USPH TRAINING

FOR

BAR STAFF
 SERVICE PRACTICES AND
PROCEDURES
GOOD HYGIENIC PRACTICES &
PERSONAL HYGIENE
HANDWASHING
EMPLOYEE HEALTH
FOOD HANDLING AND STORAGE
EQUIPMENT HANDLING AND
STORAGE
CLEANING AND SANITIZING
CHEMICAL USE AND STORAGE
HANDSINK USAGE
– For handwashing
only!
– Never use for
washing of
equipment or cloths!
– No disposal of
beverage or ice!
– Do not sit anything
on or in the
handsink!
HANDWASHING
SINK
REQUIREMENTS

Supplies
Soap
Paper towels
Free From blockage
Receptacle
Signage – Wash
Hands Often
Accessible
Used ONLY for
handwashing
 EMPLOYEE HEALTH
Report to the medical staff any symptoms of
illness such as the flu, colds, persistent
coughs, sore throat, and diarrhea or vomiting.
– Medical staff must clear all food and beverage
employees for return to duty.

Cuts or burns on the fingers or hands requiring

bandages or ointment must be treated by the
medical staff.
 Proper Handwashing Procedure

1. Wet your hands 2. Apply soap 3. Rub hands together

with hot running for at least twenty
water seconds

4. Clean under 5. Rinse hands 6. Dry hands

fingernails and thoroughly under
between fingers running water
WHEN SHOULD BAR
STAFF
WASH THEIR
HANDS?
 WHY NOT WASH HANDS
HAND WASHING IS NOT HARD!!!

HAND WASHING DOES NOT HURT!!!

THERE IS NEVER A GOOD EXCUSE

FOR NOT WASHING HANDS!!!
 Hand Washing
Equipment required:
– Sink (one designated for this purpose only)
– Hot and cold running water
– Soap dispenser and liquid soap
– A nail brush (Optional)
– Disposable paper towels
– A waste container
 PERSONAL HYGIENE

Daily bathing and clean clothing

Avoid wearing jewelry other than a small ring
(wedding band), watch, and spike earrings.
Avoid contact with the face, hair, or mouth
during duty.
Drinking, eating, or smoking in food and
beverage preparation/service areas
prohibited.
 Proper

Hair restrained Clean, short fingernails, Apron clean

no jewelry or nail polish

Improper

Hair not restrained Long fingernails, Apron dirty and

jewelry, nail polish stained
 IF YOU PREPARE OR
HANDLE DRINKS CAN
YOU WEAR A WATCH?
 General Cleanliness
The human body is a reservoir for a wide
variety of organisms which can be found:
– on healthy skin and hair
– nose
– mouth
– damaged skin
– intestinal tract
 General Cleanliness
Bathing (At least daily)
– Most bacteria on the body cause no problem
(other than perhaps offensive odor)
– The same bacteria in food can cause a variety
of illnesses.
– Bathing and shampooing removes the vast
majority of bacteria, lessening the possibility
they can get into food.
 General Cleanliness
Clean clothing
– Daily changing of clothing
– Bacteria from the body and from food can
grow in large numbers quickly on soiled
clothing.
Correct temperature
Correct pH
Correct moisture
Ideal food supply
 FOOD PROTECTION
How do we protect food in
storage??

How do we protect food during

preparation & service??
BEVERAGE LABELING
WHAT FOOD SHOULD BE LABELED &
WHY??
 SCOOP STORAGE
??Correct or Incorrect??
 FOOD PROTECTION
Avoid bare hand
contact with ready
to eat food!!

 Wear gloves
or
 Use utensils
Correct Food Handling
!!AVOID HAND CONTACT!!
FOOD STORED IN DRAINED ICE
WIPING CLOTH STORAGE
FOOD PROTECTION
 Ice Dispensing
Store scoop on
hook

Store bucket
above the deck:
– In Storage
– When dispensing
ice
ICE DISPENSING
Bucket Storage!!
EQUIPMENT HANDLING & STORAGE

Maintain complete separation between clean and

soiled equipment
Equipment stored free of standing water
Storage of equipment on cloth prohibited
Equipment stored in dining stand cabinets
Separate storage of menus, order pads/pens, &
other non-food equip.
Wiping of water spots from glassware, silverware,
and dishes allowed using a clean, dry cloth on
clean, dry equipment.
 GLASS STORAGE
??CORRECT OR INCORRECT??
??CORRECT OR INCORRECT??
 CLEANING & SANITIZING
TIPS
Unplug electrical equipment.
Disassemble equipment parts.
Wash parts in an automatic dishwashing
machine or in a three compartment sink.
– Avoid placing rubber gaskets in hot-water dish
machines or sinks.
– Avoid soaking parts in water or chlorine solution.
– Avoid dousing electrical components, motors, and
switches with water.
Air dry equipment.
Heat Chemical

 Chlorine
 Hot water
 Quats
 Micro bac II
 Virox
CLEAN ING OF EQUIPMENT
DISASSEMBLE FOR CLEANING
AIR DRY AFTER WASHING
 CLEANING AND SANITIZING
METHODS
Manual – 3 Bucket System

– Wash bucket - Warm water with detergent and

cloth.

– Rinse bucket - Warm water with a cloth.

– Sanitize bucket – Warm water 75-100°F (24-38°C)

and 50-200 ppm (mg/l) of chlorine bleach (cloth
only).
THREE BUCKET SYSTEM
Wash
Rinse
 C. Sanitize

Fill the Sanitize Bucket (Color WHITE) with

warm water at a temperature between 75 - 100 °
F, and a Chlorine concentration of 50 - 200 parts
per million (p.p.m.) - company rule 100 p.p.m.
Use a clean cloth for the Sanitizing procedure
Always check that you have the correct Chlorine
concentration by using a Chlorine Tester.
Let the surface air dry.

12/26/20
White bucket
 AUTOMATIC CLEANING AND
SANITIZING
STEPS AND PROCEDURES
PRE-WASHING, PRE-SCRAPING
RACKING
MACHINE SET-UP & FUNCTION
VERIFICATION OF TEMPERATURE
REQUIREMENTS
CLEAN EQUIPMENT INSPECTION,
HANDLING, AND STORAGE
MACHINE MAINTENANCE
 AUTOMATIC CLEANING AND
SANITIZING

DISH/GLASS & POTWASHING MACHINES

– Wash Temperature – Listed on machine data
information placard.
Temperature to be measured by placing the
thermometer in the wash tank for about 10 seconds.
– Final Rinse (Sanitize) Temperature – Minimum
required temperature measured at dish/rack
level - 160°F (71°C)
Temperature to be measured by placing the
thermometer in a rack or on a plate.
DISH MACHINE EVALUATION
DISH MACHINE EVALUATION
DISH MACHINE SET-UP
AUTOMATIC WAREWASHING
RACKING
AUTOMATIC WAREWASHING
RACKING
 CLEANING CHEMICALS
USAGE
– Approved for use in food & beverage areas.
– Approved for use on food contact surfaces.
STORAGE
– In designated lockers or cabinets.
– ONLY those chemicals which fall in the USAGE category
above.
LABELING
– Original labels on product containers.
– Spray bottles labeled.
CHEMICAL USAGE
 APPROVED CHEMICALS
HANDSINK SOAP
DEGREASER
DISH MACHINE DETERGENT AND
RINSE AID
LIME AWAY
CHLORINE
HAND SANITIZER
Proper Storage
NON-APPROVED CHEMICALS
STAINLESS STEEL OR BRASS POLISH
CARPET SPOT REMOVER
DRAIN OPENERS
PESTICIDES
PAINTS OR SOLVENTS
STERNO
LINEN & CHEMICAL
STORAGE
CLEANING EQUIPMENT
MAINTENANCE & STORAGE
EQUIPMENT STORAGE
 USPH Boards
What do you do?
Check glass washer final
rinse temperature.
No cross contamination-
soiled and clean items.
Check sanitize bucket.