Title Principles of sharpening, maintaining and selecting cutting tools and equipment in food operations
Level 2
Credit value 2
Learning Outcomes Assessment Criteria
The learner will: The learner can:
1.  Understand tools and equipment maintenance 1.1   Describe the main types of cutting tools and equipment and their uses
 
1.2   Describe the main types of powered tools and equipment for cutting
 
1.3   State the importance of keeping cutting tools and equipment sharp
 
1.4   Describe how cutting edges can become blunt and damaged
 
1.5   Describe how to minimise typical maintenance hazards.
 
2.  Understand the methods for sharpening and maintaining cutting tools and equipment 2.1   Compare the manual method for sharpening cutting tools to mechanical/automated sharpening
 
2.2   List techniques for checking that tools and equipment are effective
 
2.3   Describe how to deal with worn, damaged or broken cutting tools and equipment
 
2.4   State what a steel is and how it is used
3. Understand how to select  cutting tools and equipment for operations 3.1   State the importance of choosing the correct cutting tools and/or equipment
 
3.2   Describe factors to consider when choosing cutting tools/equipment
 
3.3   Outline PPE that should be used during cutting operations.
Additional information about the unit
  This unit supports workforce and/or vocational development for those who need to understand the principles of sharpening, maintaining and selecting cutting tools and equipment in food operations, in a food processing business or in a learning environment.
Unit purpose and aim(s) The unit is designed for use primarily by food processing operatives and others who carry out these workplace activities. It is also designed for those who plan to enter the food and drink industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised national occupational standards.
   
Unit expiry date 01-Dec-15
   
Details of the relationship between the unit and relevant national occupational standards or other professional standards or curricula (if appropriate) This unit of assessment relates directly to Improve Sector Performance Standard (approved as National occupational Standard) knowledge unit 
SO.110K Understand how to prepare tools and equipment for use in food manufacture
SO.112K Understand how to sharpen tools for use in food manufacture
 
Assessment requirements or guidance specified by a sector or regulatory body (if appropriate) This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of sharpening, maintaining and selecting cutting tools and equipment in food operations. It can be assessed on or off the job.
 
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
 
The Improve Assessment Strategy sets out the overarching assessment requirements.
 
   
Support for the unit from a SSC or appropriate other body (if required) Improve Food & Drink Skills Council
   
Location of the unit within the subject/sector classification system 04 Engineering and Manufacturing Technologies
   
Name of the organisation submitting the unit Improve on behalf of Awarding Organisation forum 
   
Availability for use Shared
   
Unit available from Dec-10
   
Unit guided learning hours 11
   
Unit Category Underpinning Knowledge (UK)
   
Unit Reference SD.110.2K
   
RITS Reference K/502/7437