Unit of competency Outline

Date retreived
22/07/2026 9:18 PM AWST

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Operate and monitor cellar systems

Operate and monitor cellar systems

Unit of competency
National Code
SITHFAB008
State Code
AWR81
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
03/03/2016
View on TGA
State Implementation and Classification
Approved Date
12/07/2016
Field of Education
110103 - Food And Beverage Service
Original Release Date
12/07/2016
Nominal Hours
20
Description
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.
Notes
Elements and Performance Criteria
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.
No information
No information
Replaces
State Code National Code Title Type
WF639 SITHFAB301 Operate and monitor cellar systems Unit of competency
Replaced By
State Code National Code Title Type
OEA03 SITHFAB028 Operate and monitor cellar systems Unit of competency