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 unit 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.

No licensing, legislative or certification requirements apply to this unit at the time of publication.