. How to check items Making the necessary checks will include the following activities: Visually inspecting items 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 and items to ensure they are safe – Tasting products such as draught beer to ensure it has no flavours’. – ‘off General bar hygiene issues Beverages are classified as food and all the requirements applicable to safe food handling also apply to beverages. The following actions are the basic requirements for people who work behind a bar: Use a glass for every drink do not re-fill a previously used glass, as this may be – a source of contamination to drinkers Handle glasses by the base or stem to avoid contamination of the glass by your fingers do not touch glasses around the rim of the glass – Use a fork or tongs when putting fruit or ice in a glass do not use your fingers – Do not re-use any fruit, straws, beverage, garnish left by a customer or which comes back from the tables all waste must be thrown out –
. How to check items Making the necessary checks will include the following activities: Visually inspecting items – 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 and items – to ensure they are safe Tasting products – such as draught beer to ensure it has no ‘off flavours’. General bar hygiene issues Beverages are classified as food and all the requirements applicable to safe food handling also apply to beverages. The following actions are the basic requirements for people who work behind a bar: Use a glass for every drink – do not re-fill a previously used glass, as this may be a source of contamination to drinkers Handle glasses by the base or stem to avoid contamination of the glass by your fingers – do not touch glasses around the rim of the glass Use a fork or tongs when putting fruit or ice in a glass – do not use your fingers Do not re-use any fruit, straws, beverage, garnish left by a customer or which comes back from the tables – all waste must be thrown out
TM_Operate_a_bar_facility_refined.docx