FOOD SAFETY & HYGIENE

Bar Food Safety

A number of food safety hazards that require control within bar areas.

Garnish Preparation

 All garnishes are to be made fresh on a daily basis.

 Drink garnishes are dated and stored in clean containers with lids. Cover all
partially cut fruit when stored under refrigeration.
 Tongs or gloves are to be used by bar staff when garnishing drinks.
 Bar cutting boards are to be sanitised on a regular basis. Boards are to be
green in colour.

Bar Snacks

 Beer snacks are to be served only on an individual basis and are to be

disposed off after the guest has left. Ideally pre packaged bar snacks
should be used.
 Do not place beer snacks on the table in readiness for guests before they
arrive.
 All storage of beer snacks is to be labelled and dated in a rodent proof
container.
 Bowls of nuts, chips and sweets are not to be placed for access on a
group basis due to the risk of cross contamination.
 Any hot foods placed on bar counters for guests must have individual
serving utensils and be protected from contamination. It is recommended
that the hot foods be served to guests by a member of staff.
 Foods such as cream cakes are to be displayed under temperature control
of 1oC to 5oC.
 Fruit and water jugs are not to be left on bar counters.

Glasses

 All glasses are to be cleaned, sanitised and polished before use.

 Dirty and clean glasses are to be stored separately.
 All cleaned glasses are to be stored either in the refrigeration unit or on
the bar’s shelf. If the glasses are stored on the bar’s shelf then they are to
be stored with the bottom of the glass pointing upwards and the rim of the
glass is to be stored on a plastic glass mat so that the rim of the glass
does not directly contact the shelf.

 All chipped and broken glasses are to be disposed of and stored in the
broken glass bin.
 All glasses are to be cleaned and sanitised in a commercial glass washer
and under no circumstance can they be cleaned by hand. Ensure that
there are no finger or lipstick marks left on glasses or crockery after
cleaning.
 FOOD SAFETY & HYGIENE

Ice Machines & Scoops

 Do not store any drink containers in ice when the ice is going to be used in
guests’ drinks.

 Clean sanitised containers are used at all times for the transportation of
ice to outlets.

 No glass or ceramic is to be used for the scooping of ice. Stainless steel

scoops must be provided and attached.

 All ice scoops are to be sanitised before use and are to be stored in a
sanitising solution

Straw Requirements

 Straws served to guests should be individually wrapped or alternatively be

placed in a straw dispenser so that staff do not handle the straw at the
end.

Hand Washing Requirements

 Ensure that each bar has a designated wash hand basin. A suitable
supply of soap and single use towels is to be made available. If, through
design, a wash hand basin cannot be available then a sanitising gel is to
be made available for staff to sanitise their hands.
 The wash hand basin is only to be used for hand washing

Temperature Control Requirements

 All potentially hazardous foods (cream, milk, eggs etc) are to be stored at
1°C to 5°C.

 The temperature of all cool rooms and refrigeration units is checked twice
Daily.

General Bar Food Safety Requirements

 No personal foods are to be stored in any refrigeration unit that is being

used for commercial storage.
 All containers are to be clearly identified through labelling and dating.
 A designated waste receptacle that has a tight fitting lid is to be provided
to each bar.
 Cleaning in the bar area is to include but not be limited to: - floors, walls,
ceilings, refrigeration units, cool rooms, glass washers, utensils, glasses,
coffee machines, cash registers, wash hand basins, sinks, waste
receptacle, plates and bowls. A cleaning schedule for all bar and cellar
areas is to be implemented.