AE0141 Cellar Management

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					Cellar Management




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Welcome
Welcome to your workbook on cellar maintenance. This workbook is designed
to give you an understanding of the areas of cellar maintenance.
This workbook contains a mixture of information including exercises to make
sure you understand key points. The workbook is easy to use and totally
flexible. Used in conjunction with your organisations training the workbook can
give you the knowledge and confidence to work in this area.

Introduction
This workbook gives a general overview of cellar maintenance and is split into
three sections:
     Maintain Cellars
     Prepare Kegs and Gas Cylinders for Use
     Clean Drink Dispense Lines
Before you start work on this unit, familiarise yourself with Health and Safety
legislation and Food Safety legislation. You should find out the procedures
used your workplace and follow them as instructed.

PRE-REQUISITES
To enable you to complete this workbook the following booklets should have
been completed:
    Highfields Health and Safety for Caterers
    Highfields Hygiene Sense Hygiene Awareness




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Keywords
Barrel                               Brewery 36 gallon vessel for holding
                                     beer
Beer Engine                          Means by which cask conditioned
                                     beer is drawn from cask by hand
                                     pump
Best Before Date                     The date before which beer should be
                                     sold to ensure quality
                                     Beer or lager conditioned at the
Bright Beer
                                     brewery
                                     Ales which continue to mature in the
Cask Conditioned
                                     cask
Chocks                               Wooden triangular blocks of wood
                                     Note from brewery detailing goods
Delivery Note
                                     delivered
Python                               Beer lines gathered together in an
                                     insulated and cooled sleeve
Scotches                              See chocks
Sparkler                             Fitted to the spouts of dispense taps
                                     to create required amount of head
Stillage                             Wooden structure on which casks are
                                     placed for dispense
Sump                                 Pit or well in the cellar for the
                                     reception of water etc which is then
                                     pumped to main drains
Cask Tap                             Driven into casks through the
                                     keystone to which beer lines are
                                     connected
                                     Controls the supply of beer into a
Dispense Tap
                                     glass of beer
Yeast                                Single celled micro-organisms that
                                     ferment sugars to alcohol and carbon
                                     dioxide (CO2)

Sparkling Ales                       A bottled beer, produced by Coopers.
                                     It is fermented in the bottle and looks
                                     cloudy, due to the sediment in the
                                     bottle.




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MAINTAIN CELLARS
                 MAINTENANCE OF CELLAR STANDARDS
                  The cellar is a beverage storage area and should be a room
                  or store which is temperature controlled and situated at any
                  level of a hotel or public house. It may contain a wide range
                  of beverages including:
     keg beers and ciders
     cask conditioned beers
     tank beers
     bottled and pre-packed products (for example beers, ciders, spirits,
       wines and soft drinks)
All these products are food products and as such are required to be stored in
hygienic conditions which must follow statutory food regulations.

                    CLEANLINESS
                  Keeping the cellar clean and tidy at all times should be
                  one obvious and golden rule.
                       Spilled products must be wiped up immediately.
                       All utensils must be cleaned immediately after use
      and stored on shelving made from impervious material.

When any area of the cellar, including walls, ceilings, floors, drains and
access areas are being cleaned, protective clothing must be worn. Information
on all chemical products provided under the Control of Substances Hazardous
to Health Regulations 1988 (COSHH) should be referred to before use.

NO CHEMICALS OR DISINFECTANTS SHOULD BE KEPT IN THE
CELLAR AT ANY TIME. PETS SHOULD NEVER BE ALLOWED ACCESS
TO THE CELLAR.

STORAGE
The cellar is an area which may be visited by the Environmental Health Officer
(EHO) at any time product storage and must comply with Health & Safety at
Work regulations.
Beer, like milk, absorbs foreign flavours. For this and other reasons the cellar
should never be used as a storeroom for fruits and vegetables, fruits carry
wild yeasts which can contaminate beer and fertilizers used to grow
vegetables also pose a contamination threat. Anyway who wants onion
flavoured beer?

CELLAR FLOORS
Floors should be scrubbed regularly using a chemically formulated agent to
prevent the development of mould and fungal growths. Dilute beer line cleaner
swilled off with cold water is often suitable. Bleach, disinfectant or chloride
should not be used.
The area must be mopped dry after cleaning.



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DRAINAGE
Drains and gullies must be kept clean and fresh to prevent odour and
contamination.
Sumps must be thoroughly cleaned at least weekly using a chemically
formulated agent. Dilute beer line cleaner is often suitable. Bleach or
disinfectant should not be used.

WALLS AND CEILINGS
Walls and ceilings should be painted to provide a washable impermeable
surface. Antifungicidal paint can be used to combat damp or fungoid
problems.
A routine cleaning schedule should be adopted using a chemically formulated
agent.

VENTILATION
Adequate ventilation can assist in the prevention of damp and fungoid
problems. However draughts should be avoided. Air shafts and air bricks
should be kept clean and free from rubbish. Regular ventilation will assist in
the dispersal of any accumulation of CO2 (carbon dioxide) gas.

                     LIGHTING
                       Adequate lighting is essential and must comply with
                       relevant legislation so that all work can be carried out
                       safely and effectively.
                       Procedures should be implemented to report, and if
necessary isolate, any damaged or faulty item before repair by a suitably
trained person.
A notice displaying 'Electrical Shock Treatment' should be placed in a
prominent position where electrical equipment is used. Only persons
instructed in electrical safety and the use of specific electrical equipment
should be allowed to use such equipment. Only qualified electricians should
be allowed to undertake the installation, repair or extension of mains wiring.
Electrical cables must not be allowed to remain in a position where they can
be damaged. Any portable electrical equipment which is liable to get wet when
floors are being washed must be switched off, and moved to a place of safety.

TEMPERATURE
The cellar needs to be kept a constant temperature: 10–12°C / 50–55°F
This is the ideal temperature range to:
•      ensure the maximum flavour of the beer
•      hold the naturally produced carbon dioxide in cask ales
•      allow the fining process of cask ales to operate most effectively
•      help additional cooling equipment to work effectively

Remember a constant cellar temperature is the key to success.




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HUMIDITY
The level of humidity (dampness) in the cellar should be kept as low as
possible. Warm moist conditions provide an ideal environment for yeasts,
moulds, bacteria and insect pests to develop and thrive.
It is good practice to open the cellar door for periods to allow fresh air into the
cellar.

SECURITY
Unauthorised persons, such as members of the general public or any
employee who has not had training appropriate to the equipment and/or
products, should be excluded from entry to the cellar.
The security of products and equipment should be ensured by fitting suitable
locks to all access points. Never leave keys in locks or places where people
may easily find them.
Advice can be obtained on security from the police crime prevention officer.

CELLAR EQUIPMENT AND MACHINERY
All cellar equipment should be kept clean and regularly checked to ensure
they are operating correctly.

             AIR CONDITIONING UNITS
             The cool air from air conditioning is designed to blow when the
             cellar temperature rises. The compressor does not run
             continuously. Turning it off for periods will not save energy as it
             will work harder after being switched back on.

Cleaning Procedure
You will need a sponge cloth, sprayer and suitable cleaning agent. If the unit
is wall mounted you will need a set of steps.
     Switch off the unit and unplug it
     Make up cleaning solution, then using sprayer, spray evenly over the
        surface
     Wipe down the surface with a damp sponge cloth
     Rinse the cloth in clean, warm water and wipe surfaces again.
     Allow to air dry

General Maintenance
      Check the thermostat daily to make sure it is set at the correct
       temperature
      Check the fan unit for signs of over-icing
      If the unit has a water outlet pipe, this may need to be cleared
       periodically by pouring hot water down it
      Check and record the temperature of the cellar each day

BEER COOLING UNITS
Beer cooling units can be split into two types:
Absorption



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Vapour Compression
Cleaning is confined to the surface of the unit. The air outlet and inlet grids
should be cleaned frequently. The interior grids may be vacuumed or brushed
every few months.
Every week check that coolers are topped up with water to the overflow spout.

Activity 1
   1. What are the main duties of a 'cellarman'? Complete each arm of the
      spider diagram, adding more arms if necessary.




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   2. Beer and wine must be stored correctly. Make a list of the ideal cellar
      conditions for each.




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   3. Make out a clear, brief notice for storing each of the following products:




   4. Why is wine stored horizontally on racks?




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   5. What happens to quality red wine if the storage temperature is too low?




   6. If quality red wine is kept in conditions which are too hot, what happens
      to the wine?




   7. What happens to wine stored in bright light?




   8. If a cellar is too humid, what will happen to the wine bottles?




   9. What may happen to wine corks if the atmosphere in the cellar is too
      dry?




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                SECURITY OF STOCK
                A great deal of costly stock is stored in cellars so they need to
                be secure at all times. All stock records should be completed
                accurately and efficiently to avoid any mistakes being made
                which could lead to staff being under suspicion, causing
                distress and unpleasantness. If the correct procedures are
followed this can be avoided.

Activity 2
Write a list of instructions for employees to follow to maintain the security of
stock in the cellar. Each instruction should be brief and clear.




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CELLAR WORK
You have to organise your work very carefully when you work in a cellar as
there are many routine tasks to carry out, for example:
    regular temperature checks
    regular checking of refrigeration units
    stock taking
    regular checking of ice making machines
    weekly washing down of beer cellar
Some of these tasks will be carried out daily while others will be weekly or
even monthly depending on the task and the establishment you work in.
Cleanliness forms a large part of any routine cellar work and should never be
neglected. Remember, you must follow all the health and safety, and food
hygiene, legislation as well as your own establishment's regulations.

Employees new to cellar work are given advice cards with the most important
points about cleanliness and maintenance listed briefly and clearly.

             Cellar work involves plenty of bending, stretching and lifting.
             Many of the loads you carry will be heavy so it is important to
             wear protective footwear and use the correct lifting techniques or
             you could injure yourself.
                 Never try to lift loads which are too heavy for you
                 Use a sack barrow or keg trolley whenever possible

There are many dangers in a cellar. It is up to you to protect yourself and
others. For example, if you use a trapdoor, lift or hoist when drinks are
delivered to the cellar, make sure someone guards the shaft to prevent
accidents happening, not only to staff but to members of the public.
Remember, most workplace accidents are caused by:
people making mistakes faulty equipment untidy/unsafe working areas




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Activity 3
Complete the following advice cards.
  1. Think carefully about lifting techniques or if you are uncertain, consult a
     book which gives advice then make a few notes so that you can help a
     new colleague about the correct lifting procedure.




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   2. List below any activity that can cause injury or illness if they are not
      completed correctly, listing the safety precautions you would take for
      each activity.




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PREPARE KEGS AND GAS CYLINDERS FOR USE
                       KEGS AND GAS CYLINDERS
                      Gas can be a dangerous substance and should always
                      be handled carefully and correctly.
                      Keg beers have been pasteurised to help to preserve
                      them. Some have also had carbon dioxide added to
them to provide the beer with more sparkle. The beer in kegs comes ready to
serve and has already been filtered and chilled at the brewery and is served
under pressure. Kegs should be kept in a cool place and should never be left
out in the sunshine.
                      Carbon dioxide cylinders come in 3 sizes:
                      7lb
                      14lb
                      28lb



CHANGING KEG/GAS CYLINDERS
In busy establishments kegs are sometimes linked together so that it isn't
necessary to change kegs as frequently but a careful check should be kept so
that a keg is ready to change immediately it runs out.

Activity 4
Look at the Health and Safety Regulations to complete a list of do's and
don'ts, include points about the following:
the position of a cylinder in a cellar

DO

DONT
what to do if a safety cap is leaking

DO

DONT
where and how to store spare cylinders

DO

DONT
advice about safety caps

DO

DONT




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positioning of storage area for spare cylinders – full or empty

DO

DONT
If the pressure is too low

DO

DONT
Change a keg?

DO

DONT
Keg beers are ready for service when they are delivered. Write below the
correct procedure for changing a keg.




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                      CLEAN DRINK DISPENSE LINES
                      CLEANING A DRINK DISPENSE SYSTEM
                      It is essential to clean and maintain taps, pipes and
                      dispense lines regularly and thoroughly otherwise it
could:
•      spoil the quality of the beer, lager or cider
•      lead to beverages being wasted

Each of these could mean a loss in sales or customers. Watch cleaning in
progress in your establishment.

Activity 5
1. Although called the Food Hygiene Regulations, these regulations apply
equally to drinks. What are the main points from the legislation that you should
bear in mind when you are dealing with beverages. (Check the Food Hygiene
Regulations if you need to.)




2. What advice would you give on the following points, in regards to the Food
Hygiene regulations;
CLEANING BEER TAPS


CARING FOR THE BRUSHES USED FOR CLEANING DISPENSE
SYSTEMS


DEALING WITH BEER LEFT IN THE PIPES AFTER CLOSING TIME


ACCIDENTS WITH BLEACH




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CLEANING IN-LINE COOLERS


3. Write a clear set of instructions on how to carry out the cleaning process
that can be easily followed. Use these 2 headings for your instructions and
number each point to show you can use both systems
Automatic Line clean                      Manual Line clean




4. It is most important that you handle detergents carefully: they are
dangerous substances if misused.
Think carefully about handling them, check detergent containers for
instructions, look at Health & Safety legislation and your establishment's
guidelines, then draw up a list of do's and don'ts so that someone following
your guidelines exactly would be able to handle detergents without any
problems.
DO




DON’T




ae01da27-7576-4535-bdc1-7d61d631bc72.doc                          9/27/2012 MG

				
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