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SITHFAB028 — Operate and monitor cellar systems

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What an assessment for SITHFAB028 must cover

93 assessable components: 4 elements (20 performance criteria), 4 performance evidence and 62 knowledge evidence requirements, plus 7 foundation skills. An audit-defensible tool maps every question and task back to these — that mapping is the coverage matrix Auditori generates alongside the assessment.

Elements & performance criteria

1 Operate and maintain beverage dispensing systems.

  • 1.1Operate beverage systems according to manufacturer instructions and relevant safety requirements.
  • 1.2Tap kegs according to safety requirements and manufacturer instructions.
  • 1.3Handle, connect and store beverage gas according to relevant safety standards.
  • 1.4Check post-mix systems for effective operation and change syrup boxes as required.
  • 1.5Clean beverage system parts according to manufacturer instructions and safety requirements.
  • 1.6Use chemicals safely according to product instructions.
  • 1.7Correct or report dispensing system faults to appropriate person according to scope of individual responsibility.

2 Use and monitor refrigeration systems.

  • 2.1Monitor and accurately measure refrigeration system and adjust to comply with product requirements.
  • 2.2Perform routine checking of glycol levels and cleaning of vents, ensuring safe use of chemicals at all times.
  • 2.3Promptly identify refrigeration faults and report to qualified refrigeration mechanic according to organisational procedures.

3 Monitor overall cellar safety.

  • 3.1Make regular routine checks of gas systems according to relevant safety standards.
  • 3.2Systematically monitor use and storage of chemicals and ensure safety requirements are met.
  • 3.3Monitor cellar area for safety signage and take action to rectify deficiencies.
  • 3.4Proactively provide relevant information about safety issues to other workers.

4 Monitor quality of beverage products.

  • 4.1Monitor cellar temperature to ensure optimum storage conditions for different beverage products.
  • 4.2Systematically check cellar conditions to ensure the requirements of the Australia New Zealand Food Standards (ANZFS) Code are met.
  • 4.3Use systematic product rotation to maintain quality.
  • 4.4Use manual or electronic stock control systems to monitor quality of products and control stock during receiving, storage and issuing.
  • 4.5Test quality of beverage products regularly and identify faults.
  • 4.6Take appropriate action to rectify faults within scope of own responsibility, or report to appropriate person.

Performance evidence

  • 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

  • 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.

Foundation skills

  • Reading skills: read and interpret: • ANZFS Code • manufacturer instructions for operating cellar equipment • logbook entries • Safety Data Sheets (SDS) • safety procedures and signs • stock control system records.
  • Writing skills: report faulty equipment • complete logbook entries for testing and checking activities.
  • Oral communication skills: make accurate verbal reports on dispensing system faults.
  • Numeracy skills: calculate and document complex calibrations of cellar equipment • calculate dilution requirements for chemicals and cleaning products • measure temperatures for the storage of cellar stock items.
  • Problem-solving skills: monitor cellar conditions and the operational efficiency and safety of cellar equipment to identify and rectify faults in operational cellar systems within scope of own role.
  • Teamwork skills: provide practical information about cellar issues to colleagues.
  • Technology skills: work with equipment at an operational and basic maintenance level.

Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.

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Questions about assessing SITHFAB028

What does an assessment tool for SITHFAB028 need to cover?

To satisfy the Principles of Assessment and Rules of Evidence, an assessment for SITHFAB028 needs to address all 93 unit components: 4 elements with 20 performance criteria, 4 performance evidence requirements, 62 knowledge evidence requirements, and the foundation skills. A coverage matrix mapping each question and task to these components is what an auditor looks for.

How does Auditori generate an assessment tool for SITHFAB028?

Auditori pulls the current release of SITHFAB028 from training.gov.au and generates a complete package: candidate assessment, assessor guide with model answers and observation criteria, and a coverage matrix mapping every component. A suitably qualified person then reviews and approves the draft in a built-in workflow — consistent with ASQA's guidance on AI use in VET — before export as branded PDF and editable Word.

Is the first assessment tool really free?

Yes. Every new account includes one free credit — enough to generate the complete assessment tool for SITHFAB028 — with no card and no subscription required. After that it's pay-as-you-go per unit.

Can I check my existing SITHFAB028 assessment instead of generating a new one?

Yes — upload your existing assessment or learner guide and Auditori maps it against every element, performance criterion, PE and KE of SITHFAB028, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.

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