply pressure with a clean cloth or paper towel to stop the bleeding. Clean the wound with water and apply an appropriate dressing from the first aid kit.

For more serious cuts—deep wounds, wounds that will not stop bleeding, or cuts to tendons or nerves—get help immediately. Apply pressure to control bleeding and seek medical attention. Do not try to assess serious wounds yourself.

All cuts should be treated properly and reported. Even minor cuts can become infected if not properly cleaned and dressed.

If you witness someone else being cut, help them get treatment. Make the area safe to prevent further accidents."

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Step 5: Highlight Common Mistakes and How to Avoid Them

This section helps your team avoid the errors that lead to knife injuries.

Mistake 1: Leaving Knives on Worktops

Signs this is happening:

• Knives are found lying on worktop surfaces
• Staff put knives down "just for a moment" but forget them
• Knives are on worktops when staff are not actively using them
• Near-misses where knives are almost knocked off surfaces

How to avoid it:

• Return knives to storage immediately after use
• If you must put a knife down temporarily, place it at the back of your cutting board
• Never leave a knife on the edge of a surface
• Build the habit: finish task, clean knife, store knife

Sample script:

"A knife on a worktop is an accident waiting to happen. It can be knocked off, grabbed accidentally, or pushed onto someone below. The rule is simple: if you are not actively using the knife, it goes in storage. Not in a minute, not after you finish this other thing—now."

Mistake 2: Using Knives as Can Openers or Other Tools

Signs this is happening:

• Bent or damaged knife tips
• Staff using knives to pry lids or open containers
• Knives being used for non-cutting tasks
• Staff reaching for knives when other tools are needed

How to avoid it:

• Provide appropriate tools for non-cutting tasks
• Train staff that knives are for cutting only
• Check knives for damage regularly
• Address misuse immediately when observed

Sample script:

"A knife is a cutting tool—nothing else. When you use a knife to pry something open, you put extreme lateral stress on the blade. It can snap. It can slip. Either way, you risk serious injury. If you need to open something, use the right tool for that job."

Mistake 3: Carrying Knives While Carrying Other Objects

Signs this is happening:

• Staff seen carrying knives along with plates, pans, or ingredients
• Staff reluctant to make separate trips
• Near-misses where items are almost dropped
• Juggling items while moving through the workspace

How to avoid it:

• Make the rule clear: one knife, nothing else
• Provide convenient storage so trips are short
• Address the behaviour immediately when observed
• Lead by example

Sample script:

"When you carry a knife with other items, you have divided attention and compromised control. If you start to drop something, instinct takes over—and grabbing at a falling knife causes serious injuries. Make dedicated trips. It takes a few extra seconds and could save you from a trip to hospital."

Mistake 4: Engaging in Horseplay with Knives

Signs this is happening:

• Joking around involving knives
• Waving knives, mock threatening gestures
• Throwing or tossing knives
• Treating knife safety rules as optional

How to avoid it:

• Zero tolerance policy, clearly communicated
• Immediate action when horseplay is observed
• Training emphasises the serious nature of knife safety
• Create a culture where this behaviour is unacceptable

Sample script:

"There is no grey area here. Horseplay with knives results in immediate disciplinary action. Knives can cause injuries that change lives—severed tendons, permanent nerve damage, disfiguring scars. This is not something we joke about. Ever."

Mistake 5: Carrying Knives in Pockets

Signs this is happening:

• Staff putting knives in apron or trouser pockets
• Knives being found in unexpected places
• Staff reaching into pockets and getting cut
• Movement restrictions because of pocketed knives

How to avoid it:

• Clear rule: never put knives in pockets
• Provide proper carrying and storage facilities
• Address the behaviour immediately when observed
• Explain why pocket carrying is dangerous

Sample script:

"Putting a knife in your pocket is never safe. When you move, sit, bend, or reach, the knife can shift. Reaching into a pocket with a knife is how people get stabbed. If your hands need to be free, put the knife in storage. There is no shortcut worth the risk."

Mistake 6: Using Dull Knives

Signs this is happening:

• Staff having to push hard to make cuts
• Knives slipping on food surfaces
• Uneven, ragged cuts
• Staff avoiding certain tasks because knives do not work well

How to avoid it:

• Regular sharpening schedule
• Train staff to recognise when knives are dull
• Make it easy to report dull knives
• Never pressure staff to continue with dull equipment

Sample script:

"A dull knife is more dangerous than a sharp one. When you have to force a dull knife, you lose control. If you notice a knife is not cutting cleanly, report it. We will get it sharpened. Never struggle on with a knife that is not doing its job."

Mistake 7: Cutting on Unstable Surfaces

Signs this is happening:

• Cutting boards sliding during use
• Cutting directly on unsuitable surfaces
• Wobbly tables or workstations
• Staff holding food in their hands while cutting

How to avoid it:

• Provide stable preparation tables
• Use damp cloths under cutting boards
• Never cut while holding food in your hand
• Check surface stability before starting

Sample script:

"Before you make a single cut, check your surface. Is the cutting board secure? If it slides, put a damp cloth underneath. Is the table stable? Never cut on something that could move unexpectedly. These small checks prevent serious injuries."

Mistake 8: Leaving Knives in Sinks

Signs this is happening:

• Knives found submerged in soapy water
• Staff reaching into sinks without looking
• Cuts from hidden knives in washing up water
• Knives not being washed and stored immediately

How to avoid it:

• Clear rule: never leave knives in sinks
• Wash knives immediately after use
• If you find a knife in the sink, remove it carefully
• Remind colleagues of the correct practice

Sample script:

"A knife hidden in soapy water is a trap. Someone will reach in without looking and find the blade the painful way. Never leave a knife in the sink. Wash it, dry it, store it—immediately. If you find someone else has left a knife in the sink, remove it carefully and have a word with them."

Mistake 9: Not Wearing Required PPE

Signs this is happening:

• Cut-resistant gloves not worn for high-risk tasks
• Protective aprons not used for deboning
• PPE available but not used
• Staff unaware of when PPE is required

How to avoid it:

• Make PPE requirements clear for each task
• Ensure PPE is readily available
• Check that PPE is worn before high-risk tasks
• Address non-compliance immediately

Sample script:

"If the task requires protective equipment, wear it. No exceptions. The risk assessment identified these tasks as needing extra protection. The glove is not optional. The apron is not optional. If you do not have the right PPE, do not start the task—get the equipment first."

Mistake 10: Not Reporting Cuts and Near-Misses

Signs this is happening:

• Staff treat minor cuts themselves without reporting
• Near-misses are not mentioned to managers
• No learning from incidents because they are not recorded
• Cuts only discovered when challenged

How to avoid it:

• Create a culture where reporting is encouraged
• Make reporting easy and non-punitive
• Act on reports to improve safety
• Review reports regularly to identify patterns

Sample script:

"Every cut, no matter how minor, should be treated properly and reported. Every near-miss should be reported too. We are not trying to catch people out—we want to learn and improve. If the same near-miss keeps happening, we need to know so we can fix the underlying problem."

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Step 6: Summarise the Key Takeaways

End your video with a clear summary of the most important points.

Our Commitment to Your Safety

Sample script:

"Let me summarise the key points you need to remember.

First, we have a duty to protect your health, safety, and welfare when using knives. We take this seriously. The arrangements I have described exist to keep you safe."

The Core Rules

Sample script:

"Use the right knife for the task. Keep knives sharp. Use a stable cutting surface. Carry knives at your side, blade down, announcing yourself. Wash knives carefully, blade away from you. Store knives immediately after use. Wear PPE when required."

What We Monitor

Sample script:

"We monitor for unsafe practices: knives left on worktops, knives used as can openers, carrying knives with other objects, horseplay, and knives in pockets. If you see any of these, speak up. If we observe them, we will address them—for everyone's safety."

First Aid and Reporting

Sample script:

"Know where the first aid kit is and who the trained first aiders are. If you cut yourself, get it treated properly. Report all cuts and near-misses so we can learn and improve."

Your Responsibility

Sample script:

"Knife safety is everyone's responsibility. Follow the training you have received. Use the correct techniques. Speak up if you see something unsafe. Report any concerns. Together, we keep each other safe."

Final Message

Sample script:

"Knives are essential tools, but they demand respect. A moment's carelessness can result in an injury that affects you for life. Follow the practices I have described. Never cut corners—sometimes literally. If something does not feel safe, stop and ask. Your safety is more important than any task."

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Bringing It All Together

Your cuts and abrasions video should leave your team with a clear understanding of:

• Your organisation's duty to protect employees using knives
• The importance of training before using knives
• How to select the right knife and keep it sharp
• Safe cutting surfaces and techniques
• How to carry, wash, and store knives safely
• When PPE is required and why it must be worn
• What practices are monitored and why
• First aid provision and reporting requirements

Pair your video with written reference materials including the knife use risk assessment, PPE requirements for specific tasks, first aid locations, and incident reporting procedures. This combination of engaging video content and practical reference materials will give your team the knowledge they need to use knives safely and avoid cuts and abrasions.