Unit 2BS5/10 (F985 04) Maintain Cellars and Kegs

This Unit is about keeping cellars clean, ensuring that equipment such as refrigeration units are in working order, and that conditions are correct. The Unit also covers connecting and disconnecting kegs and gas cylinders and checking to see that they are functioning properly.

When you have completed this Unit, you will have proved you can:

 2BS5/10.1 Maintain cellars  2BS5/10.2 Prepare kegs and gas for use

Assessor feedback on completion of Unit

Unit 2BS5/10 (F985 04) Maintain Cellars and Kegs 1 © SQA 2010 Unit 2BS5/10 (F985 04) Maintain Cellars and Kegs

I confirm that the evidence detailed in this Unit is my own work and meets the requirements of the National Occupational standards.

Candidate Signature Date

I confirm that the candidate has achieved all the requirements of this Unit.

Assessor Signature Date

Countersigning Assessor Signature (if applicable) Date

I confirm that the candidate’s sampled work meets the standards specified for this Unit and may be presented for external verification.

Internal Verifier Signature Date

Countersigning Internal Verifier (if applicable) Date

External Verifier Initial and Date (if sampled)

What you have to do What you must cover

The assessor must assess statements P1–P6 by direct observation. Element 1 — Maintain cellars

Element 1 — Maintain cellars There must be performance evidence, gathered through observing the candidate’s work for: P1 Make sure that cellar surfaces are free from dirt, rubbish, spillages and mould. C1 Equipment (at least two from) P2 Make sure that the floors are clean and that drains, gullies (a) racks/shelves/cradles and sumps are free from blockages. (b) refrigeration/cooling units P3 Make sure that cellar equipment is clean and in good (c) environmental conditions working order. (d) cleaning systems P4 Use the recommended cleaning equipment and materials (e) equipment to control and store them correctly after use. P5 Maintain cellar environmental conditions in line with C2 Environmental conditions (at least all from) service operations. (a) humidity P6 Secure the cellar against unauthorised access. (b) ventilation (c) lighting The assessor must assess statements P7–P12 by direct observation. (d) temperature

Element 2 — Prepare kegs and gas for use Element 2 — Prepare kegs and gas for use

P7 Position the full keg or gas cylinder for convenience at the C3 Keg or gas cylinders (at least three from) appropriate time. (a) beer P8 Disconnect the empty keg or gas cylinder using the (b) cider recommended method. (c) lager P9 Check that the new keg or gas cylinder contains the (d) real ales correct product and shows the correct date. (e) carbon dioxide/mixed gas cylinders P10 Connect the new keg or gas cylinder using the (f) bulk gas recommended method. P11 Check that the new keg or gas cylinder is working Evidence for the remaining points under ‘what you must cover’ may be assessed properly. through questioning, witness testimony or simulation. P12 Store used keg or gas cylinder ready for dispatch. P13 Deal with leakages in keg or gas cylinders effectively and inform the proper person where necessary.

Evidence Evidence description Date What you have to do What you must cover number At least two All to be At least three observations from observed observations from 0 1 2 3 2 4 5 7 8 1 3 6 9 1 1 1 1 P P P P P P P P P f c c P P P P c a d a b d a d b e b e

3 1 2 3 1 1 1 1 2 2 2 3 3 3 3 C C C C C C C C C C C C C C C

Completed What you have to know date or appendix Knowledge Statements marked by  cannot be inferred

For Element 2BS5/10.1 K1* Safe and hygienic working practices when maintaining cellars.

K2* Why there are specific security procedures for going in and out of the cellar.

K3* Why cellars should be secured against unauthorised access at all times.

K4* Why the cellar should be kept clean and tidy at all times.

K5* Why the cellar must be kept at a recommended temperature and what this temperature should be.

K6* The types of unexpected situations that may happen when maintaining cellars and how to deal with these.

For Element 2BS5/10.2 K7* Safe and hygienic working practices when preparing kegs and gas cylinders for use.

K8* What are the risks of mishandling kegs and gas cylinders.

K9* Why the correct and safe lifting techniques must be used.

Completed What you have to know (cont) date or appendix Knowledge Statements marked by  cannot be inferred For Element 2BS5/10.2 K10* Why the gas cylinder for use must be chained or strapped to the wall.

K11* Why and to whom any sign of damage to kegs/cylinders must be reported.

K12* Why it is essential to turn off the gas supply before disconnecting the keg.

K13* What the safety considerations are in dealing with mixed gases.

K14* What your organisation’s procedure is in the event of an emergency.

K15* How to determine if kegs/cylinders are leaking.

K16* Why it is important to check date stamps on stock.

K17* How to tell if stock is out of condition.

K18* The types of unexpected situations that may happen when preparing kegs and gas cylinders and how to deal with these.

Supplementary evidence

Evidence/Question Answer Date 1

Evidence must come from candidate’s work in the associated work area. There must be sufficient evidence for the assessor to judge that the candidate can achieve the required standard on a consistent basis.