Elements and Performance Criteria

The range of variables places the competency in context and allows for differences between enterprises and workplaces, including practices, knowledge and requirements. The range of variables also provides a focus for assessment and relates to the unit as a whole. The following variables may be present.

Hierarchy of control model:
A system for developing risk controls with the priority being, in order:
· eliminating hazards; and where this is not possible, minimise the risk by:
· substituting for a lesser hazard or risk
· isolating hazard from personnel
· engineering controls
· administrative controls
· personal protective clothing and equipment.

This is a recognised ranking of control measures according to effectiveness from the most effective measures (that eliminate hazards) to the least effective (that achieve only temporary protection and require ongoing checking and change). Personal protective clothing and equipment is regarded as the least satisfactory control measure.

Knives:
· filleting knives
· gutting knives
· scaling knives
· sashimi knives
· cleavers.

Food hygiene requirements may include:
· AQIS Export Control (Fish) Orders
· State and Territory food regulations
· enterprise food safety program
· enterprise food safety standards
· enterprise procedures.

Occupational Health and Safety requirements may include:
· relevant State or Territory and Commonwealth Occupational Health and Safety acts, regulations, national standards, codes of practice and guidance notes which may apply in a jurisdiction
· enterprise-specific occupational and health and safety policies and procedures
· examples of task specific procedures may include:
· hazard identification, risk assessment and control (incorporating the hierarchy of control model)
· accident and incident reporting
· manual handling
· use and storage of chemicals.

Sharpening equipment:
· steel
· sharpening stone.

Each unit of competency has an evidence guide that relates directly to the performance criteria and the range of variables. Its purpose is to guide assessment of the unit in the workplace and/or training program. The following components provide information to assist this purpose.

Underpinning knowledge
The essential knowledge and understanding a person needs to perform work to the required standards include:
· impact of incorrectly sharpened knives on the appearance of fillets
· impact of incorrectly sharpened, stored and maintained knives on personal safety
· impact of a sharp knife on speed of filleting and yield of fillet
· impact of incorrect storage and maintenance on knives
· Occupational Health and Safety requirements in regard to sharpening and using knives.

Practical skills
The essential skills a person needs to perform work to the required standards include:
· correct use of sharpening steel
· correct use of sharpening stone
· ability to maintain correct edge on a knife
· correct safe use of a knife
· reporting problems orally to supervisor.

Literacy skills used for:
· reading and following enterprise and workplace procedures
· reading basic instruction on how to sharpen, maintain and store knives
· reading Occupational Health and Safety notices.

Critical aspects of competence
Assessment must confirm the ability to:
· correctly sharpen and use a knife and recognise when a knife requires sharpening to maintain the quality of workmanship, productivity and yield requirements,
· as well as ensuring Occupational Health and Safety standards and food regulations are met.

Assessment must confirm knowledge of:
· theory of sharpening
· theory of knife use as it relates to the shape of the knife
· impact of blunt knives on productivity and yield
· safety requirements when using knives.

Interdependent assessment of units
This unit may be assessed after/with:
· SFICORE101B - Apply basic food handling and safety practices
· SFICORE106A - Meet workplace OHS requirements.

Context of assessment
Assessment is to be conducted at the workplace or a simulated work environment.

Method of assessment
The following assessment methods are suggested:
· observation of practical demonstration of knife sharpening and use of knife
· questions and answers on safe knife sharpening, maintenance and storage.

Resources required for assessment
Resources may include:
· range of knives (including at least a filleting and a gutting knife), designed for different work functions
· sharpening equipment
· blunt knives to be sharpened.