Application
This unit describes the performance outcomes, skills and knowledge required to work safely in a cellar. It requires the ability to operate and maintain beverage dispensing systems; and monitor refrigeration systems, the overall safety of cellar operations and the quality of beverage products.
Cellar covers any area used as the storage location for bulk beverages and the equipment that supports its service. This unit applies to hotels, clubs, casinos and sporting venues, but is also relevant to restaurants, or any other permanent or temporary catering venue where a cellar is maintained.
This unit applies to any person who has responsibility for the operation and monitoring of a cellar. They may be a dedicated cellar person, a senior bar attendant, a manager or a business owner and they sometimes have stock control responsibilities.
Safety issues and compliance requirements are a key focus of the unit. These reflect compliance requirements under work health and safety (WHS) legislation and obligations under AS 5034 Installation and use of inert gases for beverage dispensing.
Elements and Performance Criteria
ELEMENTS | PERFORMANCE CRITERIA |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Operate and maintain beverage dispensing systems. | 1.1.Operate beer systems according to manufacturer instructions and relevant safety requirements. 1.2.Tap kegs according to safety requirements and manufacturer instructions. 1.3.Handle, connect and store beverage gas according to relevant safety standards. 1.4.Check post-mix systems for effective operation and change syrup boxes as required. 1.5.Clean beverage system parts according to manufacturer instructions and safety requirements. 1.6.Use chemicals safely according to product instructions. 1.7.Correct or report dispensing system faults to appropriate person according to scope of individual responsibility. |
2. Use and monitor refrigeration systems. | 2.1.Monitor and accurately measure refrigeration system and adjust to comply with product requirements. 2.2.Perform routine checking of glycol levels and cleaning of vents, ensuring safe use of chemicals at all times. 2.3.Promptly identify refrigeration faults and report to qualified refrigeration mechanic according to organisational procedures. |
3. Monitor overall cellar safety. | 3.1.Make regular routine checks of gas systems according to relevant safety standards. 3.2.Systematically monitor use and storage of chemicals and ensure safety requirements are met. 3.3.Monitor cellar area for safety signage and take action to rectify deficiencies. 3.4.Proactively provide relevant information about safety issues to other workers. |
4. Monitor quality of beverage products. | 4.1.Monitor cellar temperature to ensure optimum storage conditions for different beverage products. 4.2.Systematically check cellar conditions to ensure the requirements of the Australia New Zealand Food Standards (ANZFS) Code are met. 4.3.Use systematic product rotation to maintain quality. 4.4.Use manual or electronic stock control systems to monitor quality of products and control stock during receiving, storage and issuing. 4.5.Test quality of beverage products regularly and identify faults. 4.6.Take appropriate action to rectify faults within scope of own responsibility, or report to appropriate person. |
Evidence of Performance
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
operate and maintain components of beverage dispensing systems listed in the knowledge evidence during at least three service periods
safely use and monitor the safety of relevant refrigeration systems used in organisation cellar operations as listed in the knowledge evidence over above service periods
systematically check cellar conditions and quality of at least four of the following types of cellared beverages over a stock delivery cycle:
aerated and mineral waters
bulk and packaged beers
juices and syrups
liqueurs
post-mix
spirits
wine
systematically monitor all cellar operations over one stock delivery cycle.
Evidence of Knowledge
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
key requirements of cellar compliance laws:
Health Act
work health and safety (WHS) legislation
Food Standards Australia New Zealand Act 1991
essential elements of the Australia New Zealand Food Standards Code that directly impact on cellar operations
full requirements of Australian standards that directly impact on cellar operations:
AS 5034 Installation and use of inert gases for beverage dispensing
AS 3780 The storage and handling of corrosive substances
operational features of beverage gas systems:
key components of beverage dispensing systems for beverages:
beer lines
beer pumps
beer taps
connectors
couplers
foam on beer (FOB) detectors
manifolds
transfer leads
isolating gas board
monitoring alarms
monitoring gas regulator pressures
types of beverage gases
how to handle, store, connect and disconnect beverage gas cylinders and different types of cylinder systems and 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:
disconnecting and re-connecting leads
drop tests
monitoring regulators
spray tests
typical roles and responsibilities of those within the hospitality establishment and external contractors in operating and maintaining the system
operational features of the following refrigeration systems:
cabinets
chilled beer fonts
chiller plates
compressors
cool room
glycol system or refrigerated beer line system
glycol tanks and pumps
ice bank or water chilled system
instantaneous cooler system
portable system
safe manual handling techniques for lifting and shifting heavy items
procedures and safety requirements for using and storing hazardous substances:
chemicals
other cleaning agents
content of labelling and safety data sheets (SDS) 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:
correct handling and storage
shelf life
potential faults
organisational procedures for operation of cellar systems:
cleaning and maintaining equipment
cleaning lines and equipment
controlling and rotating stock
conducting risk assessments
correctly servicing and maintaining equipment, connectors and couplers that operate under pressure
dealing with pressure factors
using electrical equipment safely.
Assessment Conditions
Skills must be demonstrated in an operational commercial cellar. This can be:
an industry workplace
a simulated industry environment.
Assessment must ensure access to:
fixtures and large equipment:
beverage system parts:
beer lines
beer pumps
beer taps
connectors
couplers
FOB detectors
transfer leads
manifolds
cool room
gas systems:
alarms
beverage gases
gas cylinders
gas regulators
isolating gas board
keg area
liquor storage area
post-mix dispensing system
refrigeration system
reticulated beer dispensing system:
two complete beer lines, from keg to beer tap
approved cleaning keg or dosing unit
small equipment:
safety goggles and gloves
cleaning agents and chemicals:
‘Corrosive 8’ detergents
general cleaning agents
low pH detergents
one-part detergent solutions
specialised-part cleaning agents
two-part detergent solutions
wide commercial range of alcoholic and non-alcoholic bar stock
organisational specifications and other documentation:
equipment manufacturer instructions
Australian standards that directly impact on cellar operations:
AS5034 Installation and use of inert gases for beverage dispensing
AS3780 The storage and handling of corrosive substances
Australia New Zealand Food Standards (ANZFS) Code or plain English documents issued by national, state or territory government regulators
SDS for hazardous substances used in cellars
current commercial policies and procedures used for the operation of cellars
industry manual or electronic stock control system.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:
have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.
Foundation Skills
Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed here, along with a brief context statement. | |
SKILLS | DESCRIPTION |
Reading skills to: | read and interpret: ANZFS codes complex manufacturer instructions for operating a range of cellar equipment logbook entries Safety Data Sheets (SDS) safety procedures and signs stock control system records. |
Writing skills to: | report faulty equipment complete logbook entries for testing and checking activities. |
Oral communication skills to: | make accurate verbal reports on dispensing system faults. |
Numeracy skills to: | calculate and document complex calibrations of a range of cellar equipment calculate dilution requirements for chemicals and cleaning products measure temperatures for the storage of cellar stock items. |
Problem-solving skills to: | monitor cellar conditions and the operational efficiency and safety of cellar equipment to identify and rectify faults in operational cellar systems within scope of own role. |
Teamwork skills to: | provide practical information about cellar issues to colleagues. |
Technology skills to: | work with equipment at an operational and basic maintenance level. |
Sectors
Hospitality
Competency Field
Food and Beverage