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Maintain cellars and kegs

URN: PPL2FBS6
Business Sectors (Suites): Hospitality - Food and Beverage Service
Developed by: People 1st
Approved on: 01 Mar 2022

Overview

This standard is about how you maintain the condition of your cellar and kegs. It covers the maintenance of all equipment and how you retain the quality of the drinks for your customers.

This standard focuses on the technical knowledge and skills required to maintain cellars and kegs; however it should be assessed in the wider context of safe and hygienic working practices. It is recommended that the following NOS, selected as appropriate to the job role and organisation, are referenced in conjunction with the technical skills and knowledge for the standard:

  • Maintain basic food safety in catering
  • Maintain food safety in a hospitality environment
  • Provide basic advice on allergens to customers
  • Minimise the risk of allergens to customers

When you have completed this standard you will be able to demonstrate your understanding of and your ability to:

  • Maintain cellars and kegs

Performance criteria

You must be able to:

1. Keep cellar surfaces free from dirt, rubbish, spillages and mould 2. Check that drains, gullies and sumps are clean and free-flowing 3. Keep all cellar equipment clean and in good working order 4. Use the correct cleaning equipment, personal protective equipment and chemicals and ensure that they are stored correctly 5. Maintain the temperature and environmental conditions of your cellar in accordance with your workplace procedures 6. Secure the cellar from unauthorised access at all times 7. Store and position full kegs and gas supply safely and ensure that they are convenient for use 8. Follow safe and correct procedures when disconnecting kegs or gas supply 9. Check that the new keg or gas supply is the correct product and within date before connecting 10. Follow safe and correct procedures when connecting the new keg or gas supply 11. Store used kegs or gas safely and conveniently for dispatch 12. Deal with leakages in keg or gas supply immediately and efficiently making sure that you report any incidents to the appropriate person

Knowledge and Understanding

You need to know and understand:

1. Safe and hygienic working practices when maintaining cellars 2. Why it is important to keep the cellar secure from unauthorised access 3. Why cellar temperature and environmental control is important and what ideal conditions are 4. The types of problems that may occur when maintaining the  cellar and how to deal with these 5. Safe and hygienic working practices when preparing kegs and gas for use 6. What the risks of mishandling kegs and gas are and how to spot signs of leakage 7. Why and to whom any signs of damage to kegs or gas must be reported 8. What the safety considerations are when dealing with mixed gas and what your workplace procedure for dealing with an emergency is 9. How to tell if stock is out of condition or out of date and why this is important 10. The types of problems that may occur when preparing kegs  and gas for use and how to deal with these

Scope/range

1 Environmental conditions
1.1 temperature
1.2 lighting
1.3 ventilation
1.4 humidity

2 Equipment
2.1 racks / shelves / cradles
2.2 refrigeration / cooling units
2.3 environmental conditioning units
2.4 cleaning systems equipment

3 Drinks / Gas
3.1 beer / lager
3.2 cider
3.3 ale
3.4 wine
3.5 soft drinks
3.6 gas cylinders
3.7 bulk gas

Scope Performance

Scope Knowledge

Values

Behaviours

Skills

Glossary

Links To Other NOS

External Links

Version Number

3

Indicative Review Date

28 Feb 2027

Validity

Current

Status

Original

Originating Organisation

People 1st International Ltd

Original URN

PPL2FBS6

Relevant Occupations

Bar Staff, Team Member, Waiter/Waitress

SOC Code

9265

Keywords

maintain; cellars; kegs