Operate and monitor cellar systems Evidence Guide

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Evidence Guide: SITHFAB301 - 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

SITHFAB301 - 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.

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

Operate beer systems according to manufacturer instructions and relevant safety requirements.

Completed
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Teacher:

Evidence:

Tap kegs according to safety requirements and manufacturer instructions.

Completed
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Evidence:

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

Completed
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Evidence:

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

Completed
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Evidence:

Clean beverage system parts in accordance with manufacturer instructions and safety requirements.

Completed
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Use chemicals safely according to product instructions.

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

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Use and monitor refrigeration systems.

Monitor and accurately measure refrigeration system, and adjust to comply with product requirements.
Perform routine checking of glycol levels and cleaning of vents, ensuring safe use of chemicals at all times.
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.

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

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

Completed
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Monitor overall cellar safety.

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

Make regular routine checks of gas systems according to relevant safety standards.

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

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

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Proactively provide relevant information about safety issues to other workers.

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Monitor quality of beverage products.

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

Use systematic product rotation to maintain quality.

Completed
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Evidence:

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

Completed
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Evidence:

Test the quality of beverage products regularly and identify faults.

Completed
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Take appropriate action to rectify faults within scope of individual responsibility or report to the appropriate person.

Completed
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Evidence:

Assessed

Teacher: ___________________________ Date: _

Signature: ________________________________________________

Comments:

Instructions to Assessors

Evidence Guide

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 a wide commercial range of bar stock including wines, beers, spirits, liqueurs, post mix syrups and non-alcoholic beverages workplace and other documentation: AS5034-2005 Installation and use of inert gases for beverage dispensing, and associated standards AS3780-1994 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 third-party workplace reports of on-the-job 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: SITHFAB202 Operate a bar SITXINV201 Receive and store stock SITXINV301 Purchase goods SITXINV401 Control stock SITXWHS101 Participate in safe work practices SITXWHS301 Identify hazards, assess and control safety risks.

Required Skills and Knowledge

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 manufacturer’s 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

problem-solving skills to identify faults in operational cellar systems and adjust equipment to rectify faults

self-management 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 1991

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

full requirements of Australian Standards that directly impact on cellar operations:

AS5034-2005 Installation and use of inert gases for beverage dispensing, and associated standards

AS3780-1994 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 re-connecting 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.

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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Beer systems may include:	approved cleaning keg or dosing unit direct pull systems flow back systems ice bank systems multiple hook-up party kegs refrigerated beer line systems Temprite or instantaneous cooler system.
Safety requirements may relate to:	chemical and detergent use, including manual or a dosing unit detergent system conducting risk assessments correct lifting, moving and handling techniques for kegs and cylinders correct servicing and maintenance of equipment which operate under pressure e.g. connectors and couplers dealing with pressure factors legislative requirements requirements under Australian Standards safe use of electrical equipment.
Beverage system partsinclude:	beer lines beer pumps beer taps connectors couplers foam on beer (FOB) detectors manifolds transfer leads.
Chemicals may include:	‘Corrosive 8’ detergents general cleaning agents low pH detergents one-part detergent solutions specialised-part cleaning agents two-part detergent solutions.
Dispensing systems include:	beer frozen drink dispensers post-mix syrups spirits wine.
Refrigeration systems include:	cabinets chilled beer fonts chiller plates cold rooms compressors cool room glycol system or refrigerated beer line system glycol tanks and pumps ice bank or water chilled system portable systems Temprite or instantaneous cooler system glycol system or refrigerated beer line system.
Gas systemsinclude:	alarms beverage gases gas cylinders gas regulators isolating gas board.
Beverage products may include:	aerated and mineral waters ancillary cellar products (e.g. paper products) bulk and packaged beers juices and syrups liqueurs post-mix spirits wine.
Faults may include:	cloudy beer flat beer heady beer no or slow beer flow sour beer.
Appropriate action to rectify faultsmay include:	checking for gas leaks (e.g. drop tests, spray tests) checking, identifying fault and adjusting: gas systems refrigeration systems cleaning and maintaining equipment cleaning of lines and equipment controlling and rotating stock monitoring: compliance with AS5034 requirements gas system alarms regulator pressures.

NTISthis.com

Evidence Guide: SITHFAB301 - Operate and monitor cellar systems

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

SITHFAB301 - Operate and monitor cellar systems

Operate and maintain beverage dispensing systems.

Use and monitor refrigeration systems.

Monitor overall cellar safety.

Monitor quality of beverage products.

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

Instructions to Assessors

Teacher: ___________________________ Date: _