There are a number of cleaning materials used in hospitality establishments, particularly the bar area, to assist you in keeping the areas clean and hygienic.
Cleaning refers to the removal of visible items such as food particles, dirt, dust and grease, and is usually carried out using warm water and detergent. Cleaning is not designed to remove all micro-organisms, but merely removes the visible items.
Sanitising refers to the process that reduces the number of micro-organisms to a safe level, and this is usually undertaken using hot water (above 75°C) and/or chemicals.
All of the chemicals used in bar areas should be mild and lightly scented. Heavily scented chemicals may affect the tastes and aromas of our products.
It is important that all staff is familiar with the cleaning materials at the workplace. You should never use any chemical or cleaning materials without firstly reading the label to establish whether protective items need to be worn, and importantly what first aid should be applied in the event that ingestion occurs. For hazardous chemicals, your employer is bound under the Workplace Health and Safety Act to supply you with Personal Protective Equipment (PPE), and you should be trained on how to use such equipment.
Bars exist to cater to the needs of customers. Customers need to be sure that the bar from which they are purchasing beverage products is not likely to cause a case of food poisoning. Customers gain this assurance by observing that the bar and work area is kept clean and tidy, and this complements the high level of service offered to customers.
The motto for working behind the bar is “clean as you work,” a couple of small spills not attended become not only unsightly, but become hard work later in the shift.
A Certificate III in Hospitality reinforces the importance of keeping bar areas clean and tidy.