This unit describes the skills and knowledge required to maintain knives for safe and effective use in a meat establishment.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.This unit must be delivered in the context of Australian meat industry standards and regulations.All work should be carried out in accordance with workplace requirements, regulatory requirements and hygiene standards.This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.No licensing, legislative or certification requirements are known to apply to this unit at the time of publication.