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Elements and Performance Criteria

1. Prepare to resolve problems in beverage dispensers
   • WHS/OHS hazards, risk control methods, relevant standards, codes and legislation are obtained and applied in accordance with legislative, standard and code requirements and workplace procedures
2. Hazards not previously identified are noted and risk control measures implemented
3. Details of the problem are obtained from documentation and/or from supervisor to determine the scope of work to be completed
4. Advice is sought from supervisor, as required, to ensure work is coordinated with others
5. Materials required for the work are identified and obtained in accordance with workplace procedures
6. Tools, equipment and testing devices required for the work are obtained and checked for correct operation and safety in accordance with workplace procedures
7. Resolve problems in beverage dispensers
   • Need to test or measure live work is determined in accordance with legislative, standard and code requirements and workplace procedures
8. Circuits/machines/plant are checked as being isolated, where necessary, in accordance with legislative, standard and code requirements and workplace procedures
9. Problems are diagnosed using observations, measurements, calculations and comparisons with normal operating values of systems and components
10. Information needed to resolve problems, including system specifications, 'as-installed' drawings, maintenance and service records, are obtained and evaluated against normal operating parameters
11. Problems are resolved safely and with the approval of authorised person/s, as required
12. Problems are resolved without damage to apparatus, circuits, the surrounding environment and/or services using relevant sustainable energy practices
13. Complete work and document problem-solving activities
    • Worksite is cleaned and made safe in accordance with workplace procedures
14. Justification for solutions used to resolve problems are documented in accordance with workplace procedures
15. Completion of work tasks are documented and appropriate person/supervisor notified in accordance with workplace procedures

Range Statement

Range is restricted to essential operating conditions and any other variables essential to the work environment. Non-essential conditions may be found in the UEE Electrotechnology Training Package Companion Volume Implementation Guide.
Solving problems in beverage dispensers must include at least the following:	three operational problems related to refrigerated beverage dispensers

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Performance Evidence

Evidence required to demonstrate competence in this unit must be relevant to and satisfy all of the requirements of the elements, performance criteria and range of conditions on at least two separate occasions and include:

applying relevant legislations, industry standards, codes of practice and regulations applying relevant work health and safety (WHS)/occupational health and safety (WHS/OHS) requirements, including: applying safe working practices hazard identification and reporting implementing risk control measures completing work and documenting problem-solving activities and justification for the solutions used in refrigerated beverage dispensers determining need to test or measure live work isolating circuits/machines/plant obtaining and assessing relevant information to resolve problem, including: 'as-installed' drawings maintenance and service records system specifications manufacturer specifications and manuals preparing to resolve problems in refrigerated beverage dispensers resolving problems in refrigerated beverage dispensers effectively using methodical fault-finding techniques using relevant tools, equipment and testing devices.

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Knowledge Evidence

Evidence required to demonstrate competence in this unit must be relevant to and satisfy all of the requirements of the elements, performance criteria and range of conditions and include knowledge of:

beverage dispensers, including: applications components construction design features system characteristics typical layout arrangements refrigerated dispensed beverage products, including: beer soft drinks wine maintenance schedules normal operating parameters of beverage dispensers operating and control principles of beverage dispensers relevant food safety and hazard analysis and critical control points (HACCP) relevant manufacturer specifications relevant measurements and calculations relevant risk mitigation processes, including: environmental and sustainable energy principles and practices risk control measures safe working practices relevant standards, codes and regulations relevant tools, equipment and testing devices relevant WHS/OHS legislated requirements relevant workplace documentation relevant workplace policies and procedures system faults and testing methods system specifications, 'as-installed' drawings, maintenance and service records.

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