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.
This describes the essential skills and knowledge required for this unit. Where bold italicised text is used, further information is detailed in the Range Statement.
Demonstrate correct steeling of a knife.
Demonstrate safe techniques of knife sharpening to workplace, hygiene and sanitation, and OH&S requirements.
Describe technique to sharpen a knife with an appropriate bevel edge.
Explain the preparation of new steel.
Explain the theory of knife sharpening.
Identify and apply relevant regulatory requirements.
List the steps in steeling a knife to maintain edge.
Outline sterilisation, and hygiene and sanitation requirements related to knife sharpening.
State the OH&S issues related to the use and sharpening of knives.
The Range Statement relates to the Unit of Competency as a whole. It allows for different work environments within the meat industry and situations that may affect performance. This includes any 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. Bold italics wording in the Elements and Performance Criteria, and Required Skills and Knowledge, is detailed below.
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. |
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