NZQA Expiring unit standard
26999 version 3
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Title
Demonstrate knowledge of and sharpen hand knives in the meat and
hide processing industries
Level
3
Credits
Purpose
3
This unit standard is for people working with hand knives in the
meat and hide processing industries without supervision.
People credited with this unit standard are able to: describe the
process of sharpening hand knives; sharpen hand knives; and
comply with organisational and statutory hygiene and safety
requirements.
Classification
Meat Processing > Meat Industry Generic
Available grade
Achieved
Explanatory notes
1
Legislation relevant to this unit standard includes but is not limited to – Health and
Safety in Employment Act 1992.
2
Unit 2503, Maintain hand knives in the meat processing industry, may be used for the
assessment of the maintenance of a hand knife and may be used in conjunction with
this unit standard if required.
3
Definitions
Organisational requirements – instructions to staff on policies and procedures which
are documented in memo, electronic or manual format and are available in the
workplace.
Operator – the candidate being assessed against this unit standard.
This unit standard is
expiring
Outcomes and evidence requirements
Outcome 1
Describe the process of sharpening hand knives.
Evidence requirements
1.1
The maintenance of sharpening stones is outlined in terms of processes and
procedures in accordance with organisational requirements.
Range
processes include – checking to ensure stones are clean and free
of blood, fat, dirt.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
26999 version 3
Page 2 of 3
1.2
The lubricants used on sharpening stones are described in terms of the type of
stone and use to which the knife will be put.
1.3
The process for sharpening hand knives is identified.
Range
process includes – cleaning, sharpness, degree of bevel.
Outcome 2
Sharpen hand knives.
Range
includes but is not limited to – grindstone, whetstone, steel, water or food grade
lubricants, hand knives, setters commonly used in the meat processing industry.
Evidence requirements
2.1
Sharpening stones are clean and free of blood, fat, and dirt in accordance with
organisational requirements.
2.2
Lubricants used meet organisational and statutory requirements for the type of
stone and the use to which the knife will be put.
2.3
Knives are cleaned in hot water before sharpening in accordance with
organisational requirements.
2.4
Sharpening technique does not place the operator and others at risk of injury.
2.5
Knife blades are free of excessive shoulder and are sharp along the required
cutting edge.
2.6
Degree of bevel on knife edge and shape of knife point are appropriate for the
knife's purpose.
2.7
Knives cut cleanly without the use of excessive force.
2.8
This unit standard is
Sharpening stones are used
and maintained in accordance with organisational
expiring
requirements.
Outcome 3
Comply with organisational and statutory hygiene and safety requirements.
Evidence requirements
3.1
Company supplied clothing, and hygiene and safety equipment are worn and
used in accordance with organisational and statutory requirements.
3.2
Work methods comply with specified organisational and statutory requirements
to minimise the risk of product contamination and injuries to the operator and
others.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
26999 version 3
Page 3 of 3
3.3
Contaminated meat products, surfaces, machinery and equipment are handled
in accordance with organisational and statutory requirements.
3.4
Unsafe and unhygienic conditions are identified and corrective actions taken in
accordance with organisational requirements.
3.5
Equipment, operator and work area cleanliness complies with organisational
and statutory requirements.
Replacement information
This unit standard and unit standard 20643 have been
replaced by unit standard 28267.
This unit standard is expiring. Assessment against the standard must take place by
the last date for assessment set out below.
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
21 July 2011
31 December 2016
Review
2
27 January 2015
31 December 2016
Rollover
3
17 September 2015
31 December 2018
Consent and Moderation Requirements (CMR) reference
0033
This CMR can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Please note
Providers must be granted consent to assess against standards (accredited) by NZQA,
before they can report credits from assessment against unit standards or deliver courses
of study leading to that assessment.
This unit standard is
Industry Training Organisations must be granted consent to assess against standards by
expiring
NZQA before they can register credits from assessment against unit standards.
Providers and Industry Training Organisations, which have been granted consent and
which are assessing against unit standards must engage with the moderation system that
applies to those standards.
Requirements for consent to assess and an outline of the moderation system that applies
to this standard are outlined in the Consent and Moderation Requirements (CMR). The
CMR also includes useful information about special requirements for organisations wishing
to develop education and training programmes, such as minimum qualifications for tutors
and assessors, and special resource requirements.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016