MTMPSR203A Sharpen Knives (Version 4)

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by Glen Eckhardt

• Location
  Address

• Personnel

• MTMPSR203A Sharpen Knives

• Name

• Company / workplace

Record of Training

• Instruction for the trainer: Trainer to enter dates on which contact had been made and training provided to the trainee either in the workplace on the classroom

• Enter Training dates below for:
  * WH&S
  - PPE
  - Identify Specific Hazard
  * H&S
  - Personal hygiene
  - House keeping
  * Underpinning knowledge
  * Work Instructions
  * Demonstration under close supervision
  - Keep pace with production

• Dates:

• Trainee's Signature

  Sign

• Trainer's Signature

  Sign

• Elements.
  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 if injury
  2.1 Knives are used safely at all times in accordance with OH&S, 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

Referee's Report

• For some assessment purposes it may be appropriate to obtain a workplace referees report from your supervisor. They will be asked to assess your performance with the criteria relevant to the individual unit over a period of time.

• Evidence Does the trainee consistently: * follow each step in correctly preparing a knife? * maintain a knife kit properly? * prepare a steel properly? * work safely with a knife? * work hygienically with a knife? * maintain a sharp edge on a knife during production? * follow workplace OH&S procedures including - workplace policies and procedures? - PPE? - not trying to catch dropped or falling knives? - sharpening a knife safely? - use of appropriate knife techniques? - sterilising knife safely during production? - storing knives in scabbard when not in use? * follow hygiene and sanitation procedures including - personal hygiene SOP? - work instruction? - cleaning and sterilising knives before, during and after production? - clean and store a knife kit properly? * demonstrate and describe how to put a proper bevel edge on a knife? * demonstrate how to steel a knife properly? * demonstrate correct steeling of a knife? * demonstrate safe techniques of knife sharpening to hygiene and sanitation requirements? * identify and apply relevant regulatory requirements?

• Required Skills and Knowledge Does the trainee consistently: * demonstrate correct steeling of a knife? * demonstrate safe techniques of knife sharpening to workplace, hygiene and sanitation, and OH&S requirements? * apply relevant regulatory requirements?

• Comments.

• Referee's signature

  Sign

Explanation , question and answer of underpinning knowledge.

• Assessment Instructions.
  Students will be questioned to demonstrate their level of underpinning knowledge in relation to this unit. A record of the assessment questions and the student's underpinning knowledge will be recorded in this assessment document.

• 1. What must be considered when choosing a knife?

  Select thickness length of blade type of handle what knife is used for

  • thickness
  • length of blade
  • type of handle
  • what knife is used for

• 2. What are the parts of a knife?

  Select point edge handle heel nose butt of handle

  • point
  • edge
  • handle
  • heel
  • nose
  • butt of handle

• 3. How is a knife maintained in good order?

  Select maintain correct bevel using an oilstone/ grindstone maintain correct edge with a steel

  • maintain correct bevel using an oilstone/ grindstone
  • maintain correct edge with a steel

• 4. How is sharpening equipment prepared and maintained?

  Select prepare steel keep grindstone wet keep oilstone clean

  • prepare steel
  • keep grindstone wet
  • keep oilstone clean

• 5. What are the OH&S issues with knives?

  Select sharpening cut away from yourself correct storage keep handle clean PPE be aware of others

  • sharpening
  • cut away from yourself
  • correct storage
  • keep handle clean
  • PPE
  • be aware of others

• 6. How can knife affect food safety?

  Select cross-contamination of product correctly sterilise a knife to prevent this

  • cross-contamination of product
  • correctly sterilise a knife to prevent this

• 7. How are where do you store your knife while you are working?

  scabbard

• 8. How do you attach the steel and scabbard?

  chain belt with safety link

• 9. Explain the steps required to prepare a new steel

• Required skills and knowledge.
  
  Does the trainee:

• 1. Describe technique to sharpen a knife with an appropriate bevel edge?

  yes

  no

• 2. Explain the theory of knife sharpening?

  yes

  no

• 3. Identify relevant regulatory requirements?

  yes

  no

• 4. List the steps in steeling a knife to maintain edge?

  yes

  no

• 5. Outline sterilisation, and hygiene and sanitation requirements related to knife sharpening?

  yes

  no

• 6. State the OH&S issues related to the use and sharpening of knives?

  yes

  no

On-the-job demonstration with assessor observation.

• Assessor Instructions
  The trainee must perform the task unaided, in the workplace, under normal operating conditions and in accordance with the workplace's SOPs and WIs.

• Does the trainee:

• Use a stone correctly to sharpen a knife:<br> Keep oil stone oiled/grind stone wet?<br> Grip knife safely?<br> Apply the knife to stone using correct angle?<br> Apply the knife to stone using correct procedure?<br> Apply the knife to stone using correct stroke?<br> Use smooth and course sides of the stone appropriately?<br> Achieve the correct edge?

  yes

  no

• Use grinding machinery (if available) safely to achieve flat or hollow grind?

  yes

  no

• Use a steel correctly to sharpen a knife:<br> Preparing the steel?<br> Grip the steel behind the guard?<br> Apply the knife to the steel edge at the correct angle?<br> Use correct strokes on both sides of the steel edge?

  yes

  no

• Keep knife sharpening kit clean:<br> Placing stones on a clean surface?<br> Cleaning knives before used with a stone?<br> Cleaning stones to remove any fat build up?<br> Storing stones in clean area?<br> Securely attaching steel to chain?<br> Making sure steels do not touch the floor?

  yes

  no

• Work hygienically with a knife:<br> Storing knife in a scabbard on the job?<br> Sterilising correctly to prevent contamination and cross contamination?<br> Keeping knife kit clean?<br> Sterilising or discarding dropped knives?

  yes

  no

• Work safely with a knife:<br> Using appropriate knife techniques including cutting away from self?<br> Maintaining knife sharpeners during production?<br> Storing knife in scabbard when not in use?<br> Working with due consideration of offers?<br> Letting dropped knives fall (and not catch them)?<br> Demonstrate and describe how to put a proper bevel edge on a knife?<br> Demonstrate how to steel a knife properly?

  yes

  no

• Follow workplace OH&S procedures including:<br> Workplace policies and procedures?<br> PPE?<br> Knife techniques?<br> Safe Operation of a knife?

  yes

  no

• Follow hygiene and sanitation procedures including:<br> Personal hygiene SOP?<br> Work instruction?<br> Sterilising knife and kit correctly?<br> Washing hands properly as required?

  yes

  no

• Required skills and knowledge.
  
  Does the trainee:

• Demonstrate correct steeling of a knife?

  yes

  no

• Demonstrate safe techniques of knife sharpening to workplace, hygiene and sanitation, and OH&S requirements?

  yes

  no

• Describe technique to sharpen knife with an appropriate bevel edge?

  yes

  no

• Explain the theory of knife sharpening?

  yes

  no

• Identify and apply relevant regulatory requirements?

  yes

  no

• List the steps in steeling a knife to maintain edge?

  yes

  no

• Outline sterilisation, hygiene and sanitation requirements related to knife sharpening?

  yes

  no

• State the OH&S issues related to the use and sharpening of knives?

  yes

  no

• Comments.

Individual Student Assessment Summary

• Qualification Name and Code. MTMPSR203A Sharpen Knives

• Term

  First

  Second

Record of completed assessment

• Attempts

  1st attempt

  2nd attempt

  3rd attempt

• Attempts comments.

• On-the-job demonstration

• Referee's report

• Explanation, questioning of under pinning knowledge.

• Written questions

• Other, comments

Results

• All skills and knowledge have been assessed and achieved

  yes

  no

• Complies with company work instructions and/or standard operating procedures

  yes

  no

• This trainee has been assessed according to the requirements of the unit of competence identified above. Competence has been demonstrated.

  yes

  no

• Result

  Competent J

  Not yet competent

• Trainee's student number

• Trainee's signature

  Sign

• Trainer's signature

  Sign

ISAS Results

• Initials

• Date.