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Use knives for basic tasks in a kitchen environment

URN: PPL1GEN7
Business Sectors (Suites): Hospitality - Generics
Developed by: People 1st
Approved on: 2022

Overview

​This standard is about using and caring for knives within professional kitchens. Knives may include both straight and serrated bladed from small vegetable knives to cleavers.

The standard also refers to the use of scissors and secateurs.

When you have completed this standard you will have demonstrated your understanding of and your ability to:

  • Use knives for basic tasks in a kitchen environment

Performance criteria

You must be able to:

  1. ​Select knives that are appropriate to the task that you are about to commence
  2. Ensure that knives are clean
  3. Ensure that the cutting surface is safe and hygienic and appropriate to the task
  4. Handle knives safely and hygienically while undertaking tasks
  5. Clean and store knives in line with organisational requirements
  6. Report blunt or damaged knives to the appropriate person

Knowledge and Understanding

You need to know and understand:

1. Why knives should be kept sharp 2. Why the appropriate knife should be selected for the specific task 3. Why handles of knives should not be allowed to become greasy during use 4. How to maintain knives during use 5. Why knives should be handled, carried and stored correctly 6. Why cutting surfaces should be firm and secure and how to ensure cutting surfaces are safe and secure 7. How to effectively and safely clean knives between dealing with different food groups and after use 8. What risks there are of contamination from poorly maintained knives 9. What action can be taken to prevent allergenic reactions amongst customers when maintaining, handling and cleaning knives 10. Why cutting surfaces should be clean and hygienic 11. Why damaged knives should not be used 12. How to deal with blunt or damaged knives in line with organisational procedures

Scope/range

1. Knives
1.1 straight bladed knives and cleavers
1.2 serrated blades
1.3 scissors/secateurs

2. Tasks
2.1 preparing food
2.2 opening packaging

3. Maintain knives
3.1 washing and cleaning knives after use
3.2 maintaining knives
3.3 storing knives

Scope Performance

Scope Knowledge

Values

Behaviours

Skills

Glossary

Links To Other NOS

External Links

Version Number

3

Indicative Review Date

2027

Validity

Current

Status

Original

Originating Organisation

People 1st International Ltd

Original URN

PPL1GEN7

Relevant Occupations

Chef, Cook, Kitchen Assistant, Team Member, Kitchen Porter

SOC Code

9263

Keywords

maintain; handle; clean; knives; scissors; secateurs; cutting; sharpen