Elements and Performance Criteria

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.

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.