What is the safest way to handle knives in a food service environment?

Handling knives safely is crucial in a food service environment to prevent injuries. The best practice is to cut away from the body and use a sturdy cutting board. This technique minimizes the risk of cutting oneself, as cutting towards the body increases the chances of an accidental injury should the knife slip or if the food item being cut moves unexpectedly.

Using a sturdy cutting board provides a stable surface that can help prevent the knife from slipping, which further enhances safety while cutting. It also protects both the knife's edge and the surface beneath, which is important for maintaining the tools in good working condition.

The other options do not prioritize safety in knife handling. Cutting towards the body increases the risk of injury, holding the knife without a proper grip makes it difficult to control, and storing knives in a drawer without protection can lead to accidental cuts when reaching for utensils or other items. Therefore, cutting away from the body with a sturdy cutting board is the safest approach when handling knives in any food service setting.