Required skills

communication skills to make accurate verbal reports on dispensing system faults

critical thinking skills to evaluate the operational efficiency of all cellar systems and implement systematic changes to improve operations

literacy skills to

read and interpret

ANZFS codes

complex manufacturers instructions for the operation of a range of cellar equipment

logbook entries

Material Safety Data Sheets MSDS

safety procedures and signs

stock control system records

write reports on faulty equipment document measurements of all equipment calibrations and complete logbook entries for testing and checking activities

numeracy skills to

accurately calculate complex calibrations of a range of cellar equipment

calculate the dilution requirements for chemicals and cleaning products

measure temperatures for the storage of cellar stock items

planning and organising skills to systematically monitor cellar conditions and the operational efficiency and safety of all cellar equipment

problemsolving skills to identify faults in operational cellar systems and adjust equipment to rectify faults

selfmanagement skills to manage own speed timing and productivity

teamwork skills to provide practical information about cellar issues to colleagues

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

Required knowledge

key requirements of cellar compliance laws including

Health Act

OHS or WHS legislation

Food Standards Australia New Zealand FSANZ Act

primary elements of the ANZFS Code that directly impact on cellar operations

full requirements of Australian Standards that directly impact on cellar operations

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

AS The storage and handling of corrosive substances

operational features of beverage gas systems including

key components of beverage dispensing systems for beer and post mix syrups

isolating gas board

monitoring alarms

monitoring of regulator pressures

types of beverage gases

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 gas 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 including those within the hospitality establishment and external contractors

operational features of refrigeration systems including

chiller plates

compressors

glycol system or refrigerated beer line system

glycol tanks and pumps

safe manual handling techniques for lifting and shifting heavy items

procedures and safety requirements for the use and storage of hazardous substances such as chemicals and other cleaning agents

content of labelling and material safety data sheets for hazardous substances

correct and environmentally sound disposal methods for hazardous substances

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

Overview of assessment

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

Evidence of the ability to

safely operate and maintain beverage dispensing systems within a cellar environment

monitor refrigeration systems and the overall safety of cellar operations

systematically check cellar conditions and the quality of cellared beverages

monitor cellar operations over a stock delivery cycle

integrate knowledge of

operational features of beverage gas systems

operational features of refrigeration systems

Australian Standards that directly impact on cellar operations

Context of and specific resources for assessment

Assessment must ensure use of

an operational commercial cellar with the fixtures large and small equipment and workplace documentation defined in the Assessment Guidelines for cellars this may be a

real industry workplace

simulated industry environment such as a training bar and cellar servicing customers

industryrealistic ratios of bar staff to customers

industryrealistic ratios of bar staff to customers

a wide commercial range of bar stock including wines beers spirits liqueurs post mix syrups and nonalcoholic beverages

workplace and other documentation

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

AS The Storage and handling of corrosive substances

ANZFS Code or plain English documents issued by national state or territory government regulators

MSDS for hazardous substances used in cellars

current commercial policies and procedures used for the operation of cellars

an industry manual or electronic stock control system

Method 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 individual operating and monitoring cellar systems including a bulk dispensing and refrigeration system for a whole shift

evaluation of documents produced by the individual

fault reports

temperature checks

maintenance log books

stock control records

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

written or oral questioning to assess knowledge of

operational features of beverage gas systems

operational features of refrigeration systems

Australian Standards that directly impact on cellar operations

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector workplace and job role for example

SITHFAB Operate a bar

SITXINV Receive and store stock

SITXINV Purchase goods

SITXINV Control stock

SITXWHS Participate in safe work practices

SITXWHS Identify hazards assess and control safety risks

Beer systems may include:

Safety requirements may relate to:

Beverage system partsinclude:

Chemicals may include:

Dispensing systems include:

Refrigeration systems include:

Gas systemsinclude:

Beverage products may include:

Faults may include:

Appropriate action to rectify faultsmay include: