1. Food Storage Temperature:
Maintaining proper temperatures for perishable items ensures food safety. Refrigerators should be set at 40°F (4°C) or below, while freezers should be at 0°F (-18°C) or lower. Check and record temperatures regularly to prevent foodborne illnesses.
2. Refrigerator and Freezer Cleanliness:
Regularly clean and sanitize refrigerators and freezers to prevent cross-contamination. Remove expired items and ensure proper storage to avoid spills and contamination.
3. Handwashing Stations:
Ensure that handwashing stations are equipped with soap, hot water, and disposable towels. Encourage employees to wash their hands frequently to prevent the spread of germs.
4. Food Handling Practices:
Train staff in safe food handling procedures to minimize the risk of foodborne illnesses. This includes proper cooking temperatures, avoiding cross-contamination, and the use of gloves when necessary.
5. Sanitation of Bar Utensils and Glassware:
Wash and sanitize utensils, glassware, and bar equipment regularly. Use a commercial dishwasher or a three-compartment sink for thorough cleaning.
6. Pest Control Measures:
Implement a pest control program to prevent infestations of rodents and insects. Regularly inspect and seal any potential entry points.
7. Fire Safety Equipment:
Ensure that fire extinguishers are present, accessible, and up to date. Conduct regular fire drills and have an evacuation plan in place.
8. First Aid Kit Availability:
Keep a fully stocked first aid kit on-site and train staff in its use. This is essential for addressing minor injuries promptly.
9. Employee Hygiene and Uniforms:
Enforce hygiene standards among staff, including the use of clean uniforms and personal grooming. Regular health checks may also be required, especially during a pandemic.
10. Liquor License Compliance:
Ensure that your bar complies with all local and state regulations regarding the sale and service of alcohol.
