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Elements and Performance Criteria

1. Sharpen knives
   • Sharpen knives according to workplace requirements
   • Sharpen knives to maintain bevel edge
   • Use steel correctly to maintain bevel edge and to meet workplace health and safety requirements
2. Work safely with others
   • Use knives in ways which minimise the risk of injury
   • Use knives safely at all times in accordance with workpalce health and safety, hygiene and sanitation, and food safety requirements
3. Maintain knives and associated equipment
   • Maintain knives to hygiene and sanitation, and workplace requirements
   • Maintain, clean and store knife-sharpening equipment to hygiene and sanitation, and workplace requirements
4. Sharpen knives
   • Sharpen knives according to workplace requirements
   • Sharpen knives to maintain bevel edge
   • Use steel correctly to maintain bevel edge and to meet workplace health and safety requirements
5. Work safely with others
   • Use knives in ways which minimise the risk of injury
   • Use knives safely at all times in accordance with workpalce health and safety, hygiene and sanitation, and food safety requirements
6. Maintain knives and associated equipment
   • Maintain knives to hygiene and sanitation, and workplace requirements
   • Maintain, clean and store knife-sharpening equipment to hygiene and sanitation, and workplace requirements

Range Statement

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Performance Evidence

The candidate must be observed maintaining knives for safe and effective use in a meat establishment. Competency must be demonstrated in conjunction with a skill or task requiring the use of a knife. Evidence must demonstrate the candidate’s consistency of performance over time.

The candidate must:

steel a knife correctly

use safe techniques of knife sharpening to workplace, hygiene and sanitation, and health and safety requirements

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Knowledge Evidence

The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:

steps in steeling a knife to maintain edge

technique to sharpen a knife with an appropriate bevel edge

theory of knife sharpening

sterilisation, and hygiene and sanitation requirements related to knife sharpening

workplace health and safety issues related to the use and sharpening of knives

relevant regulatory requirements

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