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Evidence Guide: SFIPROC106B - Work with knives

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SFIPROC106B - Work with knives

What evidence can you provide to prove your understanding of each of the following citeria?

Sharpen knives

  1. OHS hazards in the workplace are identified, assessed, reported and controlled using the hierarchy of control model.
  2. Knives are sharpened following workplace procedures.
  3. Steel is used to maintain bevel edge on knives.
OHS hazards in the workplace are identified, assessed, reported and controlled using the hierarchy of control model.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Knives are sharpened following workplace procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Steel is used to maintain bevel edge on knives.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Work safely with knives

  1. Knives are used safely at all times.
  2. 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.
  3. Product is checked as it is cut, to ensure that the knife is sharp enough to give a consistently smooth cut surface.
Knives are used safely at all times.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product is checked as it is cut, to ensure that the knife is sharp enough to give a consistently smooth cut surface.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain knives and associated equipment

  1. Knives are maintained in a safe and hygienic state.
  2. Knife sharpening equipment is used and maintained safely and hygienically.
  3. Problems are reported to supervisor.
Knives are maintained in a safe and hygienic state.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Knife sharpening equipment is used and maintained safely and hygienically.

Completed
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Teacher:		 Evidence:

 

 

 

 

 

 

 

Problems are reported to supervisor.

Completed
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Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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.

Required Skills and Knowledge

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.

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.