This unit of competency describes the skills and knowledge required to set up, load, clean and operate manually set and adjusted slicing equipment.

This unit applies to individuals who work in a smallgoods manufacturing establishment, smallgoods retailers, delicatessens, supermarkets, retail butchers or other cross sector work settings where slicing equipment is used. This unit applies to operators of hand slicers, small automatic slicers and retail butcher shop slicers. It is not applicable for operators of large-scale production slicing machinery.

This unit applies to individuals who undertake routine tasks under supervision and who are responsible for operating manually set and adjusted slicing equipment, exercise limited autonomy and have some accountability for their own work

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, 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.