HYGIENE AND BEST PRACTICES

Question 1

1. Keeping your bar clean is just as important as keeping a ki_____ clean, it is where you pr____ and s____ drinks and it portrays how cl_____ and or______ your whole operation is.
2. For reasons relating to h_____ & s_____, f_____ hygiene, and also customer c___ you must make sure that your bar is always cl____ and t___.
3. It is the responsibility of ma_______ and st____ to protect guests from foodb_____ illnesses.
4. Proper bar training should include:
   - knowledge of tem_______ control for food st_____ and se____
   - training on effective cl______ and san______ procedures compliant with OS_A and HA__P regulations.
5. It is important to prevent cross-con________ of any type!

Answer 1

1. kitchen, prepare, serve, clean, organized
2. health, safety, food, care, clean, tidy
3. management, staff, foodborne
4. • temperature, storage, service
   • clean, sanitizing, OSHA, HACCP
5. cross-contamination ( lây nhiễm chéo)

Question 2

Here are tips to maintaining a hygienic work environment:
1. W____ bar tops when they become dirty or st____. This is not very welcoming for customers.
2. Keep your sh____ and fr____ clean & tidy.
3. Empty and clean your gl___ wash machine at least o___ a day.
4. When you take glasses out of the machine put them at the b____ of the sh___ so they have a chance to cool down and d__ properly before use.
5. At the end of the day em_____ and wa___ your drip trays.

Answer 2

1. Wipe, sticky
2. shelves, fridges
3. glass, once
4. back, shelf, dry
5. empty, wash

Question 3

11. Po_____ mirrors or glass shelves regularly.
12. Polish away d____ from bottles on op___ or displays.
13. Check your to_____ regularly.
14. At least once a week remove the optic me______ and soak them in hot water, then in a cleaning so_____. Make sure you thoroughly r_____ them in cold water before you attach the bottle to it ready for di_______
15. Always use a c_____ glass! Rinse/w____ bar equipment like cocktail sh_____ and str_____ after use (even be_____ drinks).

Answer 3

11. Polish
12. dust, optics
13. toilets
14. measures, solution, rinse, dispensing
15. clean, wash, shakers, strainers, between

Question 4

6. At the end of the day remove the sp_____ and leave them to so____ in some so___ water ove_____
7. At least o____ a week take all the glasses off the shelves and clean the s_____.
8. Throw away any unused i___, l____ slices or l____ slices.
9. At the end of the shift s_____ and m____ the floor using a cleaning ag___ and H___ water.
10. Collect empty glasses to remove cl_____ from your bar and keep it in______ for customers.

Answer 4

6. sparklers, soak, soda, overnight
7. once, shelves
8. ice, lime, lemon
9. sweep, mop, agent, HOT
10. clutter, inviting

Question 5

16. Sanitize bar t___, keep sh____ and fri___ clean.
17. Clean noz____ and dif____ for soda guns often as well as beer t__.
18. Clean dr___ trays and wipe down bottles in spee____.
19. Pr_____ (always use gl_____) and store gar______ safely.
20. NEVER scoop ice with a dri______ glass (use an ice sc____).

Answer 5

16. tops, shelves, fridges
17. nozzles, diffusers, taps
18. drip, speedwells
19. Prepare, gloves, garnishes
20. drinking, scoop

Question 6

21. Keep fr___ flies away:
    - Clean sp____ immediately
    - Tho______ clean bar at the end of the night
    - Store li____, ju____ and gar_____ with l__ if possible
22. Monitor for safe tem_______ and be aware of ex______ dates.
    - Keep food out of the “d_____ zone” of ˚C to 6˚C
23. Color code che______ and tools (use non-toxic cl_____ for bar tools and equ______).
24. Slo_____ staff hy______ habits are not tolerated!
    - Frequently w___ hands
    - Keep nails tr_____ and neat
    - Keep hair n_____ and tied back

Answer 6

21. fruit:
    - spills
    - liquor, juices, garnishes, lids
22. temperature, expiration:
    - danger, 5 to 60
23. chemicals, cleaners, equipment
24. Sloopy, hygiene:
    - wash
    - trimmed
    - neat