1. Sharpen knives
   • Knives are sharpened according to workplace requirements.
   • Knives are sharpened to maintain bevel edge.
   • Steel is used correctly to maintain bevel edge and to meet OH&S requirements.
2. Work safely with others
   • Knives are used in ways which minimise the risk of injury.
   • Knives are used safely at all times in accordance with OH&S, hygiene and sanitation, and food safety requirements.
3. Maintain knives and associated equipment
   • Knives are maintained to hygiene and sanitation, and workplace requirements.
   • Knife-sharpening equipment is maintained, cleaned and stored to hygiene and sanitation, and workplace requirements.

This describes the essential skills and knowledge required for this unit Where bold italicised text is used further information is detailed in the Range Statement

Demonstrate correct steeling of a knife

Demonstrate safe techniques of knife sharpening to workplace hygiene and sanitation and OHampS requirements

Describe technique to sharpen a knife with an appropriate bevel edge

Explain the preparation of new steel

Explain the theory of knife sharpening

Identify and apply relevant regulatory requirements

List the steps in steeling a knife to maintain edge

Outline sterilisation and hygiene and sanitation requirements related to knife sharpening

State the OHampS issues related to the use and sharpening of knives

The Evidence Guide provides advice on assessment and must be read in conjunction with the Performance Criteria Required Skills and Knowledge the Range Statement and the Assessment Guidelines for this Training Package

The Range Statement relates to the Unit of Competency as a whole. It allows for different work environments within the meat industry and situations that may affect performance. This includes any essential operating conditions that may be present with training and assessment depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts. Bold italics wording in the Elements and Performance Criteria, and Required Skills and Knowledge, is detailed below.