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Maintain a vending machine

URN: PPL1GEN6
Business Sectors (Suites): Hospitality - Generics
Developed by: People 1st
Approved on: 2022

Overview

This standard is about cleaning the inside and outside of a merchandising vending machine, testing the machine and completing any relevant documentation. The standard also covers similar activities for drinks machines, procedures for filling chilled food, drinks, and ambient vending machines, and the methods for presenting vending goods.

When you have completed this standard you will have demonstrated your understanding of and your ability to:

  • Maintain a vending machine

Performance criteria

You must be able to:

Clean a merchandising vending machine

  1. Isolate the electricity supply in line with the manufacturers' instructions
  2. Select cleaning equipment and materials that are appropriate to the task and prepare them for use
  3. Wear personal protective equipment in line with the manufacturer's instructions
  4. Clean the machine according to the specified cleaning schedule
  5. Leave the interior and exterior of the machine clean, dry and smear free
  6. Test the vending machine for normal operation
  7. Complete all necessary records
  8. Leave the area immediately around the machine clean, tidy and free from rubbish

Clean a drinks vending machine

  1. Isolate the electricity supply safely, in line with the manufacturer's instructions
  2. Select cleaning equipment and materials that are appropriate for the task and prepare them for use
  3. Wear protective clothing in line with manufacturers' instructions
  4. Dismantle key internal working parts for cleaning
  5. Prepare the machine and its internal working parts for cleaning
  6. Clean the machine and its internal working parts in line with the specified cleaning schedules and the appropriate health and safety requirements
  7. Leave the interior and exterior of the machine clean, dry and smear free
  8. Complete all necessary records
  9. Test the vending machine for correct operation

Fill a vending machine

  1. Isolate the electricity safely, in accordance with the manufacturer's instructions
  2. Remove and dispose of any stock that is already in the machine and has passed its expiry date
  3. Place the correct quantity and types of items in the machine, display the items using appropriate presentation methods that will maximize machine sales and use suitable replacements for unavailable items
  4. Follow stock rotation procedures
  5. Test the vending machine for normal operation
  6. Complete all necessary records and make information changes where required

Knowledge and Understanding

You need to know and understand:

1. Safe and hygienic practices to follow when cleaning a vending machine 2. Why it is important to check the electricity supply is safely isolated, if applicable to the machine 3. Why it is important to wear protective clothing 4. Why it is important not to mix chemicals 5. What the appropriate usage measures are for the cleaning agents 6. Why it is important that the interior and exterior of the machine is left clean, dry and free from smears 7. Why it is important to keep the area immediately around the vending machine clean and tidy 8. Why work routines and sequences need to be followed 9. Why it is important to conduct a test vend 10. Problems that may occur when cleaning a vending machine and how to deal with these 11. Safe and hygienic working practices to follow when filling a vending machine 12. What problems may occur when filling a machine and what procedures need to be followed if faults or problems are identified 13. Why it is important that the interior of the machine is clean prior to re- stocking 14. Why it is necessary to carry out temperature tests 15. Why stock rotation procedures need to be followed 16. What documentation needs to be accurately completed 17. What the daily schedules are 18. Why merchandising plans are used and how items should be presented to maximise sales 19. Why information changes should be accurate

Scope/range

1. Cleaning materials
1.1 sanitiser
1.2 sterilant

2. Machine (food)
2.1 chilled food machine
2.2 can machine
2.3 ambient machine

3. Working parts
3.1 ingredient canister
3.2 the brewer unit
3.3 carbon dioxide gas cylinder

4. Machine (drink)
4.1 in-cup / sachet / cartridge / dispenser
4.2 instant machines
4.3 fresh brew

5. Presentation methods
5.1 label visibility
5.2 product variety

6. Information changes
6.1 computerised/manual
6.2 menu information
6.3 pricing information

Scope Performance

Scope Knowledge

Values

Behaviours

Skills

Glossary

Links To Other NOS

External Links

Version Number

3

Indicative Review Date

2027

Validity

Current

Status

Original

Originating Organisation

People 1st International Ltd

Original URN

PPL1GEN6

Relevant Occupations

Bar Staff, Team Member, Waiter/Waitress

SOC Code

9264

Keywords

vending machine, merchandising, vending, vending goods, machine, drinks, equipment