This interactive module is designed to guide learners through understanding the basic principles of health and safety and knife sharpening, to make sure they’re performing the task safely, ensuring food safety and avoiding accidents and residual contamination.
You will be introduced to all the basic items you need on your working area, including an overview of the four most popular knives used in basic butchery tasks. You will watch Chris Jones, technical adviser for the Butchery WorldSkills UK competition, perform knife sharpening and explaining all the steps involved in this task, plus tips, do’s and don’ts.
This module includes a resource library where you can access and download a checklist, a step by step picture guide and the marking scheme for the task.
The module can take up to an hour to complete, depending on previous technical knowledge. After you have worked through the learning, you need to successfully answer a series of multiple-choice questions before being awarded a downloadable WorldSkills UK certificate.
In this module, you will learn to:
Create a safe working environment
identify when a cutting edge needs to be sharpened
choose the appropriate method to sharpen your tool
assemble the materials necessary to carry out sharpening
sharpen the tool safely
clean the blade and cutting edge after sharpening to avoid residual contamination and risk to food safety.
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