This unit is applicable to any worker who is required to sharpen a knife to use in a processing, wholesaling or retail meat establishment. This unit is a pre-requisite for any other unit where a knife is used to perform a task.

Nil

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.

Required skills

Ability to:

steel a knife correctly

use safe techniques of knife sharpening to workplace, hygiene and sanitation, and OH&S requirements

Required knowledge

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

OH&S issues related to the use and sharpening of knives

relevant regulatory requirements

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

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 include:

quiz of underpinning knowledge

workplace demonstration

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 or Torres Strait Islander, 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

A current list of resources for this Unit of Competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.

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.

Knives include:

boning

steak

skinning.

Workplace requirements may include:

enterprise-specific requirements

OH&S requirements

Quality Assurance (QA) requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE) which may include:

coats and aprons

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

mesh aprons

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 and codes of practice.

Hygiene and sanitation requirements may include:

relevant government regulations

workplace requirements.

Knife sharpening equipment includes:

sharpening stone

steels

setters

hollow grinders.

Regulatory requirements may include:

Export Control Act

federal, state and territory regulations regarding meat processing

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations

requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption.

Unit sector

This unit contains employability skills.