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Elements and Performance Criteria

  1. Sharpen knives
  2. Work safely with knives
  3. Maintain knives and associated equipment

Required Skills

Required skills

reporting problems orally to supervisor

using knives safely

using a sharpening stone to sharpen knives

using a steel to maintain the bevel edge on a knife

Literacy skills used for

interpreting OHS procedures

Required knowledge

impact of a sharp knife on speed of filleting and yield of fillet

impact of incorrectly sharpened knives on the appearance of fillets

impact of incorrectly sharpened stored and maintained knives on personal safety

OHS requirements in regard to sharpening and using knives

principles of sharpening a knife

type shape and purpose of knives used when cleaning and filleting fish

Evidence Required

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package

Overview of assessment

Critical aspects for assessment evidence required to demonstrate competence in this unit

Assessment must confirm the ability to

correctly sharpen and use knives

identify when a knife requires sharpening

follow OHS procedures and food safety procedures when sharpening knives

Assessment must confirm knowledge of

impact of blunt knives on productivity and yield

principles of knife sharpening

safety procedures associated with using knives

theory of knife use as it relates to the shape of the knife

Context of and specific resources for assessment

Assessment is to be conducted at the workplace or a simulated work environment

Resources may include

blunt knives to be sharpened

range of knives including at least two types designed for different work functions

sharpening equipment

Method of assessment

The following assessment methods are suggested

observation of practical demonstration of knife sharpening and use of knives

oral questions on knife sharpening and maintenance use safety and hygiene

Guidance information for assessment

This unit may be assessed holistically with seafood processing units in which knives are used

Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. 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) may also be included.

Relevant government regulations, licensing and other compliance requirements may include:

business or workplace operations, policies and practices

food safety/Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders

OHS hazard identification, risk assessment and control.

OHS guidelines may include:

appropriate workplace provision of first aid kits and fire extinguishers

clean, uncluttered, hygienic workplace

codes of practice, regulations and/or guidance notes which may apply in a jurisdiction or industry sector

enterprise-specific OHS procedures, policies or standards

hazard and risk assessment of workplace, maintenance activities and control measures

induction or training of staff, contractors and visitors in relevant OHS procedures and/or requirements to allow them to carry out their duties in a safe manner

OHS training register

safe handling techniques

safe systems and procedures for the protection of people in the workplace

the appropriate use, maintenance and storage of PPE.

Food safety and hygiene regulations and procedures may include:

AQIS Export Control (Fish) orders

HACCP

hygiene and sanitation requirements

Primary Products Standard and the Australian Seafood Standard (voluntary)

requirements set out in Australian and New Zealand Food Authority (ANZFA) Food Standards Code.

PPE may include:

gloves

non-slip and waterproof boots (gumboots) or other safety footwear

uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons).

Hierarchy of controlmodel:

is a system for developing OHS risk controls with the priority being, in order:

eliminate the hazard

substitute the hazard for a lesser hazard or risk

isolate the hazard

use engineering controls

use administrative controls

use PPE.

Knives may include:

cleavers

filleting knives

gutting knives

mollusc shucking/trimming knives

sashimi knives

scaling knives.

Sharpening equipment must include:

sharpening stone

steel.