Unit of competency Outline

Date retreived
23/07/2026 10:09 AM AWST

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Operate and monitor cellar systems

Operate and monitor cellar systems

Unit of competency
National Code
SITHFAB227A
State Code
WA610
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
01/01/2011
View on TGA
State Implementation and Classification
Approved Date
18/01/2011
Field of Education
110103 - Food And Beverage Service
Original Release Date
18/01/2011
Nominal Hours
20
Description
This unit describes the performance outcomes, skills and knowledge required to work safely in a cellar. It includes the operation of beverage dispensing systems and the quality monitoring of beverage products. Note that the word 'cellar' is used in its broadest sense, and means any area used as the storage location for bulk beverages and the equipment that supports its service.The safety requirements covered by this unit reflect compliance requirements under Occupational Health and Safety legislation. Obligations under Australian Standard AS 5034-2005 Installation and use of inert gases for beverage dispensing and associated standards also apply.States and territories also have legislative requirements in relation to service of alcohol.
Notes
Elements and Performance Criteria
1 Operate and maintain beverage dispensing systems.
  • 1.1 Operate beer systems according to with 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 in accordance with manufacturer instructions and safety requirements.
  • 1.6 Use chemicals safely according to relevant standards and enterprise procedures.
  • 1.7 Correct or report dispensing system faults to the appropriate person according to scope of individual responsibility and enterprise contracting arrangements.
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 enterprise procedures.
3 Monitor overall cellar safety.
  • 3.1 Make regular routine checks of gas systems according to relevant safety standards.
  • 3.2 Systematically monitor the use and storage of chemicals and ensure safety requirements are met.
  • 3.3 Monitor the cellar area to ensure appropriate safety signage and take action to rectify any deficiencies.
  • 3.4 Proactively provide relevant information to other workers in relation to safety issues.
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 Code are met.
  • 4.3 Use systematic product rotation to maintain quality.
  • 4.4 Use manual or electronic stock control system to assist in monitoring the quality of products and controlling stock during receiving, storage and issuing.
  • 4.5 Test the quality of beverage products regularly and identify faults.
  • 4.6 Take appropriate action to rectify faults within scope of individual responsibility or report and follow up with the appropriate person.
No information
No information
Replaces
State Code National Code Title Type
S6387 SITHFAB006A Operate cellar systems Unit of competency
Replaced By
State Code National Code Title Type
WF639 SITHFAB301 Operate and monitor cellar systems Unit of competency
No information