23030 version 2
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Use basic knife skills in the seafood industry
Level
2
Credits
2
Purpose
People credited with this unit standard are able to use safe knife handling
procedures, and maintain knives, and pack knives for transportation.
Subfield
Seafood
Domain
Seafood Vessel Operations
Status
Registered
Status date
16 October 2009
Date version published
16 October 2009
Planned review date
31 December 2014
Entry information
Open.
Accreditation
Evaluation of documentation by NZQA and industry.
Standard setting body (SSB)
Primary Industry Training Organisation
Accreditation and Moderation Action Plan (AMAP) reference
0123
This AMAP can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Special notes
1
Code of Practice refers to A Guide to Knife Handling in the Seafood Industry
available from the Primary Industry Training Organisation, Private Bag 24901,
Wellington.
2
Airline security requirements can be found by contacting the relevant airline. Air New
Zealand security requirements and information is available from:
http://www.airnewzealand.co.nz.
 New Zealand Qualifications Authority 2016
23030 version 2
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Elements and performance criteria
Element 1
Use safe knife handling procedures.
Performance criteria
1.1
Knife handling procedures when carrying a knife are consistent with the code of
practice.
1.2
Knives left on benches are placed consistent with the code of practice.
1.3
The use of a knife is consistent with the code of practice.
1.4
Cutting work is completed using the correct knife and without the use of
excessive force or damage to the blade, and is consistent with the code of
practice.
Element 2
Maintain knives.
Performance criteria
2.1
Knives are steeled in accordance with manufacturer’s recommendations and
the code of practice.
2.2
Damage to blade is minimised by storing the knife in accordance with
manufacturer’s recommendations and the code of practice.
2.3
Knives are maintained in a safe and hygienic condition in accordance with the
code of practice.
2.4
Knives are replaced when worn or no longer safe for the job being done.
Element 3
Pack knives for transportation.
Performance criteria
3.1
Knives are packed for transport in accordance with airline security
requirements.
3.2
Knives are packed for transport in accordance with the code of practice.
 New Zealand Qualifications Authority 2016
23030 version 2
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Please note
Providers must be accredited by NZQA, or an inter-institutional body with delegated
authority for quality assurance, before they can report credits from assessment against
unit standards or deliver courses of study leading to that assessment.
Industry Training Organisations must be accredited by NZQA before they can register
credits from assessment against unit standards.
Accredited providers and Industry Training Organisations assessing against unit standards
must engage with the moderation system that applies to those standards.
Accreditation requirements and an outline of the moderation system that applies to this
standard are outlined in the Accreditation and Moderation Action Plan (AMAP). The
AMAP 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.
Comments on this unit standard
Please contact the Primary Industry Training Organisation standards@primaryito.ac.nz if
you wish to suggest changes to the content of this unit standard.
 New Zealand Qualifications Authority 2016