Follow organisational policies and procedures relating to cleaning operations anddisposal of used

chemicals. Follow the manufacturer's instructions to ensure that cleaning is done effectively,
efficiently and without endangering anyone's health.

Cleaning agent manufacturers must supply a Safety Data Sheet (SDS) with each of their
products.
This will contain:
name of the product
recommended use
safe handling and storage
chemical ingredients
dilution rate
warning of special care needed for safety
first aid procedures
emergency procedures
disposal considerations
sweep and mop all floors including wet Clean and sanitise beer lines
areas clean keg room
wash and dry bar mats and runners clean and sanitise coolroom/ fridge walls
wipe down tiles etc and shelves and dispose of waste products
vacuum carpeted areas clean all mirrored services, tiles, bar
clean and sanitise all tables and bar splashbacks, display units
surfaces wash and sanitise glass washer
clean fridge/ coolroom doors and seals wipe down fans, lights etc
clean beer fonts, taps and splash guardsclean tables, bar stools and chairs (legs
empty and clean drip trays etc) thoroughly
clean post mix taps and nozzles dismantle and sanitise drink dispensing
clean all equipment and utensils used including coffee machinery
in the preparation of drinks
wash glasses (continuous)
clean, sanitise and dry all sinks and
surrounding areas
clean all coffee equipment and machinery
dispose of all waste or leftover products
dispose of rubbish, clean and sanitise
garbage bins
In order to kill bacteria and prevent futher growth sanitisation is important.
Cleaning equipment in a bar can include:
brooms
mops
dustpan and brush
glass washer
bottle brush
vacuum cleaner
All of this equipment has been designed with particular tasks in mind, and will work effectively
when used for the correct cleaning task

1. Constantly keep bar surfaces, glasses, utensils and other beverage dispensing equipment clean and tidy.
2. Tables must be regularly cleared of dirty dishes and glasses.
3. When clearing surfaces, ensure customers are not inconvenienced and all safety and hygiene practices
are adhered to. Stock levels must be maintained so that displays are held in good order and customers will be
able to receive the beverage they have requested with the minimum delay.
When checking the condition of crockery, cutlery, glassware and other utensils used in the bar
you should look out for chips, cracks, scratches, broken handles, marks (lipstick is common),
streaks and food scraps.
Glassware will be cleaned in the commercial dishwasher. after that it will be necessary to polish
them with a dirt lint free cloth to remove water spots.

Glasses can be polished when they are still hot (straight from the glass washer) or when they
are dry, however they are much easier to polish when hot and wet. If the glasses are cold and
dry, they can be held over a bowl of hot water so that the steam makes them easier to polish.
Cloths must be clean, dry and lint free. A specifically designed polishing cloth is good for
polishing glasses as they do not leave lint on the glass.
Hold glasses at the stem or base so no fingerprints are left on the glass. If possible, hold the
glass at the bottom with one end of the cloth and the other end goes inside the glass. Using
both your hands, rotate the glass and allow the towel to polish the outside and inside of the
glass.
Glasses can be held up to the light to check for streaks or marks after being polished.

First wash it in dishwasher.

Collect a heat resistant container with hot to boiling water. The hotter the water the more
steam it will produce -steam helps to polish the cutlery. Place the cutlery in the water, blade
or head down so that you pick the cutlery up by the handle. Some establishments may choose
to add Methylated Spirits, vinegar or a drop of lemon in the hot water solution to further
reduce streaks. Always check this with a supervisor.
Pick up cutlery in one end of a cloth and wipe it all over; do not touch the cutlery with your
hands. For hygiene reasons and to produce a better finish, the cloths used must be dry and lint
trep.
Other establishments may choose to fully immerse the cutlery in the polishing solution. If this is the
procedure, the water used will need to be a little cooler to allow staff to safely handle the cutlery.
Once the cutlery is polished, it will need to be sorted and stored according to workplace procedures
Sweep the broken pieces into a dustpan or similar receptacle and dispose of according to
organisational requirements. Some organisations will have a special rubbish bin for the
placement of broken glassware ready for recycling. When breakages occur it might be
necessary to report damages and breakages to a supervisor or manager and/or record them in
a log book. It might also be necessary to place an order for replacement items.

Sweep the broken pieces into a dustpan or similar receptacle and dispose of according to
organisational requirements. Some organisations will have a special rubbish bin for the
placement of broken crockery ready for recycling. When breakages occur it might be
necessary to report damages and breakages to a supervisor or manager and/or record them in
a log book. It might also be necessary to place an order for replacement items.
 organic waste could be used for compost.
The overall process of organic waste recycling begins with the collection of waste materials which are then
passed through various steps to obtain a usable form of organic matter

Disposal of chemicals might require special procedures. Find out what the legal obligations are
with regard to the disposal of these products and comply with them.
here will be issues associated with used and leftover chemicals--cleaning, sanitising and
special purpose chemicals. Follow manufacturer instructions when disposing of these
chemicals. Many chemical suppliers will collect empty or leftover chemical and their containers
for appropriate recycling and disposal.
they are recycled.

used botthles and cans are also recycled and reused.

 Workplace teams should liaise with one another to clarify requirements and delegate cleaning
and preparation tasks. If there is an immediate spill that needs to be cleaned up you should
know who is to handle that. In many bars it will be the glassy rather than the bar attendant
that cleans up spills and broken glasses in public areas; however, it is the responsibility of
everyone.

Safe and appropriate use of cleaning chemicals and equipment should be monitored at all
times. Cleaning schedules developed by the organisation should list the cleaning steps,
cleaning equipment to be used and correct mix of cleaning chemicals for each task.
Empty or used glasses and plates should be cleared from tables in a timely manner -ashtrays
(where applicable) should be emptied and cleaned. Dirty glasses should be washed and stored
ready for the next round of drinks. Bar surfaces, bench tops and table tops should be cleaned
and wherever necessary made ready for the next set of customers.

Clearing empty and unattended glasses in bars is also part of Responsible Service of Alcohol
(RSA) practices. Unattended glasses increase the risk of drink spiking. If a drink has been left
unattended for a reasonable period of time--in accordance with organisational policy -it is
recommended to dispose of the contents.
When clearing glasses do not put your fingers inside the lip of the glass or handle the top of
the glass at all-customers' mouths also carry bacteria. If you handle glasses in this way you
run the risk of transferring bacteria from one customer's glass to another-or to yourself.
 Tables and counters should be cleaned and sanitised using appropriate cleaning chemicals
throughout the service period. Tables should be hygienically cleaned after every group of
customers.
Once a table has been cleared of all used glasses, crockery, napkins and other items, it needs
to be wiped down using an appropriate cloth and detergent to remove dirt and grease. After
being wiped, the table should be sanitised to control the growth of bacteria and ensure the
table is hygienically prepared for the next group of customers.
This should also include wiping down and sanitising of any sugar containers, napkin holders,
salt and pepper shakers and numbers that might be on the table. If these items are not
cleaned and sanitised properly, they can quickly become a breeding ground for unwanted
bacteria.
Once the table has been cleaned and sanitised, it should be reset according to organisational
requirements, ensuring all items being placed on the table have been cleaned and sanitised
accordingly.

Unhygienic practices can spread microorganisms by:

nose blowing
coughing
drinking and eating
scratching skin and hair
It is the responsibility of every individual employee to know what the hygiene and health
regulations are and to know how they should be applied. If you do not know, make it your job
to find out and ensure that you act in accordance with them. Where a food poisoning incident
can be traced to an establishment you could, if proven to be negligent, be held personally
responsible.
 1. Good customer service stems from good product knowledge, knowing what a customer needs and wha
t they expect and doing everything possible to meet those needs and expectations.

They will expect a certain standard of product quality and will anticipate receiving what they
perceive as value for money. To a certain extent this will be determined by what the
organisation offers. Never offer anything that you cannot deliver. Never over-promise and
under deliver. If you do customers will not return and they will spread the word. Wherever
possible exceed the customer's expectations
1. Personal protective equipment or clothing (PPE) is designed to protect the wearer from the
effects of hazardous chemicals. It can also be useful when performing tasks where there is
potential for injury such as wearing rubber gloves when washing dishes in very hot water

Gloves can be worn to protect hands and arms. Made from rubber or latex -there are a
Gloves variety of types available for different uses. Gloves can be worn for protection and to stop the
spread of microorganisms. If gloves are used for handling of food they must be disposable one
use gloves. Hands should be washed before and after use and gloves should be changed
regularly - at the same frequency and for the same reasons as hands would normally can be used.

Headwear Headwear includes hats and hairnets. Hairnets prevent stray hairs from falling
in food or on food contact surfaces

Eyewear should be used when handling strong chemicals or

Goggles and masks using cleaning solvents. Goggles should fit securely to prevent
splashes and masks should cover both the nose and mouth to
prevent inhalation of chemical fumes

Safety shoes Safety shoes or boots protect the feet from slips, very hot liquids
and sharp objects. A minimum expectation is that closed, solid
shoes or boots with non-slip soles will be worn.Some chefs will
wear leather chef clogs.
1. Prior to lifting and carrying, ensure that walkways are clear of obstacles.
2. Assess the load for size, weight and safety. Check that you can see over the top of the load once you
have lifted it.
3. Once you have assessed the load, step right up close to it.
4. Place your feet at shoulder width apart to give you balance as you lower your body.
5. Bend your knees and allow your body to slowly descend into a squat. You should end up with your knees
apart on either side of the load and your arms reaching down between your knees.
This can be done turning off the vacuum cleaner when moving between areas, switching off
power points thatare not in use, switching off lights that are not in use-cleaning cupboards.
Check the seals of the refrigerator doors- if the seals are worn the refrigeration unit is not being energy efficient.
Switch to non-electric appliances if possible such as juicers and ice crushers.
Do not leave water running or use excessive water to wash floors. If hoses are required to
clean floor areas use pressure hoses that increase pressure but use less water.
Make sure taps do not drip and are fully turned off. Fill up a sink or glass scrubbing devise for
rinsing dirty glassware and bar equipment rather than using running water.
Rinsing and scrubbing each glass or item of bar equipment separately under the tap uses
excess water. Only use the glass washer when it is full-unless glassware is required
immediately.
Follow the SDS, where relevant, when preparing chemicals and when disposing of them.
. Glass bottles from beer, wines and other beverages can be recycled in the standard recycling
bin. A special disposal container could be put in the bar for disposal and recycling of glass
bottles prior to them being transferred to the recycling bin. A hard, separate disposal container
for broken glass should also be in the bar. This reduces risk of cuts and other injuries
associated with broken glass finding its way into the general rubbish.
1. closely follow the manufacturer's directions for safe disposal
2. speak to the local council for additional disposal information
3. ask your supplier if the chemical containers are returnable
4. handle slowly and carefully to avoid splashes
5. always wear gloves and other protective clothing as necessary