List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.
Element | Performance criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Operate whizzard knife | 1.1 Use knife in accordance with workplace requirements 1.2 Operate knife in accordance with workplace health and safety requirements |
2. Maintain whizzard knife | 2.1 Maintain knife according to manufacturer's specifications and work instructions |
The candidate must operate and maintain a whizzard knife.
The candidate must:
operate a whizzard knife competently and safely in accordance with the work instructions for one work station in a meat processing operation
identify potential sources of contamination
perform basic maintenance of the knife
follow hygiene and sanitation procedures for the use of the knife at a particular work station
follow workplace health and safety procedures for the use of the knife at a particular work station
apply relevant regulatory requirements
The candidate must demonstrate a basic factual, technical and procedural knowledge of:
basic operating principles
workplace health and safety requirements related to using the knife
work instructions for a particular work station
relevant regulatory requirements
hygiene and sanitation requirements for a particular work station
Assessment must occur in the workplace under normal production conditions.
Competency must be demonstrated at normal chain speed.
As a minimum, the following three forms of assessment must be used:
quiz of underpinning knowledge
workplace demonstration
workplace referee or third-party report of performance over time
Assessors must satisfy the current standards for RTOs.