Unit of competency Outline

Date retreived
22/07/2026 12:15 PM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Work with knives

Work with knives

Unit of competency
National Code
SFIPRO104
State Code
OAR46
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
21/06/2019
View on TGA
State Implementation and Classification
Approved Date
21/10/2019
Field of Education
030307 - Food Processing Technology
Original Release Date
21/10/2019
Nominal Hours
20
Description
This unit of competency describes the skills and knowledge required to sharpen, use and maintain knives. The unit applies to individuals who use knives to undertake routine fish preparation tasks within a seafood processing facility, wholesale or retail outlet under the direction of a supervisor. All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food safety and environmental regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Sharpen knives
  • 1.1 Select, fit and use the required personal protective equipment
  • 1.2 Sharpen knives according to workplace procedures
  • 1.3 Use steel to maintain bevel edge on knives
2. Work safely with knives
  • 2.1 Use knives according to workplace procedures, food safety and health and safety requirements
  • 2.2 Use appropriate knife for the particular processing task as directed by supervisor
  • 2.3 Check product as it is cut, to ensure that the knife is sharp enough to provide a consistently smooth cut surface
3. Maintain knives and associated equipment
  • 3.1 Maintain knives in a safe and hygienic state
  • 3.2 Use and maintain knife sharpening equipment safely and hygienically
  • 3.3 Report problems with knives and safety hazards to supervisor
No information
No information
Replaces
State Code National Code Title Type
D9257 SFIPROC106B Work with knives Unit of competency