Bar Cleaning Schedules

Certificate III in HospitalityMost of the bar equipment you use when working in hospitality establishments will need to be cleaned on a cyclic basis. This means that some items will need to be attended to on a daily basis whilst other may require attendance on a weekly or monthly basis. For example:                   

  • The seals around refrigerator doors will need to be thoroughly cleaned on a weekly basis, to minimise the spread and growth of mould and fungi
  • Glass door display refrigerators will need to be cleaned daily

All cleaning schedules should have the following information:

  • What needs to be cleaned?
  • Who is responsible for cleaning or initials of staff member who completed the task?
  • When does it need to be cleaned (after use, daily, weekly, monthly)?
  • Clear instructions on the method of cleaning?
  • Any specialised equipment or cleaning agent that needs to be used.
  • Any safety precautions or material safety data sheets.

A Certificate III in Hospitality will teach you how to develop and follow a cleaning schedule in your bar area.

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