Hygiene in the bar

Preventing Contamination:

• Be aware of both physical and chemical contamination risks, such as dirt, dust, cracked glassware, and cleaning substances.
• Be cautious when refilling glasses, as bacteria from hands and mouths can spread. Offer fresh glasses to prevent contamination.
• New optic measures with finger push levers can prevent glasses from touching optics, reducing the risk of contamination.

Proper Glassware Handling:

• Wash glasses well and allow them to drip dry for the best results.
• Use the right soap for cleaning glasses and equipment.
• Avoid wiping glasses with the same cloth, as this can spread bacteria.

Regular Cleaning and Maintenance:

• Clean shelving and glassware regularly to prevent the buildup of dust and bacteria.
• Report any illness or medical conditions that could lead to contamination or infection to the manager.
• Wash hands after cleaning or handling empty glasses, bottles, or ashtrays.
• Ensure bins have bin bags and lids and wash them weekly.
• Clean bottles and shelves weekly, and clean under platforms or carpets at least once a fortnight.
• Check the expiry dates of products regularly.
• Rotate stock in fridges and storerooms to prevent old stock from being used.

Equipment and System Cleaning:

• Clean draught systems, bottlenecks of certain spirits and liqueurs, and all equipment after use.
• Keep track of your cleaning routine to ensure consistency and effectiveness.

Personal Hygiene:

• Bacteria can be transmitted through touching dirty bottles, not washing hands after using the restroom, touching hair, ears, eyes, and nose, smoking, coughing, and sneezing.

Bartender’s Responsibility:

• Bartenders are responsible for maintaining the safety and hygiene of the bar environment, ensuring the safety of customers, and taking care of their own safety.

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