Would she be happy for you to pass her details onto me please?

I've found a similar device. I'm looking into it further. Here is the link:
https://www.seensafety.com

I appreciate your input. I've explored Workbridge, and I must say, there's an abundance of valuable resources available there!
When it comes to addressing discrimination, I'm thoroughly familiar with the Human Rights Act, especially given my role in Human Resources. Our team is wonderfully diverse, and I'm committed to equipping all employees with the resources they need to thrive and stay safe. In sharing my thoughts here, I've aimed to provide a clear perspective in order to receive constructive feedback.

This is something that would be suitable for all our teams in the field and a great suggestion. Thanks. I'll look it up.

Your insights underscore the importance of embracing diversity and inclusivity, values that both the company and I strongly endorse. I'm puzzled as to why my post may have been interpreted differently by you. My intention, which I want to stress, is to promote a safe and inclusive workplace environment through meticulous planning, ensuring the well-being of all individuals. I respectfully disagree with the characterization of the post as having "extremely negative connotations." Furthermore, as someone who has been in New Zealand for several decades, I'm uncertain how to interpret your use of "here in NZ." Mentioning organizations like Paralympics NZ and Whaikaha reflects a proactive approach to gathering information and support. Thank you for sharing your insights.

Those guards give food for thought for a few products. For the majority they hold the produce in the air and slice it while turning. Thanks for that.

The problem is they have complained the gloves affect how they hold the produce as they cannot feel if they are applying too much pressure and so many more excuses. The fingers are the main areas they're cut and feeling the produce comes from the fingers. Therefore, the finger guards won't solve the issue.

I totally agree. Thank you for your input.

Thank you to you all for time, wisdom, and willingness to share on this issue. Your input has been incredibly valuable. The perspectives offered have given me a fresh understanding of how to approach and tackle the issue. I now have practical solutions that I hadn't considered before.

I'd like to add it's heartening to be part of such a supportive community where individuals generously contribute their expertise to help others.

Thank you for the informative response.

The employees wear the glove in the hand they hold the produce in. This was a compromise to them wearing both gloves as there were a few who found the gloves difficult to control the knife.

Majority of the employees are in NZ on working holiday visas from Asia and are only in the country for 3 to 6 months. This poses another challenge for H & S as there is sometimes a language barrier and we have to get a staff member to interpret the induction. I use a lot of imagery in the induction and have included mandarin and English in the presentation and written documents too.

The high staff turnover is a contributing factor to the cuts. I should have mentioned this is in my initial question.

I think reviewing the induction process may be something else I should look into.

Hi Robb
Thanks for the input.
We grow leafy green vegetables and the process in the Packhouse is cutting off the bottoms of the vegetable. It is a fast paced environment and that is one of the issues. To slow down the process for individuals, more staff have been employed .
Sharp knives must be used to prevent damage to the produce. In answer to your questions:
1. A full assessment has been carried out and different options trialled including using chopping boards. The chopping boards were before my time. I still think they would be a better option but have been told the product got damaged as too much force was being applied and the boards did not fit well even after trying to set them at different angles.
2. Yes we have looked into the times and veges. It is random.
3. We have inducted and trained all the staff in the correct techniques. We have asked for input on controlling the risk. The majority mentioned gloves.
4. I've sat down 2 of the workers separately and they aren't use to wearing them and find them uncomfortable. They only wear the one glove on the non dominant hand. The problem with one of the workers is she has been with the company a long time and is not adapting to change. Unfortunately this does have a negative impact on other workers.

Due to the nature of the business, at this point, there are no other alternatives except PPE.

Thank you for all the information. All are valid and it gives me something to work with.