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Evidence Guide: SITHFAB008 - Operate and monitor cellar systems

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SITHFAB008 - Operate and monitor cellar systems

What evidence can you provide to prove your understanding of each of the following citeria?

Operate and maintain beverage dispensing systems.

  1. Operate beer systems according to manufacturer instructions and relevant safety requirements.
  2. Tap kegs according to safety requirements and manufacturer instructions.
  3. Handle, connect and store beverage gas according to relevant safety standards.
  4. Check post-mix systems for effective operation and change syrup boxes as required.
  5. Clean beverage system parts according to manufacturer instructions and safety requirements.
  6. Use chemicals safely according to product instructions.
  7. Correct or report dispensing system faults to appropriate person according to scope of individual responsibility.
Operate beer systems according to manufacturer instructions and relevant safety requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Tap kegs according to safety requirements and manufacturer instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle, connect and store beverage gas according to relevant safety standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check post-mix systems for effective operation and change syrup boxes as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean beverage system parts according to manufacturer instructions and safety requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use chemicals safely according to product instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Correct or report dispensing system faults to appropriate person according to scope of individual responsibility.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use and monitor refrigeration systems.

  1. Monitor and accurately measure refrigeration system and adjust to comply with product requirements.
  2. Perform routine checking of glycol levels and cleaning of vents, ensuring safe use of chemicals at all times.
  3. Promptly identify refrigeration faults and report to qualified refrigeration mechanic according to organisational procedures.
Monitor and accurately measure refrigeration system and adjust to comply with product requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Perform routine checking of glycol levels and cleaning of vents, ensuring safe use of chemicals at all times.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Promptly identify refrigeration faults and report to qualified refrigeration mechanic according to organisational procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor overall cellar safety.

  1. Make regular routine checks of gas systems according to relevant safety standards.
  2. Systematically monitor use and storage of chemicals and ensure safety requirements are met.
  3. Monitor cellar area for safety signage and take action to rectify deficiencies.
  4. Proactively provide relevant information about safety issues to other workers.
Make regular routine checks of gas systems according to relevant safety standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Systematically monitor use and storage of chemicals and ensure safety requirements are met.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor cellar area for safety signage and take action to rectify deficiencies.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Proactively provide relevant information about safety issues to other workers.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor quality of beverage products.

  1. Monitor cellar temperature to ensure optimum storage conditions for different beverage products.
  2. Systematically check cellar conditions to ensure the requirements of the Australia New Zealand Food Standards (ANZFS) Code are met.
  3. Use systematic product rotation to maintain quality.
  4. Use manual or electronic stock control systems to monitor quality of products and control stock during receiving, storage and issuing.
  5. Test quality of beverage products regularly and identify faults.
  6. Take appropriate action to rectify faults within scope of own responsibility, or report to appropriate person.
Monitor cellar temperature to ensure optimum storage conditions for different beverage products.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Systematically check cellar conditions to ensure the requirements of the Australia New Zealand Food Standards (ANZFS) Code are met.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use systematic product rotation to maintain quality.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use manual or electronic stock control systems to monitor quality of products and control stock during receiving, storage and issuing.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Test quality of beverage products regularly and identify faults.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Take appropriate action to rectify faults within scope of own responsibility, or report to appropriate person.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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.

Required Skills and Knowledge

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 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.

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.