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Operate and maintain beverage dispensing systems. 1.1.Operate beer systems according to manufacturer instructions and relevant safety requirements.

01 / 02 / 2019 Essays & Coursework

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Unit Sector

Hospitality

Elements and Performance Criteria

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.


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