Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SFIPROC106B Mapping and Delivery Guide
Work with knives

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency SFIPROC106B - Work with knives
Description This unit of competency involves sharpening, using and maintaining knives for safe and effective use in a seafood processing operation. Licensing, legislative, regulatory or certification requirements may apply to this unit. Therefore it will be necessary to check with the relevant state or territory regulators for current licensing, legislative or regulatory requirements before undertaking this unit.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit has application for workers in fish processing facilities, and seafood wholesale and retail outlets.It is a prerequisite requirement for units on cleaning and filleting fish. All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements, including occupational health and safety (OHS) guidelines, food safety and hygiene regulations and procedures and ecologically sustainable development (ESD) principles. Equipment operation, maintenance, repairs and calibrations are undertaken in a safe manner that conforms to manufacturer instructions. Appropriate personal protective equipment (PPE) is selected, checked, used and maintained.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Sharpen knives
  • OHS hazards in the workplace are identified, assessed, reported and controlled using the hierarchy of control model.
  • Knives are sharpened following workplace procedures.
  • Steel is used to maintain bevel edge on knives.
       
Element: Work safely with knives
  • Knives are used safely at all times.
  • Appropriate knife is used for the particular processing task, such as the filleting knife to fillet fish, fish gutting knife to gill and gut fish or slicing knife to cut cutlets.
  • Product is checked as it is cut, to ensure that the knife is sharp enough to give a consistently smooth cut surface.
       
Element: Maintain knives and associated equipment
  • Knives are maintained in a safe and hygienic state.
  • Knife sharpening equipment is used and maintained safely and hygienically.
  • Problems are reported to supervisor.
       


Evidence Required

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.

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.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

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.

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.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
OHS hazards in the workplace are identified, assessed, reported and controlled using the hierarchy of control model. 
Knives are sharpened following workplace procedures. 
Steel is used to maintain bevel edge on knives. 
Knives are used safely at all times. 
Appropriate knife is used for the particular processing task, such as the filleting knife to fillet fish, fish gutting knife to gill and gut fish or slicing knife to cut cutlets. 
Product is checked as it is cut, to ensure that the knife is sharp enough to give a consistently smooth cut surface. 
Knives are maintained in a safe and hygienic state. 
Knife sharpening equipment is used and maintained safely and hygienically. 
Problems are reported to supervisor. 

Forms

Assessment Cover Sheet

SFIPROC106B - Work with knives
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SFIPROC106B - Work with knives

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: