Assessment Requirements for SITHFAB028 Operate and monitor cellar systems

Release: 1

Assessment Requirements for SITHFAB028 Operate and monitor cellar systems

Modification History

Not applicable.

Performance Evidence

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 beverage dispensing system components 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 the 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.

Knowledge Evidence

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:

beverage system parts:

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, including 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; or

a simulated industry environment set up for the purposes of assessment.

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.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694