4 ways to automate a knives risk assessment

#1 - Simple assessment

Who it's for: Single-site kitchens recording the knives assessment themselves, where you know the equipment and just need a clear record.

What it is: A knives risk assessment records the cut hazards from knives and cutting machines, who is at risk, the controls in place, and any further action. This version keeps each hazard in one group: the hazard, who might be harmed and how, the controls already in place, the risk level, and any further action. You add one group per hazard, prep knives, the slicer, the mandolin, cleaning, storage.

Available on: Basic.

In practice: A single-site deli works through the cut hazards. For "meat slicer", they note who's at risk (whoever operates and cleans it), the controls (guard, training, no cleaning while running, cut-resistant glove), rate it medium, and the further action: refresh slicer training. Next hazard, next group.

Why it works: Each hazard's answers stay in one group, so a control sits with the hazard it addresses and who it protects. Cuts are among the most common kitchen injuries, and this is the record that shows you've managed them.

Steps included:

• 1 grouped assessment (one group per hazard): hazard, who's at risk, controls in place, risk level, further action
• Duplicate the group for each cut hazard

When to upgrade:

1. A manager does the assessment and needs prompting
2. You want photo evidence of knives and storage
3. You run more than one site and need a signed, dated record

#2 - With guidance

Who it's for: Kitchens where a manager completes the assessment.

What it is: The simple assessment with a guidance note in the group, on where cuts actually happen: handling and cutting, passing knives, cleaning (especially slicer blades), and storage. It covers the controls: training, the right knife for the job, blade guards, cut-resistant gloves for cleaning, and safe storage like blocks or sheaths rather than loose in a drawer.

Available on: Standard.

What it adds to the previous template:

1. The moments cuts happen (cleaning, passing) are called out
2. The manager knows the controls, not just to list them
3. The assessment is consistent whoever completes it

Why it works: The guidance sits in the group with the fields, so the assessor knows where the real risk is, cleaning a slicer blade causes more serious cuts than chopping, as they work.

Steps included:

• 1 guidance note in the group (safe handling, passing, cleaning, storage)
• 1 grouped assessment: hazard, who's at risk, controls, risk level, further action

When to upgrade: When the assessment needs photo evidence (Knives RA #3) or a signed, dated record (Knives RA #4).

#3 - With photo evidence

Who it's for: Kitchens that want a visual record of their cutting equipment and how it's stored.

What it is: The guided assessment plus a photo in the group, the slicer with its guard, the knife storage, the cut-glove station. A photo records the actual equipment and how it's kept.

Available on: Standard.

What it adds to the previous template:

1. A photo of the knives, machine, or storage, captured at the time
2. A record that guards and safe storage are in place as described
3. A baseline to compare at the next review

Why it works: A photo of the slicer guard fitted, or knives stored safely, is proof the controls exist, not just a written claim.

Steps included:

• 1 guidance note in the group (safe handling, passing, cleaning, storage)
• 1 grouped assessment: hazard, who's at risk, controls, risk level, further action
• 1 photo in the group (the knives, machine, or storage)

When to upgrade: When the assessment needs a named, dated sign-off (Knives RA #4).

#4 - With photo and signature

Who it's for: Multi-site groups where each kitchen's knives assessment has to be signed, dated, and reviewable from head office.

What it is: The photo assessment plus a signature in the group. The assessor signs to confirm the assessment and set a review date.

Available on: Standard.

What it adds to the previous template:

1. A signature confirming who assessed and when
2. A clear point to set the next review date
3. A complete record (assessment, photo, signature) an auditor treats as best practice

Why it works: The signature makes the assessment owned and dated, and across sites it lets a safety lead confirm every kitchen has assessed its cutting equipment.

Steps included:

• 1 guidance note in the group (safe handling, passing, cleaning, storage)
• 1 grouped assessment: hazard, who's at risk, controls, risk level, further action
• 1 photo in the group (the knives, machine, or storage)
• 1 signature in the group (assessed by)

When to upgrade: When you want Poppi to remind you when a review is due, or pull every site's knives assessments into one report. Those versions are coming in the next post update.

How to pick the right version

You don't need to know our product to choose. Just answer three questions.

Is it just you assessing, or does a manager do it?

If you do it yourself and know the equipment, a plain assessment is enough. The moment a manager does it, the controls need to be on screen. If only you assess, #1 is fine. If a manager does, start at #2.

Do you need evidence, or is a written record enough?

A written assessment meets the duty. Photos make it stronger. If a written record is enough, stop at #2. If you want evidence of guards and storage, #3 adds photos.

Does it need a signed, dated sign-off?

For a single kitchen, the record can stand alone. Across sites, an auditor wants a signature on each. If no sign-off is needed, #3 is enough. If you run more than one site, #4 adds a signature.

Related reading

• Kitchen risk assessment - the wider kitchen assessment knives sit within
• Work equipment risk assessment - the slicer and other machinery in equipment terms
• Specialist equipment cleaning checklist - cleaning the slicer safely, where many cuts happen

Frequently asked questions

Where do most knife injuries happen?

More serious cuts often happen away from the chopping board, cleaning a slicer blade, passing a knife, or reaching into a sink with a knife in it, than during normal cutting. The guidance version calls these out so the assessment covers the real risk, not just "using knives".

What controls reduce knife risk?

Training and supervision, using the correct knife for the task, keeping knives sharp (a blunt knife slips), guards on machines, cut-resistant gloves for cleaning blades, never cleaning a machine while it runs, and safe storage in blocks or sheaths rather than loose in drawers or sinks.

Do I need a separate knives risk assessment?

You can cover knives within a general kitchen risk assessment, but a dedicated knives assessment is useful where there's significant cutting work or machinery like slicers and mandolins. It shows you've given the cut hazards proper attention.

How often should it be reviewed?

At least annually, and whenever you bring in new cutting equipment or after a cut injury or near-miss. Version #4 captures the sign-off and is the point to set the next review.

Where to go next

Cuts are common, sometimes serious, and almost always preventable with the right controls. A knives risk assessment is the record that shows you've managed them. The versions above move from a simple structured assessment to a signed, photo-backed record.

Five more versions are coming in the next refresh that bring AI into the assessment. Poppi can remind you when a review is due, and pull every site's knives assessments into one report. Those need more review time and will land separately.

→ Build your own knives risk assessment on Pilla. The Basic plan unlocks the simple assessment today.