Slaughtering CBLM

Sector : PROCESSED FOOD AND BEVERAGES
Qualification Title: SLAUGHTERING OPERATIONS (LARGE ANIMALS) NC II
Unit of Competency: Handle and sharpen knives
Module Title: Handling and sharpening knives
Technical Education & Skills Development Authority

NATIONAL TVET TRAINERS ACADEMY
Marikina City
Plan
Training
Session
Date Developed: Document No.

November 2018 Issued by:
Trainers
Date Revised:
Methodology Level I December 2018 Page 1
Developed by: NTTA
Sweetyfie A.
Serenio Revision # 01
Data Gathering Instrument for Trainee’s Characteristics
Please answer the following instrument according to the
characteristics described below. Encircle the letter of your choice that best
describes you as a learner. Blank spaces are provided for some data that
need your response.
Characteristics of learners
Language, Average grade in: Average grade in:

literacy and English Math
numeracy (LL&N)
a. 95 and above a. 95 and above
b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
a. 75 to 79 e. 75 to 79
Cultural and Ethnicity/culture:

language a. Ifugao
background
b. Igorot
c. Ibanag
d. Gaddang
e. Muslim
f. Ibaloy
g. Others( please specify)_____Cebuano______
Education & Highest Educational Attainment:

general a. High School Level
knowledge
b. High School Graduate
c. College Level
d. College Graduate
e. with units in Master’s degree
f. Masteral Graduate
g. With units in Doctoral Level
h. Doctoral Graduate
Sex a. Male
b. Female
Age Your age: _30_
Date Developed: Document No. NTTA-TM1-01
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Developed by:
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Physical ability 1. Disabilities(if any)_____________________
2. Existing Health Conditions (Existing illness
if any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) ___________________
Previous TM Certificates
experience with a. TQ certified
the topic b. TM graduate
c. TM trainer
d. TM lead trainer
Number of years as a competency trainer
______
Previous List down trainings related to TM

learning Slaughtering Operations NC II (Large
experience animals & small animals)
___________________________
___________________________
National Certificates acquired and NC level
Training Level
completed Slaughtering Operations NC II (Large & small
animals)
___________________________
Special courses Other courses related to TM

a. Units in education
b. Master’s degree units in education
c. Others(please specify)
_________________________
Learning styles a. Visual - The visual learner takes mental

pictures of information given, so in order
for this kind of learner to retain
information, oral or written, presentations
of new information must contain diagrams
and drawings, preferably in color. The
visual learner can't concentrate with a lot
of activity around him and will focus better
and learn faster in a quiet study
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environment.
b. Kinesthetic - described as the students in
the classroom, who have problems sitting
still and who often bounce their legs while
tapping their fingers on the desks. They are
often referred to as hyperactive students
with concentration issues.
c. Auditory- a learner who has the ability to
remember speeches and lectures in detail
but has a hard time with written text.
Having to read long texts is pointless and
will not be retained by the auditory learner
unless it is read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities
where they can watch, listen and then
review what has happened.
f. Theorist - Learns most when ideas are
linked to existing theories and concepts.
g. Pragmatist - Learns most from learning
activities that are directly relevant to their
situation.
Other needs a. Financially challenged
b. Working student
c. Solo parent
d. Others(please specify)
___________________________

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FORM 1.1 SELF-ASSESSMENT CHECK
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

data or information which is essential in planning training
sessions. Please check the appropriate box of your answer
to the questions below.
CORE COMPETENCIES
CAN I…? YE NO
S
1. Handle and sharpen knives
1.1 Sharpen knives /
1.2 Work safely with knives /
1.3 Maintain knives and associated equipment /
2. Perform initial preparation procedures

2.1 Restrain animal /
2.2 Stun animal /
2.3 Shackle and lift animal /
2.4 Stick and bleed animal /
3. Prepare carcass
3.1 Perform cradle process /
3.3 Eviscerate carcass /
3.4 Split and quarter carcass /
4.Perform final procedures
4.1 Wash, trim and weigh carcass /
4.2 Label/mark carcass /
4.3 Clean and sanitize tools, equipment and facilities /
Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.

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Evidences/Proof of Current Competencies
Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation
Current
Proof/Evidence Means of validating
competencies
2. Perform initial  Lecture-  Interviews/ questioning
preparation discussion  Demonstration
procedures  Observation
 Interaction
 Demonstration
3. Prepare carcass  Lecture-  Demonstration

discussion  Observation
 Interaction  Inspection
 Written examination
 Demonstration (optional)
4.Perform final  Lecture-  Demonstration

procedures discussion  Interview/
Questioning
 Interaction
 Observation
 Simulation  Written examination
 demonstration (optional)

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Identifying Training Gaps
Form 1.3 Summaries of Current Competencies versus Required
Competencies
Required Units of Current Training

Competency/Learning Competencies Gaps/Requirement
Outcomes based on CBC s
1. Handle and sharpen knives
1.1 Sharpen knives 1.1 Sharpen knives
1.2 Work safely with 1.2 Work safely with
knives knives
1.3 Maintain knives and 1.3 Maintain knives
associated equipment and associated
equipment
2. Perform initial preparation procedures
2.1 Restrain animal 2.1 Restrain animal
2.2 Stun animal 2.2 Stun animal
2.3 Shackle and lift 2.3 Shackle and lift
animal animal
2.4 Stick and bleed animal 2.4 Stick and bleed
animal
3. Prepare carcass
3.1 Perform cradle process 3.1 Perform cradle
process
3.3 Eviscerate carcass 3.3 Eviscerate
carcass
3.4 Split and quarter 3.4 Split and quarter
carcass carcass
4.1 Wash, trim and weigh 4.1 Wash, trim and
carcass weigh carcass
4.2 Label/mark carcass 4.2 Label/mark
carcass
4.3 Clean and sanitize 4.3 Clean and
tools, equipment and sanitize tools,
facilities equipment and
facilities
4.1 Return laundered 4.2 Return
item laundered item

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Form No. 1.4: Training Needs
Training Needs Module Title/Module of

Instruction
(Learning Outcomes)
1.1 Sharpen knives

1. Slaughtering
1.2 Work safely with knives Operations NC II
Sharpening Knives
1.3 Maintain knives and associated
equipment

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SESSION PLAN
Sector : Processed Foods and Beverages
Qualification Title : Slaughtering Operations NC II
Unit of Competency : 1. Handle and sharpen knives
Module Title : Handling and sharpening knives
Learning Outcomes:
1. Sharpen knives
2. Work safely with knives
3. Maintain knives and associated equipment
A. INTRODUCTION:
This unit covers the skills and knowledge required to maintain knives for safe and effective use in
slaughtering and meat establishments.
B. LEARNING ACTIVITIES:
1. Examine and learn the knife blade and its parts
2. Know the steps in preparation for sharpening of knife
3. Sharpen knife using selected sharpening procedure
4. Explain and demonstrate how to use and handle knives safely
5. Explain how to maintain knives and associated equipment
LO 1: Handle and sharpen knives
Learning
Methods Presentation Practice Feedback Resources Time
Content
Modular self The trainer will

Slaughtering Operations NC November 2018 Issued by:
II Date Revised:
December 2018 Page 9 of 250
Developed by:
NTTA
Sweetyfie A. Serenio
Revision # 01
1. Sharpen paced distribute The trainees will The trainer will 1 hour
knives Information sheet read information compare his
1.1-1 about sheet and answers to the
sharpening knives answer self-check answer key 1.1-
policies and 1.1-1 1
procedures.
List down
Demonstration The trainer will the tools,
demonstrate task The trainees will The trainer will equipment
sheet 1.1-1 on re-demonstrate check his used in
how to sharpen task sheet 1.1-1 performance achieving
knives on how to using the such
sharpen knives Criteria performance
Performance
Checklist 1.1-1
LO 2: Work safely with knives
Modular self-pace The trainer will The trainees will The trainer will 1 hour
2.Work safely distribute read information compare his
with knives Information sheet sheet 1.2-1 about answers to the
1.2-1 about working safely answer key 1.2-
working safely with with knives 1
knives
Demonstration The trainer will

demonstrate task The trainees will The trainer will
sheet 1.2-1 on re-demonstrate check his
how to work safely task sheet 1.2-1 performance
II Date Revised:
Developed by:
NTTA
Revision # 01
with knives on how to work using the
safely with knives Criteria
Performance
Checklist 1.2-1
3.Maintain knives Modular self-pace The trainer will The trainees will The trainer will
and associated distribute read information compare his
equipment Information sheet sheet 1.3-1 about answers to the
1.3-1 about working safely answer key 1.3-
working safely with with knives 1
knives
Demonstration The trainer will

demonstrate task The trainees will The trainer will
sheet 1.3-1 on re-demonstrate check his
how to work safely task sheet 1.3-1 performance
with knives on how to work using the
safely with knives Criteria
Performance
Checklist 1.3-1
C. ASSESSMENT PLAN
 Written Test
 Performance Test
D. TEACHER’S SELF-REFLECTION OF THE SESSION: The student is now ready to proceed to another module.

II Date Revised:
Developed by:
NTTA
Revision # 01
PARTS OF A COMPETENCY-BASED LEARNING MATERIAL
References/Further Reading
Performance Criteria Checklist

Operation/Task/Job Sheet
Self Check Answer Key
Self Check
Information Sheet
Learning Experiences
Learning Outcome Summary

Module
Module Content
Content
Module
List of Competencies
Content
Module Content
Module Content
Front Page
In our efforts to standardize CBLM,
the above parts are recommended for
use in Competency Based Training
(CBT) in Technical Education and
Skills Development Authority (TESDA)
Technology Institutions. The next
sections will show you the
components and features of each part.

Date Revised:
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Operations NC II Developed by: NTTA
Sweetyfie A.
(SLAUGHTERING OPERATIONS NC II)
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
Unit of Competency Module Title

Code
Handle and sharpen Handling and PFB751335

knives sharpening knives
Perform initial Performing initial PFB751336

preparation procedures preparation procedures
PFB751337
Prepare carcass Preparing carcass
Performing final PFB751338

Perform final procedures
procedures

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MODULE CONTENT
UNIT OF COMPETENCY: Handle and sharpen knives
MODULE TITLE: Handling and sharpening knives
MODULE DESCRIPTOR:
This unit covers the skills and knowledge required to maintain knives for
safe and effective use in slaughtering and meat establishments.
NOMINAL DURATION: 40 hours
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Sharpen knives
ASSESSMENT CRITERIA:
1. Knives are sharpened according to workplace requirements
2. Knives are sharpened to maintain a bevel edge
3. Steel is used correctly to maintain a bevel edge and to meet
Occupational Safety and Health Standards (OSHS)
4. Personal Protective Equipment(PPE) are used according to OSHS

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LEARNING OUTCOME NO.1
(Handle and Sharpen knives)
Contents:
1. Examine and learn the knife blade and its parts

2. Know the steps in preparation for sharpening of knife
3. Sharpen knife using selected sharpening procedure
Assessment Criteria
1. Knives are sharpened according to workplace requirements

2. Knives are sharpened to maintain a bevel edge
3. Steel is used correctly to maintain a bevel edge and to meet
Occupational Safety and Health Standards (OSHS)
4. Personal Protective Equipment(PPE) are used according to OSHS
Conditions
The participants will have access to:
1. knife
2. blade
3. razor
Assessment Method:
1. Written
2. Examination
3. Observation
4. Oral
5. Questioning

Date Revised:
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Learning Experiences
Learning Outcome 1
(Handle and Sharpen Knives)
Learning Activities Special Instructions
Read information sheet 1.1-1 on

handling and sharpening knives
Answer self check 1.1-1 Compare answers with answer key
Re-demonstrate Task sheet1.1-1 on 1.1-1
sharpening knives Evaluate using performance criteria
checklist 1.1-1
Read Information sheet 1.1-2 on
Working safely with knives
Answer self check 1.1-2 on working Compare answers with answer key
safely with knives 1.1-2
Re-demonstrate Task sheet 1.1-2 on Evaluate using performance criteria
working safely with knives checklist 1.1-2
Read information sheet 1.1-3 on
maintaining knives and associated
equipment
Answer self check 1.1-2 Compare answers with answer key
1.1-3
Re-demonstrate Task sheet 1.1-3 on Evaluate using performance criteria
maintaining knives and associated checklist 1.1-3
equipment

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Information Sheet 1.1-1
(SHARPEN KNIVES)
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Sharpen knives
Introduction:
What is slaughtering?
1. the killing of an animal or animals for food; butchering
2. the killing of a human being, esp. in a brutal manner
3. the killing of people in large numbers, as in battle
4. Informal complete defeat or victory
verb transitive
5. to kill (an animal or animals) for food; butcher
6. to kill (people), esp. brutally or in large numbers
7. Informal to conquer or defeat completely

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Slaughtering
What are the etymological origins of the word

"slaughter"?
c.1300, "killing of a cattle or sheep for food, killing of a person," from O.N.
*slahtr, akin to slatr "a butchering, butcher meat," slatra "to slaughter," and slattr
"a mowing;" related to sla "to strike" (see slay), from P.Gmc. *slukhtis. Meaning
"killing of a large number of persons in battle" is attested from mid-14c. The verb
is from 1530s. Slaughter-house is from late 14c.
Last name: Slaughter. This interesting surname is of Anglo-Saxon origin,
and has three possible sources. Firstly, it may be an occupational name for
a slaughterer of animals, deriving from the Middle English "slahter", a
development of the Olde English pre 7th Century "sleaht" meaning killing,
slaughter.
Why did human start to eat meat?

Humans never started to eat meat. Humans and their ancestors always ate meat;
it was their primary source of nutrition. You probably wouldn’t ask “when did
cats start to eat meat?” because it seems quite self evident that they have always
eaten meat. Same with humans.
However, unlike cats, humans are omnivorous and can eat both meat and certain
plants. However, plants have always been a secondary source of food for them,
sought out when meat was scarce.
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Is it inhumane to eat meat?
Before anything else, what is “humane”? According to Merriam Webster, it is
“marked by compassion, sympathy, or consideration for humans or animals”.
When an individual eats meat, he supports the industry of farming animals.

When you say farming, what first comes to mind is a picture of a field with happy
animals eating grass, roaming around freely. And we think that it is ok and that is
all that there’s to it in animal farming.
But very few think about the reality of how those animals’ body parts end up in
neat packages at the supermarket, because majority of the society is so
disassociated with the whole process.

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How to Sharpen Your Knife with a Whetstone?
1. Place the whetstone on a cutting board or countertop, with the coarse grit face
up.
2. With one hand, grasp the knife by the handle and hold the edge of
the knife against the stone, point-first, with the cutting edge meeting the stone at
around a 22-degree angle.
Knife Sharpening Takeaways

1. Sharpen your knives regularly. Even the best knives will dull over time with
regular use.
2. A sharp knife is a safe knife. It is crucial to keep knives sharp so that they cut
through food with less slippage.
3. Using a sharp knife will make your food taste better.
How do you sharpen a knife?
Tools Needed
1. Sharpening stone/whetstones. ...
2. Lubricant. ...
3. Start off with the rough grit. ...
4. Prep the stone. ...
5. Place the knife blade flat on the stone and raise it to a 10 to 15 degree angle.
6. Start sharpening the first side of the blade. ...
7. Sharpen the other side of the blade. ...
8. Take alternating strokes.
Self- Check 1.1-1

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(Multiple choice): (Choose the correct answer)
1. What is slaughtering?
a. Conquer b. kill c. divide d. butcher
2. What is the etymological origin of the word slaughter?
a. sloth b. slatra c. slith d. stir
3. How many times do you sharpen a knife?
a. sometimes b. often c. once a week d. regularly
4. What is the most basic tool in sharpening a knife?
a. whetstone b. lubricant c. iron d. metal
5. What angle should be a knife sharpens?
a. 21-degree b. 22-degree c. 23-degree d. 24-degree

Date Revised:
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ANSWER KEY 1.1-1
1. b
2. b
3. d
4. a
5. b

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TASK SHEET 1.1-1
Title: Sharpen knives
Performance Objective: at the end of the module the trainees’ must be

able to sharpen knives.
Supplies/Materials : knives
Equipment : whetstone
Steps/Procedure:
How to Sharpen Your Knife With a Whetstone?
1. Place the whetstone on a cutting board or countertop, with the coarse
grit face up. ...
the knife against the stone, point-first, with the cutting edge meeting the stone
at around a 22-degree angle.
Important: Take care when sharpening your knives using a whetstone.
1. Submerge the whetstone in water for about five to ten minutes to soak.
2. Continue to apply water whilst sharpening.
3. Place the stone on a slip-resistant base, e.g. our whetstone collect pan.
4. Start by using the coarse grit of the stone.
Assessment Method:
Observation
Demonstration with oral questioning

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Sweetyfie A.
Performance Criteria Checklist 1.1-1
CRITERIA
YES NO
Did you….
1. Sharpen knives correctly? 
2. Follow the instruction given to you? 
3. Ask your trainer to demonstrate first? 
4. Take an extra precautionary measure? 
5. Consider ask your trainer to have an emergency 
kit?
6. Answer all the written questions correctly? 
7. Take an observation first before doing your own 
demonstration?
8. Consider choosing the right knife for the 
demonstration?
9. Sharpen knife using selected sharpening 
procedure?
10. Examine and learn the knife blade and its parts? 

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(Work safely with knives)
1. Sharpen knives
Introduction:
What is knife safety?

Use the right knife for the job and make sure it's sharp. A dull knife requires
more pressure to cut, so you are more likely to cut yourself. Use a cutting
board or flat surface. Put a damp cloth under cutting boards to prevent it
from sliding.
Why should knives be stored safely?
Storing Your Kitchen Knives. It is important to store your knives properly for

safety reason and to prevent damage and premature dulling of your
the blades. ... Knife sheaths or guards wrap around the knife blade and
prevent the blade from coming into contact with other utensils or, worse
yet, fingers.
How do you use a knife safely?
You can prevent kitchen cuts in several ways:

1. Keep your knives sharp.
2. Slice away from your hand and keep your fingers clear of the blade.
3. Don't ever use the palm of your hand as a cutting board.
4. When mincing, keep the tip of your knife on the cutting board and pump the
handle up and down quickly.
Ways to minimize the risk

1. Train employees in the safe use of knives and safe working practices when
sharpening them.
2. Use a knife suitable for the task and for the food you are cutting.
3. Keep knives sharp.
4. Cut on a stable surface.
Date Revised:
Sweetyfie A.
5. Handle knives carefully when washing up.
6. Carry a knife with the blade pointing downwards.
How can knife injuries be prevented?

There are some safety precautions to keep in mind when using utility
knives:
1. Wear safety glasses to protect your eyes in case a blade breaks.
2. Always use a sharp blade.
3. Wear cut-resistant gloves and sleeves to protect your hands and arms.
4. Hand a utility knife to a co-worker with the handle first.
Also, you need to be sure to get a block that stores knives sideways to prevent

dulling of the knife blades. If you have to have a vertical storage
knife block, store your knives upside down to protect the edges. Unfortunately
that does add a safety issue, so sideways storage is best.
A clean knife is also easier to handle. Food residue can make

your knife slippery, and cutting requires a secure grip for optimal safety and
effectiveness. To ensure sanitation and maintain your knife's durability, be sure
that you are washing your knife properly.
Your knives should always be maintained and sharpened. Sharp knives are

safer than a dull one because it requires less pressure to cut. Improper use such
as attempting to cut frozen food can damage your knives and void your warranty.
There are essentially four basic ways to store your kitchen knives. You can
mount them on a wall with a magnetic strip, or store them on the counter in a
block or dock, under a cabinet if space is really tight, or in a drawer dock. There's
also a fifth method, and that's the chef's roll.
What safety precautions must you take in handling a knife a kitchen?

(Do)
1. Train employees in the safe use of knives and safe working practices when
sharpening them.
2. Use a knife suitable for the task and for the food you are cutting.
3. Keep knives sharp.
4. Cut on a stable surface.
5. Handle knives carefully when washing up.
6. Carry a knife with the blade pointing downwards.
Self Check 1.1-2

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Sweetyfie A.
1. What is knife safety?

a. Using the right knife for the job and make sure it's sharp.
b. Using any knife to cut and make sure it’s clean.
c. Using particular knife and store it properly.
d. Using a knife that is sharp and wash it properly.
2. A dull knife requires more pressure to cut, so you are more likely to cut
yourself. What to put under a cutting boards to prevent it from sliding and
cutting your fingers?
a. dry cloth
b. wet/damp cloth
c. rough paper
d. scotch tape
3. What should be wrapping around your knife to prevent it from damage

and premature dulling of the blades?
a. knife cloth
b. knife paper.
c. knife sheath
d. knife plastic cover
4. How do you use knife properly?

a. Keep your knives dull
b. Slice away near your hand and keep your fingers clear of the
blade.
c. Don't ever use the palm of your hand as a cutting board.
d. When mincing, keep the tip of your finger on the cutting board
and pump the handle up and down quickly.
5. What safety precautions must you take in handling a knife a kitchen?

a. Cut on a stable surface.
b. Handle knives carefully when washing up.
c. Carry a knife with the blade pointing downwards.
d. All of the Above
Answer Key 1.1-2

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1. a
2. b
3. c
4. c
5. d

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JOB SHEET 1.1-1
Title: Sharpen knives
Performance Objective: at the end of the module the trainees’ must be

able to sharpen knives.
Supplies/Materials :knives
Equipment :whetstone
Steps/Procedure:
1. Place the whetstone on a cutting board or countertop, with the coarse
grit face up. ...
the knife against the stone, point-first, with the cutting edge meeting the
stone at around a 22-degree angle.
1. Submerge the whetstone in water for about five to ten minutes to soak.
2. Continue to apply water whilst sharpening.
3. Place the stone on a slip-resistant base, e.g. our whetstone collect pan
Assessment Method:
Observation
Demonstration with oral questioning

Date Revised:
Sweetyfie A.
Performance Criteria Checklist 1.1-1
CRITERIA
YES NO
Did you….
1. Ask your trainer to demonstrate first? 
2. Follow the instruction given to you? 
3. Answer all the written questions correctly? 
4. Consider ask your trainer to have an emergency 
kit?
5. Sharpen knives correctly? 
6. Take an extra precautionary measure? 
7. Take an observation first before doing your own 
demonstration?
8. Consider choosing the right knife for the 
demonstration?
9. Sharpen knife using selected sharpening 
procedure?
10. Examine and learn the knife blade and its parts? 

Date Revised:
Sweetyfie A.
(Maintain Knives and Associated Equipment)
1. Sharpen knives
Introduction:
Incidents
1. Keep knives well maintained and sharp.
2. Do not leave knives in washing up water (wash them up and return them
to storage area straight after use)
3. Always use a stable surface such as a cutting board and cut away from
the body.
4. Store knives safely in a rack or knife block with blades pointing towards
the back.
HANDLING AND MAINTENANCE OF TOOLS AND CORE EQUIPMENT

(http://www.fao.org/docrep/010/ai407e/AI407E23.htm)
Knives
Due to the multiple operations in the meat sector different types of knives
are used for different purposes. There are knives
for bleeding, flaying and evisceration of animals as well as for deboning of
carcasses, cutting of meat and slicing of choice cuts and processed
products. All these knives have very specific design features to support the
operations they are made for (see Fig. 387). Knives are also used for cutting
of other raw materials and casings.

Date Revised:
Sweetyfie A.
Knives used in meat operations should have basic safety features.
The handle should be made of plastic material with non-slip surface and
designed to allow a firm and safe grip. Plastic handles are also a hygienic
requirement. The end of the handle is often slightly enlarged (handle knob)
to prevent the knife from slipping out of the hand and the portion close to
the blade should have a similar enlarged design to avoid the hand from
slipping over onto the blade (see Fig. 386, 387).
The correct shape of the blade at the cutting edge is very important to
facilitate a long-lasting sharpness and allow for easy whetting during
operations. The recommended shape is a slightly convex cutting edge area
as this ensures a firm structure and facilitates smooth cutting through meat
and sausages (Fig. 388). Cutting edges showing straight or even concave
shapes result in very thin blade edges with an increased risk of small cracks
and also require more handling force by workers.
Knife sharpening is a delicate process and requires a special device (Fig.

389). The knife sharpening machines (sand-paper abrasive belts, sand-
paper flap-wheels, rotating stones) should be air-ventilated or water-cooled
and rotate at a moderate speed. Air ventilated sharpening often causes
overheating of the blades, which increases the risk of cutting edge breakage.
During work operations, all knives should be whetted regularly using special
steels. These steels are often called sharpening steel, but are in fact only for
whetting (polishing of the knife edge). Care must be taken that only steels
with safety handles (knob-type handle front for finger protection) are used.

Date Revised:
Sweetyfie A.
During knife whetting (Fig. 390), the steel is firmly gripped with one hand
and the other hand holds the knife. The hand with the steel remains static.
Starting from close to the grip of the knife (1), the blade is moved down
along the steel from the steel’s tip towards the handle. During this
movement the edge slides in its full length over the steel. This move is
performed several times on both sides of the steel (2), thus polishing both
sides of the edge of the knife (3).
Knives must be kept clean and dry and should also be stored safely and
visible to avoid accidental injuries to workers (Fig. 391).

Date Revised:
Sweetyfie A.
Hooks used in the meat sector
In general, two types of hooks are essential for smooth operations in the
meat sector. Slaughterhouse or carcass hooks are used for moving and
hanging of carcasses. Their design depends on the type of rails (tubular, flat
bar) installed. These heavy duty hooks are for sliding or moving on rollers
along the rails and have a rotating lower hook part.
The meat shop hooks are

used for hanging meat pieces
or sausages. To avoid injuries
during handling, the upper
end of those hooks is always
kept flat. A flat lower end is
also used for sausage hooks,
while meat hooks display a
sharp tip which facilitates the
penetration into the meat piece
to be suspended.
Grinders and grinder plates and knives

Meat grinders are indispensable equipment in the meat processing industry
and are part of practically every meat processing line. Meat processors must
be familiar with this type of equipment (see page 18).
Installation:
Care must be taken that grinders are positioned properly. Most grinders
have adjustable rubber feet. This allows the horizontal levelling and avoids
transfer of vibration from the machine to the table (small models) and floor
(industrial grinders). The initial electrical connection to the power supply
line should be done with an empty housing (auger / feeding worm and
cutting set removed) for safety reasons. Industrial size meat grinders are
usually driven by three-phase motors and the direction of rotation must be
checked. When viewed from the front, the feeding worm must rotate
counter-clockwise. The cutting set is attached to the feeding worm with the
cutting edges of the star knives facing counter-clockwise. Before starting the
machine for the first time, all parts must be thoroughly cleaned and dried. A
useful option often used by meat processors, is to run some clean fat
through the system to make sure that remains of grease are removed from
the housing and the cutting set.
Operations:
Date Revised:
Sweetyfie A.
Apart from the need for frequent cleaning (see page 379), the cutting system
of grinders has to be assembled and dismantled at various times per shift
or day to be adjusted to the desired particle size. Care must be taken of the
following:
 The grinder plates must be frequently checked for any damage to the
surface, as a clear cut is only possible when the grinder plates are
kept smooth. If damage such as grooves or scratches appear, the
grinder plates must be planed (reground) immediately.
 The star-knives (cutters) must also be kept sharp. Cutters are usually
sharpened at the cutting edges. In systems with replaceable blades
these blades are not sharpened but replaced regularly.
 Grooved grinder plates and blunt star-knives result in poor cutting
(mashed ground meats).
 Parts from different cutting sets must not be mounted together, as
they might be made of materials of different hardness. This can result
in grooved grinder plates or damaged star-knives.
 The cutting assembly must never be over-tightened to avoid excessive
friction heat and undesirable heat transfer to the meat.
 A grinder should never run empty as this will damage the knives and
blades.
In industrial-size grinders, the electrical motor and driveshaft are connected

via V-shaped belts. These belts usually require little servicing. Care must
only be taken that the belts are kept at the correct tension. If the belts are
not sufficiently tightened they show increased wear, excessively tightened
belts lead to increased power consumption and could cause damage to the
motor or driveshaft.
Cleaning:
Date Revised:
Sweetyfie A.
Ginders are normally used for mincing raw fresh meat and other animal
tissue. Meat grinders and their cutting parts must therefore be cleaned and
disinfected frequently - during or at the end of each production cycle in
order to maintain a good hygienic status. The most critical spots for cleaning
are inside the barrel (feed auger housing). Any meat materials or fats left in
the grooves of the thread must be removed by hand, followed by thorough
flushing and brushing until all residues are washed out.
The driveshaft pin, where the feeding auger is interlocked, must also be
brushed and flushed with plenty of water. The use of a high-pressure water
cleaner is discouraged here, as this could damage the rubber seal in which
the driveshaft pin rotates. After cleaning, the barrel should be dried
properly, also to avoid metal corrosion.
Cleaning of grinder plates provides a special challenge for responsible staff

as care must be taken that the many holes are totally free of impurities. This
is very difficult in discs with tiny holes for smaller particle sizes. If a high-
pressure water cleaner is available, it should be used.
Equipment for personnel

The provision of hygienic equipment and personal protective equipments
essential to prevent contamination of meat and meat products through
contact with clothes, shoes or direct contact with hands or breath (see also
chapter on Meat Processing Hygiene page 339). Some appliances and
protective clothes, boots etc. also serve to protect workers from accidents.
Hygienic equipment and materials:
Protective clothing (Fig. 405) – To avoid contamination of workplaces,

materials and products from street clothes, workers have to wear clean
protective clothing. Either one-piece overalls or two piece sets are
recommended as they cover the complete body. In some workplaces only
overcoats are used with the disadvantage that the trousers/skirt is not
covered.
Head gear (Fig. 405) – Human hair on equipment, materials and products

must be avoided. Caps and/or hairnets are used to cover and contain hair.
Gloves – In meat processing, staff are encouraged to wear latex gloves to

avoid direct contact of materials and products with hands. This is of special
importance during packaging, when also mouth protection is recommended
to avoid contamination of fresh and processed products (Fig 461, 462).
Gum (rubber) or plastic boots (Fig. 405) – These boots are used to protect

staff in meat operations from moisture. The sole design facilitates a firm grip
on slippery surfaces. For easy detection of dirt, boots are usually white.
Date Revised:
Sweetyfie A.
Plastic aprons (Fig. 406) – This type of apron is used to protect workers and
their working clothes from moisture, meat and fat. Plastic aprons should be
long enough to overlap the boots, thus allowing splash water to rinse off.
Self Check 1.1-3
Appliances for safety reasons:
Safety aprons – Almost 50% of all injuries (Fig. 407) in meat operations are
caused by knives. Most of these occur during deboning when the knife is
moved towards the body. To avoid such injuries, special safety aprons
should be used, covering the front of the body. Safety aprons can consist of
a tight mesh of stainless steel rings or overlapping aluminium chips. To
avoid unnecessary meat and fat settlements in the mesh, the safety apron is
worn under a plastic apron (Fig. 409).
Safety gloves – To avoid injuries to the hand handling the meat material
during deboning and cutting, a safety glove is highly recommended for this
hand. These gloves are made of a tight mesh of small stainless steel rings
and should be chosen long enough to also cover the wrist. To avoid
Date Revised:
Sweetyfie A.
unnecessary meat and fat residues in the mesh, the glove can be covered
with a latex glove (Fig. 407).
Safety helmets – In workplaces where there is a risk of objects falling, staff

are encouraged to wear safety helmets made of firm plastic. Helmets are
strongly recommended are slaughter lines, below overhead rails and in
storerooms with high shelves (Fig. 408).
Answer Key 1.1-3
Self Check 1.1-3

Date Revised:
Sweetyfie A.
1. Due to the multiple operations in the meat sector different types of knives
are used for different purposes. There are knives uses for the following:
a. bleeding
b. flaying
c. deboning
d. All of the above
2. The handle of a knife should be made of what material?
a. plastic b. steel c. metal d. rubber
3. In general, two types of hooks are essential for smooth operations in the
meat sector. What hooks are used for moving and hanging of carcasses?
a. meat shop hooks

b. slaughterhouse hooks
c. kitchen hooks
d. smokehouse hooks
4. The following are the hygienic equipment of the personnel in processing

meat, except:
a. apron
b. head gear
c. gloves
d. slippers
5. This type of apron is used to protect workers and their working clothes
from moisture, meat and fat.
a. Cloth apron
b. Plastic apron
c. Silk apron
d. Safety apron
Answer Key 1.1-3

Date Revised:
Sweetyfie A.
1. d
2. a
3. b
4. d
5. b

Date Revised:
Sweetyfie A.
Evidence Plan
Competency Slaughtering Operations NC II
standard:
Title of Institutional Assessment
Assessment:
Unit of 1.Handle and sharpen knives
competency: 2.Perform initial preparation procedures
3.Prepare carcass
Ways in which evidence will be collected:
Demonstration & Questioning

Observation & Questioning
[tick the column]
Third party Report

Portfolio
Written
The evidence must show that the trainee…
 Sharpen knives correctly 
 Examine and learn the knife blade and its parts 
 Follow the instruction given to them 
 Ask the trainer to demonstrate first 
 Take an extra precautionary measure 
 Consider ask the trainer to have an emergency 

kit
 Answer all the written questions correctly 
 Take an observation first before doing the 

demonstration

Date Revised:
Sweetyfie A.
 Consider choosing the right knife for the 
demonstration
 Sharpen knife using selected sharpening 
procedure
NOTE: *Critical aspects of competency
Demonstration and Questioning Checklist

Date Revised:
Sweetyfie A.
Instruction for Demonstration
(For the Candidate)

Date Revised:
Sweetyfie A.
Instruction for Demonstration
(For the Trainer)

Date Revised:
Sweetyfie A.
Answer Key:
Demonstration (continued)

Date Revised:
Sweetyfie A.
TABLE OF SPECIFICATION
# of
Objectives/Content
Knowledge Comprehension Application items/
area/Topics
% of test
TOTAL

Date Revised:
Sweetyfie A.
Performance Test
Specific Instruction for the Candidate
Qualification Slaughtering Operations NC II
Unit of Competency Sharpen Knives
General Instruction:
Always wear Personal protective Equipment for proper protection

against danger.
Specific Instruction:
1. Place the whetstone on a cutting board or countertop, with the coarse grit
face up.
the knife against the stone, point-first, with the cutting edge meeting the stone at
around a 22-degree angle.
1. Submerge the whetstone in water for about five to ten minutes to soak. ...
2. Continue to apply water whilst sharpening. ...
3. Place the stone on a slip-resistant base, e.g. our whetstone collect pan .

Date Revised:
Sweetyfie A.
QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. Examine and learn the knife blade and its parts  
2. Follow the instruction given to you  
3.  
4.  
Safety Questions
5.  
6.  
7.  
8.  
Contingency Questions
9. Consider ask the trainer to have an emergency kit  
10.  
11.  
12.  
Job Role/Environment Questions  
13.  
14.  
15.  
16.  
Rules and Regulations  
17. Follow the instruction given to you  
18.  
19.  
20.  
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory

Date Revised:
Sweetyfie A.
Templates for Inventory of Training Resources
Resources for presenting instruction
 Print Resources As per TR As per Remarks
Inventory
 Non Print Resources As per TR As per Remarks

Inventory
Resources for Skills practice of Competency #1

______________________________
 Supplies and Materials As per TR As per Remarks
Inventory
 Tools As per TR As per Remarks

Inventory
 Equipment As per TR As per Remarks

Inventory
Note: In the remarks section, remarks may include for repair, for
replenishment, for reproduction, for maintenance etc.

Date Revised:
Sweetyfie A.
Supervise
Work-Based
Learning

Date Revised:
Sweetyfie A.
FORM 1.1 SELF-ASSESSMENT CHECK
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

data or information which is essential in planning training
sessions. Please check the appropriate box of your answer
to the questions below.
CORE COMPETENCIES
CAN I…? YE NO
S
1.
2.
3.
4.
5.
Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.

Date Revised:
Sweetyfie A.
Evidences/Proof of Current Competencies (Sample)
Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation
Current
Proof/Evidence Means of validating
competencies

Date Revised:
Sweetyfie A.
Identifying Training Gaps
From the accomplished Self-Assessment Check (Form 1.1) and the

evidences of current competencies (Form 1.2), the Trainer will be able to
identify what the training needs of the prospective trainee are.
Form 1.3 Summary of Current Competencies Versus Required

Competencies (Sample)

1.

2.
3.
4.

Date Revised:
Sweetyfie A.
Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.
Form No. 1.4: Training Needs (Sample)
Module
Gaps Title/Module of Duration (hours)
Instruction

Date Revised:
Sweetyfie A.
TRAINING PLAN
Qualification: ____________________________
Trainees’ Training Training Mode of

Staff
Requirements Activity/Task Training

Date Revised:
Slaughtering Operations NC II December 2018 Page 55 of 61
Developed by: NTTA
Revision # 01
Technical Education and Skills Development Authority
___(your institution)___
TRAINEE’S RECORD BOOK
I.D.
Trainee’s No._______________
NAME: ___________________________________________________

Date Revised:
Developed by: NTTA
Revision # 01
column regarding the outcome of the task accomplished by
the trainees. Be sure that the trainee will personally
QUALIFICATION: PLUMBING NC II_______
accomplish the task and confirmed by the instructor.
It is of great importance that the content should be
TRAINING DURATION :____________________________ written legibly on ink. Avoid any corrections or erasures and
maintain the cleanliness of this record.
TRAINER: __________________________________________________ This will be collected by your trainer and submit the
same to the Vocational Instruction Supervisor (VIS) and shall
form part of the permanent trainee’s document on file.
THANK YOU.
Instructions:
This Trainees’ Record Book (TRB) is intended to serve as
record of all accomplishment/task/activities while undergoing
training in the industry. It will eventually become evidence
that can be submitted for portfolio assessment and for
whatever purpose it will serve you. It is therefore important
that all its contents are viably entered by both the trainees
and instructor.
The Trainees’ Record Book contains all the required
competencies in your chosen qualification. All you have to do
is to fill in the column “Task Required” and “Date
Accomplished” with all the activities in accordance with the
training program and to be taken up in the school and with
the guidance of the instructor. The instructor will likewise
indicate his/her remarks on the “Instructors Remarks”
Date Revised:
Developed by: NTTA
Revision # 01
Date Revised:
Developed by: NTTA
Revision # 01
NOTES:
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________

Date Revised:
Developed by: NTTA
Revision # 01
Unit of Competency: 1 PREPARE PIPES FOR INSTALLATION
NC Level I Unit of Competency: 2 PERFORM MINOR CONSTRUCTION

Learning Task/Activity Date Instructors WORKS
Outcome Required Accomplished Remarks
 Lay out NC Level I
measurements
 Cut pipe Learning Task/Activity Date Instructors
within the Outcome Required Accomplished Remarks
required Perform
length and piping lay
according to outs
job Cut pipes
requirements through
 Thread pipes walls and
in accordance floors
with standard
thread
engagement ____________________ ______________________
Trainee’s Signature Trainer’s
__________________ ___________________ Signature
Trainee’s Signature Trainer’s Signature

Date Revised:
Developed by: NTTA
Revision # 01
Unit of Competency: 3 MAKE PIPING JOINTS AND
CONECTIONS
NC Level I Unit of Competency: 4 PERFORM SINGLE UNIT PLUMBING

Learning Task/Activity Date Instructors INSTALLATION AND ASSEMBLES
Fit-up NC Level I
joints and
Learning Task/Activity Date Instructor
fittings for
Outcome Required Accomplishe s Remarks
PVC pipe
d
Perform
threaded Prepare for
pipe joints plumbing works
and Install pipe and
connections fittings
Caulk Install hot and
joints\ cold water supply
_____________________ ______________________ Install/assemble
Trainee’s Signature Trainer’s Signature plumbing fixtures
_____________________ ____________________

Date Revised:
Developed by: NTTA
Revision # 01
Unit of Competency: 5 PERFORM PLUMBING REPAIR AND
MAINTENANCE WORKS
NC Level I
Learning Task/Activity Date Instructors
 Clear
clogged
pipes
clear
clogged
fixtures
______________________ ____________________

Date Revised:
Developed by: NTTA
Revision # 01
TRAINEE’S PROGRESS SHEET
Name : JUAN DELA CRUZ Trainer :

Nominal
Qualification : Machining NC I :
Duration
Training Training Date Date Trainee’s Supervisor’s
Units of Competency Rating
Activity Duration Started Finished Initial Initial
Total
Note: The trainee and the supervisor must have a copy of this form. The column for rating maybe used either by giving a numerical rating or
simply indicating competent or not yet competent. For purposes of analysis, you may require industry supervisors to give a numerical rating for
the performance of your trainees. Please take note however that in TESDA, we do not use numerical ratings

Date Revised:
Developed by: NTTA
Revision # 01
Average Ratings
PREPARATION Average
1. Workshop layout conforms
with the components of a
CBT workshop
2. Number of CBLM is
sufficient
3. Objectives of every training
session is well explained
4. Expected activities/outputs
are clarified
General Average

Date Revised:
Sweetyfie A.
Facilitate
Learning
Session

Date Revised:
Sweetyfie A.
Training Activity Matrix
Venue
Facilities/Tools Date &
Training Activity Trainee Remarks
and Equipment (Workstation/ Time
Area)
Prayer

Recap of Activities 8:00 AM
All to 8:30
Unfreezing Activities AM
trainees
Feedback of Training

Rejoinder/Motivation
observations
(List down all on the
Facilities/Tools
(Specific Activities of progress of
and Equipment Name of
each Trainee for the each trainee
needed for the Workstation1
day here) for the day
workstation and
will be written
activities here)
here
observations
(Specific Activities of (List down all
on the
each Trainee here) Facilities/Tools
progress of
each trainee
needed for the Workstation 2 for the day
workstation and
will be written
activities here)
here
observations
(List down all
on the
Facilities/Tools
needed for the Workstation 3
workstation and
will be written
activities here)
here
observations
(List down all
on the
Facilities/Tools
needed for the Workstation 4
workstation and
will be written
activities here)
here
Date Revised:
Sweetyfie A.
Date Revised:
Sweetyfie A.
Date Revised:
Sweetyfie A.
Minutes of the Meeting Template
Minutes of the Meeting

Focus Group Discussion
Date: ________________________
Agenda:
Competency-based Training Delivery
Present:
1. ____________
2. ____________
3. ____________
4. ____________
CBT Concerns Discussions Resolutions/Agreement

1. CBT Layout
2. Monitoring of
Attendance
3. Utilization of work
area
4. Orientation
a. CBT
b. Roles
c. TR
d. CBLM
e. Facilities

Date Revised:
Sweetyfie A.
f. Evaluation system
5. RPL
6. Teaching methods
and technique
7. Monitoring of
learning activities
a. Achievement
chart
b. Progress chart
8. Feedback
9. Slow learners
10. Other
concerns
Training Evaluation Report
1. Title of the Report
2. Executive summary
3. Rationale
4. Objectives
5. Methodology
6. Results and discussion

This is the body of the report. It should contain the following
parts:
Data interpretation
Data analysis

Date Revised:
Sweetyfie A.
Conclusion
7. Recommendation

Date Revised:
Sweetyfie A.
Maintain
Training
Facilities

Date Revised:
Sweetyfie A.
Template #1
OPERATIONAL PROCEDURE
Equipment Type
Equipment Code
Location
Operation Procedure:

Date Revised:
Sweetyfie A.
Template #2
HOUSEKEEPING SCHEDULE
Qualification Station/Bldg Welding (WAF)
Area/Section
In-Charge
Schedule for the 2nd Semester, 2011

Responsible Daily Ever Weekly Every Month Remarks
ACTIVITIES y 15th ly
Person
other Day
Day
1. Clean and check welding
equipment/ accessories
from dust and oil; dry and
properly laid-out/
secured/stable
2. Clean and free welding
booths and welding
positioners from
dust/rust /gums, used
Mig wire stubs and metal
scraps
3. Clean and arrange
working tables according
to floor plan/lay-out;
check stability
4. Clean and check floor,
walls, windows, ceilings
• graffiti/dust/rust
• cobwebs and
outdated/unnecessary
objects/items
• obstructions
• any used
materials/scraps
(slugs, stubs) spilled
liquid
• open cracks (floor)
5. Clean and check work
shop ventilation and
illumination by dusting
lamps/bulbs, replacing
non-functional lamps and
keeping exhaust clean
6. Clean and check computer
set -monitor, CPU,
keyboards, mouse – free,
unnecessary markings,
dust; cables and plugs are
in order; well-arranged; all
items functional
7. Clean, inspect air
conditioning equipment:
• keep screen and filter
free from dust/rust
• Check selector knobs
if in normal positions

Date Revised:
Sweetyfie A.
and are functional
• Check if drainage is
OK
8. Clean, check and maintain
Tool Room
• Free of dust, not damp
• Tools in appropriate
positions/locations
• With visible
labels/signage
• Logbook and forms are
complete, in order and
updated
• Lights, ventilation –
OK
10. Clean and check Rest
Room
• Urinals, bowls, wash
basins, walls and
partitions are free
from stains, dirt, oils,
graffiti and
unnecessary objects;
• Ceilings free from
cobwebs and dangling
items
• Floor is kept dry; no
broken tiles or
protruding objects
• Equipped with dipper
and pails; properly
located after use
• Water systems is
functional: no
dripping/damaged
faucets or pipes
• Drainage system is
working, no water-
clogged areas
• No offensive odor
• Lights /Ventilation –
OK
9. Clean and check wash
area:
• Walls/Floors- –free
from oils, molds,
broken tiles, gums,
stains or graffiti
• Drainage system is
functional
• Water system
functional; no dripping
faucets or leaking
pipes
• Free from unnecessary
objects (mops, rags)

Date Revised:
Sweetyfie A.
10. Clean and maintain work
shop surroundings by
sweeping/ removing fallen
leaves, branches, debris
and other refuse,
impounded water, clearing
pathways of obstructions
11. Disposal of waste

materials
(Follow waste segregation
system)
Template #3
GMAW WORKSHOP HOUSEKEEPING SCHEDULE
DAILY TASK YES NO
Dispose segregated waste; clean garbage cans
Sweep floors; if wet, wipe dry
Wipe and clean whiteboards
Clean and arrange working tables
Clean and check mounting of machines/equipment
Before leaving, collect stubs and other welding wastes.
WEEKLY TASK YES NO

Clean posters, visual aids and update accomplishment/Progress Charts
Clean bulbs/lamps/ceilings/walls
Clean/Wash of windows/glasses/mirrors
Clean and check tools, machines, supplies, materials
Sanitize garbage receptacles
Empty water collector; clean body of Water Dispenser
MONTHLY TASK YES NO

Conduct inventory
Clean and arrange tool room
Inspect electrical system; clean cables, wires
Clean instructional materials & modules; arrange and put in order
Inspect and clean air-conditioning equipment filter; clean body

Date Revised:
Sweetyfie A.
Template #4
WELDING EQUIPMENT MAINTENANCE SCHEDULE*
8 HOURS 50 Hours 100 HOURS
•  •


Date Revised:
Sweetyfie A.
Template #5
EQUIPMENT MAINTENANCE SCHEDULE
EQUIPMENT TYPE
EQUIPMENT CODE
LOCATION
Schedule for the Month of March
MANPOWER Daily Every Weekly Every Monthly Remarks
ACTIVITIES Other 15th
Day Day
1. Check panel board,

and circuit breakers’
electrical connections,
cables and outlets
 Clean and kept dry
 Parts are well-
secured/attached
 Properly labeled
2. Check Mig gun (nozzle,
contact tip, diffuser)
and ground cable:
 Clean and kept dry
 Parts are well-
secured/ attached
 Inspect for
damages and
replace parts if
necessary
3. Check adjustment
lever’s if functional
(amperages/speed); if
not, calibrate
4. Check Gas cylinder

outfit for any
abnormality
 Gate valve
 Co2 regulator
 Gas hose Fittings
 Fittings
5. Check/Clean wire
feeder (rollers, wire
speed/spool
adjustment); remove
used oil, dust; keep
dry.
6. Run the equipment for

5 minutes and observe
for unusual noise or
abnormal operation; if
repair is necessary,
send to technician.

Date Revised:
Sweetyfie A.
Template #6
WORKSHOP INSPECTION CHECKLIST
Qualification
Area/Sectio
In-Charge
n
YES NO INSPECTION ITEMS

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
Remarks:
Inspected by: Date:

Date Revised:
Sweetyfie A.
Template #7
EQUIPMENT MAINTENANCE INSPECTION CHECKLIST
Equipment Type :
Property Code/Number :
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Slaughtering CBLM

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Slaughtering CBLM

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Sector : PROCESSED FOOD AND BEVERAGES

Qualification Title: SLAUGHTERING OPERATIONS (LARGE ANIMALS) NC II

Unit of Competency: Handle and sharpen knives

Module Title: Handling and sharpening knives

Technical Education & Skills Development Authority

Date Developed: Document No.

Language, Average grade in: Average grade in:

Cultural and Ethnicity/culture:

Education & Highest Educational Attainment:

Previous List down trainings related to TM

Special courses Other courses related to TM

Learning styles a. Visual - The visual learner takes mental

Date Developed: Document No. NTTA-TM1-01

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

2. Perform initial preparation procedures

Date Developed: Document No. NTTA-TM1-01

Form 1.2: Evidence of Current Competencies acquired related to

3. Prepare carcass  Lecture-  Demonstration

4.Perform final  Lecture-  Demonstration

Date Developed: Document No. NTTA-TM1-01

Required Units of Current Training

Date Developed: Document No. NTTA-TM1-01

Training Needs Module Title/Module of

1.1 Sharpen knives

Date Developed: Document No. NTTA-TM1-01

Modular self The trainer will

Demonstration The trainer will

Demonstration The trainer will

Date Developed: Document No. NTTA-TM1-01

Performance Criteria Checklist

Self Check Answer Key

Learning Outcome Summary

Date Developed: Document No. NTTA-TM1-07

Unit of Competency Module Title

Handle and sharpen Handling and PFB751335

Perform initial Performing initial PFB751336

Performing final PFB751338

Date Developed: Document No. NTTA-TM1-07

UNIT OF COMPETENCY: Handle and sharpen knives

MODULE TITLE: Handling and sharpening knives

NOMINAL DURATION: 40 hours

Date Developed: Document No. NTTA-TM1-07

1. Examine and learn the knife blade and its parts

1. Knives are sharpened according to workplace requirements

The participants will have access to:

Date Developed: Document No. NTTA-TM1-07

(Handle and Sharpen Knives)

Learning Activities Special Instructions

Read information sheet 1.1-1 on

Date Developed: Document No. NTTA-TM1-07

Date Developed: Document No. NTTA-TM1-07

What are the etymological origins of the word

Why did human start to eat meat?

When an individual eats meat, he supports the industry of farming animals.

Date Developed: Document No. NTTA-TM1-07

Knife Sharpening Takeaways

Self- Check 1.1-1

a. Conquer b. kill c. divide d. butcher

2. What is the etymological origin of the word slaughter?

a. sloth b. slatra c. slith d. stir

3. How many times do you sharpen a knife?

a. sometimes b. often c. once a week d. regularly