Assessor Resource

SITHFAB227A
Operate and monitor cellar systems

Assessment tool

Version 1.0
Issue Date: April 2024


This unit applies to any individual who has responsibility for the operation and routine monitoring of beverage dispensing equipment and for the monitoring of beverage quality in a hospitality establishment. Depending on the nature and size of the business and particular job roles, this individual may be a dedicated cellar person, a senior bar attendant, a manager or a business owner. The individual may or may not also have store person responsibilities. Safety issues and compliance requirements are a key focus of the unit.

The general knowledge and basic skills required by bar workers more generally are found in units such as SITHFAB002C Operate a bar and SITHFAB001C Clean and tidy bar areas.

This unit has extensive application in hotels, clubs, casinos and sporting venues, but it may also be relevant in restaurants, or any other permanent or temporary catering venue where a cellar is maintained.

This unit describes the performance outcomes, skills and knowledge required to work safely in a cellar. It includes the operation of beverage dispensing systems and the quality monitoring of beverage products.

Note that the word 'cellar' is used in its broadest sense, and means any area used as the storage location for bulk beverages and the equipment that supports its service.

The safety requirements covered by this unit reflect compliance requirements under Occupational Health and Safety legislation. Obligations under Australian Standard AS 5034-2005 Installation and use of inert gases for beverage dispensing and associated standards also apply.

States and territories also have legislative requirements in relation to service of alcohol.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

Prerequisites

Nil

Employability Skills

This unit contains employability skills.



Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the following is essential:

knowledge and understanding of the safety requirements for operating cellar equipment

ability to operate cellar equipment within those safety requirements

ability to maintain cellar hygiene and tidiness

ability to service and clean equipment and lines

ability to identify and rectify quality issues affecting cellared beverages.

Context of and specific resources for assessment

Assessment must ensure:

access to a fully operational cellar, including industry-current equipment and actual products as follows:

liquor storage area

keg area

post-mix system

two complete beer lines (from keg to beer tap)

manifolds

cool room

transfer leads

couplers

connectors

gas regulators

chemicals, cleaning equipment and procedures

safety goggles and gloves

approved cleaning keg or dosing unit

appropriate stock

use of a typical industry manual or electronic stock control system.

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

direct observation of the candidate operating a bulk dispensing system or other cellar equipment

direct observation of the candidate carrying out maintenance of beverage system parts

written or oral questions to test knowledge of common faults in beer, maintenance techniques for bulk dispensing systems and cellar safety issues

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:

SITHFAB002A Operate a bar

SITXINV002A Control and order stock.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

communication skills to provide practical information about cellar issues to colleagues

literacy skills to:

read and comprehend enterprise or manufacturer logbooks or incident reports, safety requirements. Standards and signage, ANZFSC codes and stock control system records

record faults and equipment monitoring, testing and checking activities

numeracy skills to effectively monitor regulators, measure temperature and calculate quantities of chemicals and cleaning agents

problem-solving skills to identify and rectify problems with beverage quality

technology skills to work with equipment at an operational and basic maintenance level.

The following knowledge must be assessed as part of this unit:

general knowledge of cellar compliance requirements under various legislation, including:

Health Act

Occupational Health and Safety legislation

Food Standards Australia New Zealand Act 1991

particular requirements of the Australia New Zealand Food Standard code that directly impact on cellar operations

requirements of the various Australian standards that directly impact on cellar operations, including:

AS5034-2005 Installation and use of inert gases for beverage dispensing, and associated standards

AS3780-1994 The Storage and handling of corrosive substances

working knowledge of beverage gas system operation, including:

key components of beverage dispensing systems

how to handle, store, connect and disconnect beverage gas cylinders (including different types of cylinder systems and different types of gas)

inert gas in confined spaces and the potential dangers

particular dangers of carbon dioxide and nitrogen

required fire protection equipment and other emergency and alarm procedures

methods and techniques for undertaking routine checks for leaks (including monitoring of regulators, drop tests, spray tests, disconnecting and re-connecting leads)

typical roles and responsibilities of different people in operating and maintaining the system (eg within the hospitality establishment, external contractors)

techniques for safe lifting and handling

procedures and safety requirements for the use and storage of hazardous substances such as chemicals and other cleaning agents, including labelling and Material Safety Data Sheets

correct and environmentally sound disposal methods for hazardous substances

overview knowledge of the way that beer is brewed and what this means for cellar operations

cellar products (which must include beer) and their characteristics, including:

correct handling and storage

shelf life

potential faults.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Beer systems may include:

direct pull systems

party kegs

multiple hook-up

flow back systems

refrigerated beer line systems

ice bank systems

Temprite or instantaneous cooler system.

Safety requirements may relate to:

legislative requirements

requirements under Australian Standards

correct lifting, moving and handling techniques for kegs and cylinders

safe use of electrical equipment.

dealing with pressure factors

chemical and detergent use, including manual or a dosing unit detergent system

correct servicing and maintenance of equipment which operate under pressure e.g. connectors & couplers

conducting risk assessments.

Beverage system parts must include:

beer lines

beer taps

couplers

leads

connectors

manifolds

FOB detectors

beer pumps.

Chemicals may include:

'Corrosive 8' detergents

low PH detergents

general cleaning agents

two-part detergent solutions

one-part detergent solutions

specialised-part cleaning agents

cleaning of lines & equipment.

Dispensing systems must include:

beer

post-mix syrups.

Dispensing systems may include:

spirits

wine.

Refrigeration systems must include:

glycol system or refrigerated beer line system

compressors

chiller plates

glycol tanks and pumps.

Refrigeration systems may include:

cold rooms

cabinets

portable systems

chilled beer fonts

ice bank or water chilled system

Temprite or instantaneous cooler system.

Gas system must include:

checking for gas leaks (e.g. drop tests, spray tests)

isolating gas board

monitoring of regulator pressures

monitoring alarms

types of beverage gases

AS 5034 requirements

gas cylinder handling, storage and connection.

Beverage products may include:

bulk and packaged beers

wine

spirits

liqueurs

aerated and mineral waters

post-mix

juices and syrups

ancillary cellar products (e.g. paper products).

Faults may include:

heady beer

flat beer

cloudy beer

sour beer

no or slow beer flow.

Appropriate action to rectify faults may include:

gas systems checking, identification and adjustment

refrigeration checking, identification and adjustment

housekeeping, cleaning and maintenance

stock control, rotation of stock.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Operate beer systems according to with manufacturer instructions and relevant safety requirements. 
Tap kegs according to safety requirements and manufacturer instructions. 
Handle, connect and store beverage gas according to relevant safety standards. 
Check post mix systems for effective operation and change syrup boxes as required. 
Clean beverage system parts in accordance with manufacturer instructions and safety requirements. 
Use chemicals safely according to relevant standards and enterprise procedures. 
Correct or report dispensing system faults to the appropriate person according to scope of individual responsibility and enterprise contracting arrangements. 
Monitor and accurately measure refrigeration system, and adjust to comply with product requirements. 
Perform routine checking of glycol levels and cleaning of vents, ensuring safe use of chemicals at all times. 
Promptly identify refrigeration faults and report to qualified refrigeration mechanic according to enterprise procedures. 
Make regular routine checks of gas systems according to relevant safety standards. 
Systematically monitor the use and storage of chemicals and ensure safety requirements are met. 
Monitor the cellar area to ensure appropriate safety signage and take action to rectify any deficiencies. 
Proactively provide relevant information to other workers in relation to safety issues. 
Monitor cellar temperature to ensure optimum storage conditions for different beverage products. 
Systematically check cellar conditions to ensure the requirements of the Australia New Zealand Food Standards Code are met. 
Use systematic product rotation to maintain quality. 
Use manual or electronic stock control system to assist in monitoring the quality of products and controlling stock during receiving, storage and issuing. 
Test the quality of beverage products regularly and identify faults. 
Take appropriate action to rectify faults within scope of individual responsibility or report and follow up with the appropriate person. 

Forms

Assessment Cover Sheet

SITHFAB227A - Operate and monitor cellar systems
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SITHFAB227A - Operate and monitor cellar systems

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: