Bar Food Safety
The Environmental Health Consultancy – Promoting a Safety Culture
EHC
Bar Food Safety Standards
Ice scoops are in a sanitising solution Sanitiser is between 100ppm-200ppm Wash hand basin or sanitising gel available Label all chemicals All fridges to be 5°C with juices and milk and other dairy foods
Culture
The Environmental Health Consultancy – Promoting a Safety
EHC
Bar Food Safety Standards
Straws to be individually covered or in an enclosed dispenser All snacks should be individually wrapped Cleaning of beer lines (with records) Glasses cleaned and sanitised with a commercial glass washer (rinse cycle 82°C) Garnished cut up daily and disposed of at the end of the day Use a green cutting board for garnish preparation Culture
The Environmental Health Consultancy – Promoting a Safety
EHC
Bar Food Safety Records
Glass washer wash and rinse cycle temperature records Sanitiser records Cleaning schedules Beer line cleaning records Bar staff food safety training records Staff hygiene information sheet signature External chemical company ware washing reports on each glass washer
Culture
The Environmental Health Consultancy – Promoting a Safety
EHC