Elements and Performance Criteria

Element

Performance Criteria

1

Sharpen knives

1.1

Knives are sharpened according to workplace requirements.

1.2

Knives are sharpened to maintain bevel edge.

1.3

Steel is used correctly to maintain bevel edge and to meet OH&S requirements.

2

Work safely with others

2.1

Knives are used in ways which minimise the risk of injury.

2.2

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

3.1

Knives are maintained to hygiene and sanitation, and workplace requirements.

3.2

Knife-sharpening equipment is maintained, cleaned and stored to hygiene and sanitation, and workplace requirements.

Overview of assessment

The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time.

These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence.

Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence.

All assessment must be conducted against Australian meat industry standards and regulations

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Competency must be demonstrated in conjunction with a skill or task requiring the use of a knife.

Context of and specific resources for assessment

Assessment can be carried out in an actual or simulated workplace.

Method of assessment

Recommended methods of assessment are:

quiz of underpinning knowledge

workplace demonstration of competency for the assessor

workplace referee or third party report of performance over time.

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.

Guidance information for assessment

Resource materials available from MINTRAC, telephone 1800 817 462.

Meat establishments may include:

abattoirs

boning rooms

food service establishments

meat processing plants

meat wholesalers

retail meat outlets

slaughter floors

smallgoods establishments

supermarkets.

Knives include:

boning

steak

skinning.

Workplace requirements may include:

enterprise-specific requirements

OH&S requirements

Quality Assurance requirements

Standard Operating Procedures

the ability to perform the task to production requirements

work instructions.

Different methods of preparing steel may apply.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE) which may include:

coat and apron

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

mesh apron

protective boot covers

protective hand and arm covering

protective head and hair covering

uniforms

waterproof clothing

work, safety or waterproof footwear

requirements set out in standards, codes of practice etc.

Hygiene and sanitation requirements may include:

relevant government regulations

workplace requirements.

Knife sharpening equipment includes:

sharpening stone

steels.

Regulatory requirements may include:

Export Control Act

federal and state regulations regarding meat processing

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations

requirements set out in AS 2336-1992 Australian Standard: Meat Industry - hand held knives'

requirements set out in AS 4696:2002 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption.