How can food handlers reduce the risk of cuts and injuries?

Using sharp knives carefully is essential for food handlers to reduce the risk of cuts and injuries. Sharp knives are designed to perform efficiently, which means they require less force to make clean cuts. When food handlers use sharp knives with proper technique, they can maintain better control and accuracy during food preparation, minimizing the likelihood of slips that can lead to accidents.

In contrast, using dull knives can increase the risk of injuries because they require more pressure to cut through food, leading to a greater chance of the knife slipping and causing unintended cuts. Avoiding sharp objects altogether isn't practical in a professional kitchen or even in home cooking, where precise cutting tools are necessary for efficient food preparation. Additionally, simply wearing protective gear does not address the need for skillful handling of tools, as accidents can still occur if the fundamental practice of using knives safely is overlooked.