SFIPRO104 — Work with knives
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What an assessment for SFIPRO104 must cover
26 assessable components: 3 elements (9 performance criteria), 6 performance evidence and 7 knowledge evidence requirements, plus 4 foundation skills. An audit-defensible tool maps every question and task back to these — that mapping is the coverage matrix Auditori generates alongside the assessment.
Elements & performance criteria
1 Sharpen knives
- 1.1Select, fit and use the required personal protective equipment
- 1.2Sharpen knives according to workplace procedures
- 1.3Use steel to maintain bevel edge on knives
2 Work safely with knives
- 2.1Use knives according to workplace procedures, food safety and health and safety requirements
- 2.2Use appropriate knife for the particular processing task as directed by supervisor
- 2.3Check product as it is cut, to ensure that the knife is sharp enough to provide a consistently smooth cut surface
3 Maintain knives and associated equipment
- 3.1Maintain knives in a safe and hygienic state
- 3.2Use and maintain knife sharpening equipment safely and hygienically
- 3.3Report problems with knives and safety hazards to supervisor
Performance evidence
- An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.
- There must be evidence that the individual has safely worked with a range of knives to process at least eight fish in varying sizes on at least one occasion, including:
- identifying when knives require sharpening
- using and maintaining clean and safe knives and sharpening equipment
- using appropriate knife to clean, gut, gill, fillet and slice fish
- identifying relevant equipment and safety issues.
Knowledge evidence
- principles and procedures for sharpening a knife
- impact of a sharp knife on speed of filleting and yield of fillet
- impact of incorrectly sharpened knives on the appearance of fillets
- impact of incorrectly sharpened, stored and maintained knives on personal safety
- type and purpose of knife sharpening equipment
- type, shape and purpose of knives used to clean, gut, gill, fillet and slice fish
- food safety and health and safety requirements in regard to sharpening, using and maintaining knives.
Foundation skills
- Reading: Interprets and follows workplace quality, food safety and hygiene procedures for working with knives
- Oral communication: Uses industry standard terminology to describe different types of knives and their uses
- Navigate the world of work: Understands tasks and responsibilities required for performing own role in the workplace
- Get the work done: Maintains a clean and hazard-free work area
Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.
See what you get before you start
Real, unedited Auditori output (RIIHAN201E shown), branded for a sample RTO:
Questions about assessing SFIPRO104
What does an assessment tool for SFIPRO104 need to cover?
To satisfy the Principles of Assessment and Rules of Evidence, an assessment for SFIPRO104 needs to address all 26 unit components: 3 elements with 9 performance criteria, 6 performance evidence requirements, 7 knowledge evidence requirements, and the foundation skills. A coverage matrix mapping each question and task to these components is what an auditor looks for.
How does Auditori generate an assessment tool for SFIPRO104?
Auditori pulls the current release of SFIPRO104 from training.gov.au and generates a complete package: candidate assessment, assessor guide with model answers and observation criteria, and a coverage matrix mapping every component. A suitably qualified person then reviews and approves the draft in a built-in workflow — consistent with ASQA's guidance on AI use in VET — before export as branded PDF and editable Word.
Is the first assessment tool really free?
Yes. Every new account includes one free credit — enough to generate the complete assessment tool for SFIPRO104 — with no card and no subscription required. After that it's pay-as-you-go per unit.
Can I check my existing SFIPRO104 assessment instead of generating a new one?
Yes — upload your existing assessment or learner guide and Auditori maps it against every element, performance criterion, PE and KE of SFIPRO104, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.
Related units
- SFIPRO101 — Clean fish
- SFIPRO102 — Clean work area
- SFIPRO103 — Fillet fish and prepare portions
- SFIPRO201 — Head and peel crustaceans
- SFIPRO202 — Process squid, cuttlefish and octopus
- SFIPRO203 — Shuck molluscs
- SFIPRO301 — Monitor hygiene and sanitation requirements
- SFIPRO302 — Handle and pack sashimi-grade fish
- SFIPRO304 — Boil and pack crustaceans
- SFIPRO401 — Evaluate a batch of seafood
- SFIPRO402 — Manage a product recall
- SFIPRO403 — Develop and implement a seafood waste utilisation strategy
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