Stepping into Management Knowledge

Food Safety Training

3.30

BAR AND CELLAR HYGIENE

PURPOSE OF THE TRAINING EXERCISE: To ensure that team members with responsibilities for the Bar and Cellar know how to maintain it in a safe and hygienic manner

TRAINING AIDS:  Front of House Cleaning Schedule  Cellar cleaning card

TRAINING METHODS: Conduct this training exercise by going through the questions and discussing the correct answers with the group

EXPLAIN TO THE TEAM: It is an offence to:  allow mould, sewage or infected food to contaminate the cellar  dilute or mix different brands of beer  use dirty dispense equipment or glassware  have dirty premises for the purposes of selling beer

Bar Hygiene

EXPLAIN TO THE TEAM: The bar area should remain clean and tidy at all times: record any cleaning on the front of house cleaning schedule. Any signs of pest infestation should be reported to the Manager and the company pest contractors  Clean and sanitise the bar shelves using sanitiser spray, place all glass matting into the glass wash machine  Sanitise all bar fruit before use  Clean and sanitise all bar utensils: tongs, fruit trays, ice scoops throughout the session and after use  Clean and sanitise optics and pourers on a weekly basis or when changing a bottle  Date code all open cartons of juices and fresh fruit  Clean and sanitise: fonts, bar trays, taps and sparklers daily  Deep clean the glass washer: internal surfaces, jets, sides and door handles (see Training Short for How to Clean the Glass washer)  Only wash glasses in the glass washer: renovate glasses regularly  Check daily for supplies of: wash aid, rinse aid, paper towels, bactericidal hand wash soap  Check use by and best before dates: snacks, crisps, nuts, bottled products, milk, juices  Discard any broken glassware, decanters, drip trays  Clean any sticky residues from underneath the bar top and from around pipe work- otherwise fruit flies could be attracted to these items.

Cellar Hygiene

EXPLAIN TO THE TEAM: The cellar should remain clean and tidy at all times; record any cleaning on the cleaning card. Any signs of pest infestation should be reported to the Manager and the company pest contractors  Remove all empty containers  Sweep up any debris  Lift beer lines where applicable

Safety Assurance March 2016

Food Safety 3.30