Unit of competency details

MTMPSR203A - Sharpen knives (Release 1)

Summary

Releases:
ReleaseStatusRelease date
1 1 (this release)Current 22/Jul/2011

Usage recommendation:
Superseded
Mapping:
MappingNotesDate
Is superseded by and equivalent to AMPX209 - Sharpen knives 30/Nov/2015
Supersedes MTMMP11C - Sharpen knivesRequired Skills and Knowledge adjusted to CAT template; Minor adjustment to Required Knowledge; Unit code changed 21/Jul/2011

Training packages that include this unit

Qualifications that include this unit

CodeTitleSort Table listing Qualifications that include this unit by the Title columnRelease
MTM40211 - Certificate IV in Meat Processing (Meat Safety)Certificate IV in Meat Processing (Meat Safety) 1-5 
MTM31011 - Certificate III in Meat Processing (Smallgoods - Manufacture)Certificate III in Meat Processing (Smallgoods - Manufacture) 1-4 
MTM30911 - Certificate III in Meat Processing (Smallgoods - General)Certificate III in Meat Processing (Smallgoods - General) 1-5 
MTM30813 - Certificate III in Meat Processing (Retail Butcher)Certificate III in Meat Processing (Retail Butcher) 
MTM30811 - Certificate III in Meat Processing (Retail Butcher)Certificate III in Meat Processing (Retail Butcher) 1-4 
MTM30511 - Certificate III in Meat Processing (Slaughtering)Certificate III in Meat Processing (Slaughtering) 1-4 
MTM30311 - Certificate III in Meat Processing (Meat Safety)Certificate III in Meat Processing (Meat Safety) 1-4 
MTM30111 - Certificate III in Meat Processing (Boning Room)Certificate III in Meat Processing (Boning Room) 1-2 
MTM20311 - Certificate II in Meat Processing (Meat Retailing)Certificate II in Meat Processing (Meat Retailing) 1-4 
MTM20211 - Certificate II in Meat Processing (Smallgoods)Certificate II in Meat Processing (Smallgoods) 1-5 
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Skill sets that include this unit

CodeTitleSort Table listing Skill sets that include this unit by the Title columnRelease
MTMSS00056 - Tongue Meat Recovery Skill SetTongue Meat Recovery Skill Set 1-2 
MTMSS00049 - Prepare Head for Inspection Skill SetPrepare Head for Inspection Skill Set 1-2 
MTMSS00029 - Knife Sharpening Skill SetKnife Sharpening Skill Set 1-2 
MTMSS00028 - Humane Slaughter of Animals Skill SetHumane Slaughter of Animals Skill Set 1-3 
MTMSS00027 - Head Chain Operator Skill SetHead Chain Operator Skill Set 1-2 
MTMSS00026 - Green Offal Processing (Runner Room) Skill SetGreen Offal Processing (Runner Room) Skill Set 1-2 
MTMSS00024 - Green Offal Processing (Paunch Opening and Trim - Sheep & Goats) Skill SetGreen Offal Processing (Paunch Opening and Trim - Sheep & Goats) Skill Set 1-2 
MTMSS00023 - Green Offal Processing (Paunch Opening and Trim - Beef) Skill SetGreen Offal Processing (Paunch Opening and Trim - Beef) Skill Set 1-2 
MTMSS00022 - Green Offal Processing (Maws Processing) Skill SetGreen Offal Processing (Maws Processing) Skill Set 1-2 
MTMSS00021 - Green Offal Processing (Clean Tripe Room) Skill SetGreen Offal Processing (Clean Tripe Room) Skill Set 1-2 
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Classifications

SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 030717 Plant And Machine Operations  

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 030717 Plant And Machine Operations  12/Apr/2012 
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Modification History

Not Applicable

Unit Descriptor

Unit descriptor 

This unit covers the skills and knowledge required to maintain knives for safe and effective use in a meat establishment.

Application of the Unit

Application of the unit 

This unit is applicable to any worker who is required to sharpen a knife to use in a processing, wholesaling or retail meat establishment. This unit is a pre-requisite for any other unit where a knife is used to perform a task.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units 

Nil

Employability Skills Information

Employability skills 

This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT 

PERFORMANCE CRITERIA 

1. Sharpen knives 

1.1. Knives are sharpened according to workplace requirements .

1.2. Knives are sharpened to maintain bevel edge.

1.3. Steel is used correctly to maintain bevel edge and to meet OH&S requirements.

2. Work safely with others

2.1. Knives are used in ways which minimise the risk of injury.

2.2. Knives are used safely at all times in accordance with OH &, hygiene and sanitation , and food safety requirements.

3. Maintain knives and associated equipment

3.1. Knives are maintained to hygiene and sanitation, and workplace requirements.

3.2. Knife -sharpening equipment  is maintained, cleaned and stored to hygiene and sanitation, and workplace requirements.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE 

This section describes the skills and knowledge required for this unit.

Required skills 

Ability to:

  • steel a knife correctly
  • use safe techniques of knife sharpening to workplace, hygiene and sanitation, and OH&S requirements

Required knowledge 

Knowledge of:

  • steps in steeling a knife to maintain edge
  • technique to sharpen a knife with an appropriate bevel edge
  • theory of knife sharpening
  • sterilisation, and hygiene and sanitation requirements related to knife sharpening
  • OH&S issues related to the use and sharpening of knives
  • relevant regulatory requirements 

Evidence Guide

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 

The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time.

These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence.

Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence.

All assessment must be conducted against Australian meat industry standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit 

Competency must be demonstrated in conjunction with a skill or task requiring the use of a knife.

Context of , and specific resources for assessment 

Assessment can be carried out in an actual or simulated workplace.

Method of assessment 

Recommended methods of assessment include:

  • quiz of underpinning knowledge
  • workplace demonstration
  • workplace referee or third-party report of performance over time.

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.

Guidance information for assessment 

A current list of resources for this Unit of Competency is available from MINTRAC www .mintrac .com .au  or telephone 1800 817 462.

Range Statement

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.

Knives  include:

  • boning
  • steak
  • skinning.

Workplace requirements  may include:

  • enterprise-specific requirements
  • OH&S requirements
  • Quality Assurance (QA) requirements
  • Standard Operating Procedures (SOPs)
  • the ability to perform the task to production requirements
  • work instructions.

OH & requirements may include:

  • enterprise OH&S policies, procedures and programs
  • OH&S legal requirements
  • Personal Protective Equipment (PPE) which may include:
  • coats and aprons
  • ear plugs or muffs
  • eye and facial protection
  • head-wear
  • lifting assistance
  • mesh aprons
  • 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 and codes of practice.

Hygiene and sanitation  requirements may include:

  • relevant government regulations
  • workplace requirements.

Knife sharpening equipment  includes:

  • sharpening stone
  • steels
  • setters
  • hollow grinders.

Regulatory requirements  may include:

  • Export Control Act
  • federal, state and territory regulations regarding meat processing
  • hygiene and sanitation requirements
  • relevant Australian Standards
  • relevant regulations
  • requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption.

Unit Sector(s)

Unit sector 

Co-requisite units

Co-requisite units 

Competency field

Competency field 

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