Clean Bar and

CLEAN BAR AREAS Equipment

DESCRIPTION:

This unit deals with the knowledge, skills and attitude

required to provide general assistance in maintaining
cleanliness of bar areas, related equipment and tools. It
reflects the role of a “bartender” and/or a bar
utility/back and maybe part of the role of a bar
attendant.
LEARNING OUTCOME

o LO1. Clean bar and equipment and tools;

and
o LO2. Clean and maintain public areas
 THE TRAINEES MUST BE PROVIDED
WITH THE FOLLOWING:
 Mop  Stain Removers
 Insecticide spray
 Cleaning towels
 Chemical Solution
 Disinfectant
 Duster
 Pail
 Cleaning brushes  Vacuum Cleaner
 Soft broom/ sweeper  Floor Polisher
 Hand gloves  Mask
 Powder Detergents
MICE-EN-PLACE
“ SET IN PLACE”
WHAT IS CLEANING?

 is the removal of all food residues and any dirt or

grease that may have become attached to work
surfaces, equipment and utensils during the
preparation.
 5’S IN GOOD HOUSE KEEPING TECHNIQUE
• 1.) Seire (Sort)-looking and seeing the things of use and
not use.
• 2.) Seiton (Segregate)- means items in proper order for
easy use and safekeeping.
• 3.) Seiso (Sanitize)- to clean your workplace so that
there would be no dust anywhere.
• 4.) Seiketsu (Standardize)- maintaining high standard of
housekeeping
• 5.) Shitsuke (Self Discipline)- spontaneous practice of
5’S.
 THREE (3) BUCKET SYSTEM OF WASHING/CLEANING

 This is a procedure for WASHING,

RINSING, and SANITIZING where a
different bucket and sponge or mop is used
for each task. In washing for example, one
bucket with water and soap/detergent, is used
only for this purpose and will not be used for
rinsing or sanitizing.
APPROPRIATE CLEANING AGENT

•1. Dishwashing Liquid and Water

•2. Baking Soda and Water
THE BEST TIME TO CLEAN THE BAR

• 1. BEFORE OPENING
• 2. DURING THE SERVICE
• 3. BEFORE CLOSING
PROPER GARBAGE DISPOSAL FOLLOWING
GOVERNMENT REGULATIONS

• 3R’s
•A.) Reduce
•B.) Reuse
•C.) Recycle
PREPARED BY: JOAN M. MELENDRES
TRAINER
WELCOME TO VIT BAR LABORATORY