Unit of competency Outline

Date retreived
22/07/2026 2:02 PM AWST

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Sharpen and handle knives safely

Sharpen and handle knives safely

Unit of competency
National Code
AMPWHS201
State Code
OFA29
TGA Status
Current
DTWD Status
Approved
Current Release Number
3.00
Current Release Date
13/03/2026
View on TGA
State Implementation and Classification
Approved Date
21/06/2023
Field of Education
030307 - Food Processing Technology
Original Release Date
21/06/2023
Nominal Hours
45
Description
This unit describes the skills and knowledge required to sharpen and maintain knives for safe and effective use in a meat processing premises.This unit is applicable to any worker who is required to sharpen a knife and maintain a sharp edge on that knife while in use in a processing, wholesaling or retail meat premises.Note there is an Assessment Condition that the Performance Evidence for this unit be co-assessed with a meat processing skill or task that requires the use of a knife.All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food and meat safety regulations, legislation and standards that apply to the workplace.
Notes
Elements and Performance Criteria
1. Prepare for work
  • 1.1 Identify health, safety and food safety hazards for sharpening and handling knives
  • 1.2 Control risks associated with sharpening and handling knives, including usage of personal protective clothing (PPE) and equipment
  • 1.3 Identify food safety hazards associated with working with knives, and methods to control risk
2. Sharpen and maintain knife edge
  • 2.1 Sharpen knife blade to create a bevelled edge
  • 2.2 Use sharpening equipment correctly to maintain a sharp knife, in line with workplace health and safety requirements
3. Work safely with knives
  • 3.1 Use and handle knives in ways that minimise the risk of injury to self and others
  • 3.2 Use knives safely at all times according to workplace health and safety, hygiene and sanitation, and food safety requirements
4. Maintain knives and associated equipment
  • 4.1 Maintain knives to hygiene and sanitation and workplace requirements
  • 4.2 Maintain, clean and store knives and knife-sharpening equipment to hygiene and sanitation and workplace requirements
No information
No information
Replaces
State Code National Code Title Type
AVW33 AMPX209 Sharpen knives Unit of competency