Handle and maintain knives

People credited with this unit standard are able to handle knives and maintain knives in a commercial kitchen.

entry information
Prerequisite: Unit 167, Practise food safety methods in a food business, or the demonstration of equivalent knowledge and skills.

accreditation option
Evaluation of documentation and visit by NZQA and industry.

Handle knives in a commercial kitchen

 * Correct knife and technique for use is demonstrated for food item being prepared.

Range:	food items - vegetables, meat.
 * Cutting surface is secure, clean, and ready for use.
 * Knife is handled safely, preventing injury to self and others.
 * Knife handling complies with establishment requirements and legislation.

Maintain knives in a commercial kitchen

 * Knife is checked for cleanliness and sharpness.
 * Knife is sharpened in a safe manner using accepted sharpening methods.

Range:	methods - use of a steel, stone, grinder. at least two methods must be assessed.
 * Knife is stored in a safe manner, in correct place for knife, within agreed timeframe, in accordance with establishment requirements.
 * Knife maintenance complies with establishment requirements and legislation.

Resources
/Resources /Activities