Setting up a bar hygienically

Learn more about bar procedures with CTAAlthough hygiene is an important facet of kitchen preparation, it is an equally important part of a functioning bar.  How extensive is your beverage knowledge?  Do you know which beverages must be refrigerated and which ones can be served at room temperature?  Club Training Australia offers extensive hospitality training that can get you certified as quickly as possible by creating course structures that are relevant and understandable.  In the meantime, here is a simple guide to help you set up a hygienic bar.

Beer, white wines, mixers and soft drinks:  Must be served cold and refrigerated.

Liqueurs, red wines and spirits:  Can be served at room temperature.  Any non-perishable garnishes and condiments can also be stored at room temperatures in air-tight containers.

The bar preparation process includes ensuring that stock rotation and processes are being implemented.  A common rule in bar preparation is the ‘First in, first out’ principle. This involves pulling old stock to the front of the refrigerator or storage area to allow new stock to be stored behind it.  This is a good method for ensuring that stock rotation is maintained and products are used before they present a health risk to customers.

Main equipment in a bar operation

Here is a brief guide to the type of equipment generally found in a bar

  • Beer reticulation system – the formal term for transferring beer from a keg into the customer’s glass

  • Post-mix systems – this system is used for pouring soft drink through towers or guns mounted at the bar

  • Refrigeration equipment – used both in the cellar and the bar/s to:

                        .Cool products to a pre-set temperature
                        .Keep products at a constant pre-set temperature

  • Ice machines – used to produce different styles of ice for beverages or cooling items, e.g. wine

  • Glass washing machines – used to clean glassware using water and detergent under high pressure

  • Blender – normally used in the production of cocktails to mix beverages with items such as fruit

You can find out more about these systems and equipment by enrolling in a Certificate III in HospitalityClub Training Australia offers a range of hospitality qualifications to get your staff prepared for work in the industry.