Appropriate detergent is used and diluted according to manufacturer’s instructions, as or if required Store glasses correctly. Clean glasses must be stored so they do not become contaminated All glasses must be inspected before use to check they are clean and suitable for use. Class Activity 1 Demonstration: operation of glass washing machine – Trainer demonstrates to trainees how to: Turn glass washer on Fill with detergent Interpret lights and switches Operate machine. Class Activity 2 Demonstration: hand washing of glasses – Trainer demonstrates to trainees how to: Hand wash glassware Use bottle brushes Use suction-cup glass brush. Slide Slide No Trainer Notes Trainer explains making the necessary checks will include the following activities: Visually inspecting to ensure they look attractive/appealing and to check they – are place’: see also Section 1.3 ‘in Counting items to ensure there are for the expected level of trade ‘enough’ Verifying the temperature of: Refrigeration units by reading their temperature – Draught beer by using a beer/food thermometer – Testing items to make sure they are working – Inspecting areas and items to ensure they are safe – Tasting products such as draught beer to ensure it has no flavours’. – ‘off Slide Slide No Trainer Notes
Appropriate detergent is used and diluted according to manufacturer’s instructions, as or if required Store glasses correctly. Clean glasses must be stored so they do not become All glasses must be inspected before use to check they are clean and suitable for use. Class Activity 1 – Demonstration: operation of glass washing machine Trainer demonstrates to trainees how to: Turn glass washer on Fill with detergent Interpret lights and switches Operate machine. Class Activity 2 – Demonstration: hand washing of glasses Trainer demonstrates to trainees how to: Hand wash glassware Use bottle brushes Use suction-cup glass brush. Slide Slide No Trainer Notes Trainer explains making the necessary checks will include the following activities: Visually inspecting – to ensure they look attractive/appealing and to check they are ‘in place’: see also Section 1.3 Counting items to ensure there are ‘enough’ for the expected level of trade Verifying the temperature of: Refrigeration units – by reading their temperature Draught beer – by using a beer/food thermometer Testing items – to make sure they are working Inspecting areas and items – to ensure they are safe Tasting products – such as draught beer to ensure it has no ‘off flavours’. Slide Slide No Trainer Notes contaminated
TG_Operate_a_bar_facility_refined.docx