How Other U.S.P.H. Standard Applied in Beverage


Ready to eat food - Handle with gloves


Ready to use garnish - Kept in closed containers and refrigerated or kept in a condiment caddy with plenty of ice underneath.


All food items - Stored away from detergents and chemicals


Fresh Fruits - Place in cleaned and sanitized Lexan boxes before being brought up to the bar pantry


Ice - Handle with ice scoop or tongs. Placed in covered Lexan boxes when in use or being transported.


Ice bin - When it is suspected to contain broken glass, empty ice bin, wash, rish and sanitized before using again.


Containers - Wash, rinse and sanitized and air dry before refilling.


Utensils and glasses - Wash, rinse and sanitized and air dry before using.


Glasses - Held at 3rd lower part or stem.


Speed Pourers - Soaked in hot chlorinated water before washing ( Once a week)


Blender - Dismantle, wash, rinse and sanitized and dry ( End of the shift)


Cutting boards - Wash, rinse and sanitized and dry ( End of the shift)


Soda equipment - Wash, rinse and sanitized and dry. ( Closing time)


Opened Cans - Emptied into cleaned and sanitized plastic containers and properly labeled. Exceptions are milk and cream which must be retained in their original containers and kept refrigerated. Their expiry date must not be greater that the current date.


Beers and sodas - Stored away from floor in stainless steel pallets and away from entrance and doors.




Please Read!


Is a one of the world's best collection of cocktails and mixed drink recipes with perfect bartender guide to all areas of bartending profession. All contents are original and 100% unique. It was created to help people who want to learn bartending, bar serving and wine serving for free of charge.

PLEASE! " LIKE PAGE " to reach and help people who want to learn and work in the bar.  If you wish to help people, your one like and share is a big help to others.

Thank You.