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Hygiene and Sanitation in Bar
 

Hygiene and Sanitation in Bar

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HRM 6: Bar Management and Operations

HRM 6: Bar Management and Operations
8:00-12:30 TTh
Bachelor of Science in Hotel and Restaurant Management- 2nd year
King's College of the Philippines

By: Ericka Acebedo

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    Hygiene and Sanitation in Bar Hygiene and Sanitation in Bar Presentation Transcript

    • *
    • * Hygiene- a condition or practice conducive to the preservation of health, as cleanliness. * Sanitation- a state of being clean, health-promoting free from disease-producing agents, and visible dirt. * Hazards- any agent (biological, chemical and physical) that has a potential of causing an adverse effect on health.
    • BIOLOGICAL Bacteria Virus Parasites Fungi: molds, yeasts Prions CHEMICAL Agricultural Chemicals Plant and animal toxins Food additives Medication Radioactive substances PHYSICAL Stone Glass shards Toothpick Bandage Plastics Fabrics Metal fragments *
    • * * Bacteria ex: Salmonella spp., Enterohaemorrhagic Escherichia coli, Campylobacter jejuni, Yersinia enterocolitica, Listeria monocytogenes, Bacillus anthracis, Bacillus cereus, Staphlococcus aureus, Clostridium botulinum, Clostridium perfringens, Vibrio vulnificus, Vibrio parahaemolyticus * Virus ex: hepatitis A virus, Norwalk viruses, Rotavirus * Parasites ex: Toxoplasma gondii, Cryptosporidia, Giardia spp., Trichinella spiralis, Taenia solium, Anisakis spp.
    • * * These organisms can affect human health, including infection, intoxication and even death. Infection occurs when organisms invade the host and multiply in the body. Intoxication occurs when bacteria produce toxins that affect the body.
    • * * Effective thermal processing used as a kill step (ex: cooking, pasteurization) * Use of appropriate process controls: o storage temperatures (ex: cooler, freezer) o processing parameters (ex: temperature and time for cooking, water activity during dehydration) o adequate cooling system * Effective cleaning and sanitizing procedures (ex: SOPs) * Use of food technologies to prevent the growth of bacteria or other biological hazards: o packaging techniques o preservatives o processing techniques (ex: dehydration)
    • * Contamination- unintentional presence of harmful substances in food and water. * Foodborne illness- is any illness resulting from the consumption of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as chemical or natural toxins. * HACCP (Hazard Analysis and Critical Control Point)- An operational system to select and implement effective control measures to ensure the safety of a food product. The main objective of HACCP is safe food.
    • FAATOM (Food, Acid, Time, Temperature, Oxygen, and Moisture) F Food There are sufficient nutrients available that promote the growth of microorganisms. Protein-rich foods, such as meat, milk, eggs and fish are most susceptible. A Acidity Foodborne pathogens require a slightly acidic pH level of 4.6-7.5, while they thrive in conditions with a pH of 6.6-7.5. FDA regulations for acid/acidified foods require that the food be brought to pH 4.5 or below. T Time Food should be removed from "the danger zone" (see below) within two hours, either by cooling or heating. While most guidelines state two hours, a few indicate four hours is still safe. T Foodborne pathogens grow best in temperatures between 41 °F (5 °C) to 135 Temperature °F (57 °C), a range referred to as the temperature danger zone (TDZ). They thrive in temperatures that are between 70 °F (21 °C) to 120 °F (49 °C). O Oxygen M Moisture Almost all foodborne pathogens are aerobic, that is requiring oxygen to grow. Some pathogens, such as clostridium botulinum, the source of botulism, are anaerobic and do not require oxygen to grow. Water is essential for the growth foodborne pathogens, water activity (aw) is a measure of the water available for use and is measured on a scale of 0 to 1.0. Foodborne pathogens grow best in foods that have aw between 1.0 and 0.86. FDA regulations for canned foods require aw of 0.85 or below.
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    • * Present a Clean Glass * Storing Garnishes Safely * Prepare Garnishes Properly * Store Food in Food Safe Containers * Keep Fruit Flies Away • Clean spills immediately • Commit to thorough cleanings at the end of the night • Store liquor, juices and garnishes with lids if possible * Monitor for Safe Temperatures * Color-code chemicals and tools. * Education * Staff Hygiene * Cleaning and Sanitizing
    • * Always be clean, tidy and diplomatic. * Always rinse/wash bar equipment like cocktail shakers and strainers after use, even between drinks. * Always wash and dry your hands frequently, especially after contact with citrus fruit/juices. This helps prevent hand dermititis. * Look after your hands, especially your fingernails, as these are always in view. Keep fingernails short, and if using nail polish, use neutral colors. * Don't smoke or drink while working behind a bar, it is considered unsanitary and in many countries is also illegal. * Don't allow a champagne corks to 'pop' on removal, this is of bad taste and dangerous. * Handle a glass soda siphon by the plastic or metal part only. The heat of your hand may cause the glass to shatter. * Never fill a glass to the brim.
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