Knife Sharpening Skill Set

Skill set Outline

Information current as of
12/09/2026 5:28 PM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Skill set

National Code
AMPSS00086

State Code
AF375

TGA Status
Current

DTWD Status
Pending

National Endorsed, State Implementation and Classification

AQF Level

—

Field of Education

—

Skillset Type

National

Approved Date

—

Nominal Hours

Duration

—

Description

This skill set describes the skills and knowledge to safely sharpen and handle knives in the meat processing industry.

Pathway Information

These units of competency provide credit towards qualifications in the AMP Australian Meat Processing Training Package, including AMP20126 Certificate II in Meat Processing.

Licensing / Regulatory Information

Target Group

This skill set is for the individual beginning work or changing roles in the meat industry, who is required to regularly use a knife during the meat processing activities such as slaughtering, boning, slicing or further processing of meat cuts.

Suggested words for statement of attainment

These competencies from the AMP Australian Meat Processing Training Package meet the industry requirements for the safe sharpening and use of knives in the meat industry.

General notes

Schedule

No information

Replaces

State Code	National Code	Title	Type
AD690	AMPSS00028	Knife Sharpening Skill Set	Skill set