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Elements and Performance Criteria

Required Skills

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

problemsolving 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

Occupational Health and Safety legislation

Food Standards Australia New Zealand Act

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

AS Installation and use of inert gases for beverage dispensing and associated standards

AS 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 reconnecting 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

potential faults

Evidence Required

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 TrainingPackage

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 industrycurrent equipment and actual products as follows

liquor storage area

two complete beer lines from keg to beer tap

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 thirdparty workplace reports of onthejob performance by the candidate

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

SITHFABA Operate a bar

SITHFAB002A Operate a bar

SITXINVA Control and order stock

SITXINV002A Control and order stock.

Range Statement


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.