A Professional Career Path for Cellar Service Engineers

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• A Professional Career Path for Cellar Service
  Engineers

Ruth Evans, BFBi Presented by Michael Pain,
Global Beverage Dispense Chairman, BFBi Dispense
Training Committee
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Level 2 National Certificate in Cellar Service
Installation and Maintenance
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WHAT?

• BIIAB Level 2 National Certificate in Cellar
  Service, Installation and Maintenance
• Vocationally Related Qualification (VRQ)
  recognised by QCA (Qualifications Curriculum
  Authority)
• First step of the career path
• Professional proof of competence

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WHO?
A partnership between

• BFBi (Brewing, Food Beverage Industry
  Suppliers Association)
• BII (British Institute of Innkeeping)

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BFBi
Supporting the brewing industry for 100 years

• representing the entire supply chain from raw
  materials through to point of sale
• a number of trade committees addressing issues
  within the dispense sector, including

• Dispense Committee
• Gas Suppliers Installers Committee
• Keg Cask Committee
• Dispense Training Committee

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BII
Professional body for the licensed retail sector

• Fastest growing membership organisation within
  the sector with around 17,000 individual members
• Accredited by QCA to deliver training
  qualifications
• Leading provider of qualifications for the sector
  through its wholly-owned awarding body, BIIAB

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WHY?

• A need within the industry to ensure safety,
  quality and best practice.
• To improve retention rates within the industry as
  well as productivity, to ensure that cellar
  service engineers are viewed as professional
  technicians/engineers as opposed to cowboys.

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• Establishes a minimum level of competency
• Ensures competency levels are uniform throughout
  the industry and country
• Provides a platform and springboard to NVQ Level
  3
• Provides an introduction to other qualifications,
  which will be specifically tailored to the
  dispense sector

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HOW?

• 17th February 2005 BFBi Training/Dispense
  Subcommittee formed
• Agreed the need for a nationally accredited
  qualification at Level II (viewed as the minimum
  level of competency required to ensure safety
  within the sector)
• To align the qualification with the recently
  formed BDA Installation Manual, held by BFBi
• BII agreed as the preferred body to provide
  accreditation and theoretical training

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• Expert Manufacturers, Suppliers and Installation
  Companies invited to participate
• Agreed to develop VRQ (Vocationally Related
  Qualification) initially, to develop into an NVQ
  (National Vocational Qualification)
• Outlined an 11 unit Qualification the Gas Unit
  (Unit 5) being the core of the qualification
• 11 Units bundled into 5 for ease of training
  delivery

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• Acknowledgement from BDA of the qualification and
  agreement of support to only use accredited
  service providers with proof of competence
• Agreement to incorporate the qualification into
  the BFBi Accreditation Scheme for Cellar Service
  Engineers
• 9th July 2007 qualification accredited by QCA
• 25th September 2007 final pilot held

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How Long to Qualify?

• Qualification will take 8 12 months to complete
  
• To continue to on-site verification of skill
  level via assessment to achieve BFBi Accreditation

(transfer of on-site verification to NVQ Level 2
qualification being progressed)
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How to Qualify?

• Attend a refresher training day per unit.
• Multiple choice examination to be taken at the
  end of the training day
• Certain questions within the examinations require
  a correct answer in order to pass the unit i.e.
  Gas Dispense Unit

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UNITS

• Unit 1 Health Safety and Handover
• Unit 2 Properties of Beer, Casks Kegs
• Unit 3 Cellar Service Equipment
• Meters Coolers Fonts Beer Engines Keg
  Couplers Regulators
• Unit 4 Service Installation
• Cleaning systems Pythons Survey of the Cellar
• Unit 5 Dispense Pressure Systems

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UNIT1 Health Safety and Handover

• HEALTH SAFETY
• Legislation
• Risk Assessment
• Common Hazards
• Manual Handling
• Chemicals
• Asbestos
• Confined Space
• Working at Height
• HAND OVER
• Demonstrate How to Attach Keg Coupler
• Demonstrate How to Connect a Gas Cylinder
• Demonstrate How to Switch Gas On / Off
• Demonstrate How to Attach to Cleaning Socket
• Demonstrate How to Use Dispense Tap
• Demonstrate How to Isolate In Case Dispense Fails
• Handover Sheet, including
• - COSH

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UNIT2 Properties of Beer, Casks Kegs

• PROPERTIES OF BEER
• Physics of Beer
• Types of Beer Product
• Differences between Keg Cask Beers
• Awareness of, and Implications of Hygiene
• Awareness of Materials in Contact with Foodstuffs
  Legislation
• Importance of Correct Stock Rotation

• KEG / CASK DISPENSE EQUIPMENT
• Kegs
• - Packaging
• - Construction Functionality
• Casks
• - Packaging
• - Stillaging Preparing for Sale
• - Temperature
• - Construction Functionality
• Location Storage Facilities for Kegs/Casks
• Risk Assessment / Health Safety Implications

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UNIT3 Cellar Service Equipment

• METERS
• Cellar Meters
• Flow Dispense Meters
• COOLERS
• Types of Cooler Appropriateness for Environment
• - Remote
• - Integral System Awareness of Best
  Location
• - Split System Heat Dump Location
• - Flash/Under Bar
• - Mounting of Cooler
• - Location of Cooler
• Pump Types Relating to Environment Cooler
• Risk Assessment / Health Safety Implications
• - Handling of Coolers
• Safe Disposal of Coolers

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UNIT3 Cellar Service Equipment continued..

• FONTS BEER ENGINES
• Wiring of Font / Beer Engine
• Lighting
• Connecting to Transformer
• Understanding of Electrical Requirements
• Physical Installation
• - Clamp On
• - Through the Bar
• Connection of Glass Rinser
• Risk Assessment / Health Safety Implications
• KEG COUPLERS REGULATORS
• Dispense Heads
• Extractor Tubes
• Primary Regulators
• Secondary Regulators

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UNIT4 Service Installation

• CLEANING SYSTEMS
• Awareness of Best Practice Cleaning Procedures
• - Correct Cleaning Schedules
• - Correct Upkeep of Glass Washer
• - Correct Glass Storage
• - Correct Chemicals Dosage Temperature
• - Correct Use of Cleaning Cloths
• Ringmain Correct Cleaning Socket for Product
• Undertake First Clean Prior to Dispense
• PYTHON
• Sizing Relating to Demand for Product
  Distances Involved Between Container / Cooler /
  Dispense Point
• Colour Coding
• Quality of Python
• Awareness of Materials in Contact with Foodstuffs
  Legislation

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UNIT4 Service Installation continued..

• SURVEY OF THE CELLAR
• Availability of/for Resource within the Cellar
• Availability of/for Resource within the Bar
• - Room for shelf cooler for super cooled product
• Cellar / Bar Protocol, Relating to Equipment not
  Owned by Employer/Contractor
• Risk Assessment / Health Safety Implications
• - Confined Space Regulations
• - Asbestos Regulations
• - Electrical Regulations
• - Hazards
• - Work Method Statement
• - Safe Disposal of Beer
• Customer Satisfaction

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UNIT5 Dispense Pressure Systems

• GAS
• Gas Product Awareness
• - CO2
• - Gas Pressures Temperatures
• - Beer Pouring Speeds
• - Effects of Distance on Pressure
• - Short Long Pipe Runs Lift
• Types of Gas Safety Issues
• - Advantages of Mixed Gas
• - CO2 Nitrogen as Food Gases
• - Gas Cylinders
• - Colour Coding
• - Illicit Fillers
• - What Can The Publican Do?
• - Other Methods of Gas Supply
• - Air Compressors

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UNIT5 Dispense Pressure Systems continued..

• Gas Safety
• - High Pressures
• - CO2 Asphyxiation
• - N2 Asphyxiation
• - Cylinder Storage
• - Manual Handling
• - Cold Burns
• - Confined Spaces Risk Assessment
• Beer Gas Systems Overview
• - Gas Supplier Installed Systems
• - Secondary Regulators
• - Soft Drinks vs Beer Systems

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UNIT5 Dispense Pressure Systems continued..

• Awareness Pressure Systems Code of Practice
• - What is the Pressure Systems Code of Practice
• - Record Keeping
• - Transfer of Responsibility
• - Records
• - Operations Considerations Responsibilities
• - Installation Requirements
• Problem Solving
• - Gas Leaks
• - Methods of Identifying Leaks
• - Potential Gas Problems

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WHEN?

• Now!

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THE FUTURE?

• Ongoing discussions with Learning Skills Council
  and People First to establish funding towards an
  industry training initiative, delivered
  nationally
• BFBi to facilite delivery to the industry in the
  most cost effective manner
• Successful completion of VRQ 2 Qualification
• Continuation to

• on-site verification of skill level
• BFBi Cellar Service Installation Accreditation

• Ensuring a minimum level of safety and best
  practice to the industry

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VOTE OF THANKS
BFBi is indebted to the Member manufacturers,
suppliers and installers who have given freely of
their time, expertise and resource to ensure that
the vision of a structured, professional career
path for cellar service engineers is now a
reality.
Specifically, thanks go toGarry Smithwho has
contributed to all units and Innserve, an
accredited BIIAB training centre, which hosted
the pilot units
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Supporting Companies

• Alumasc Dispense (Fonts)
• Cellar Masters UK (Cleaning Systems)
• City Dispense Services (All Units)
• Durrtechnic (UK)
• Global Beverage Dispense Cooling Consultants
  (All Units)
• Hallamshire Brewery Services (All Units)
• IMI Cornelius (UK) (Cooling)
• Innserve (All Units)
• Jungheinrich UK (Health Safety)
• Micro Matic (Regulators Couplers)
• Quentech (Beer Keg/Cask Container Properties)
• Stanwell Technic
• Valpar Industrial (Python)

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QUESTIONS?