How Other U.S.P.H. Standard Applied in Beverage Outlets
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.
Ice machine - Wash, rinse and sanitized twice a week. All ice scoops must be on retractor and installed outside the machine. Gaskets must be clean.
Refrigerators - Temperatures must be taken and recorded twice a day. Must be equipped with thermometers. Rust free and have clean gaskets.
Hand wash sinks - Provide with, splash sides if near working area. Paper towel holder and towels. Nail scrubber, soap dispenser with soap.
Cleaning materials - Mops, brooms, and brushes are to be stored upside down in a clean and sanitized locker and separated from materials used for cleaning food.
Glass washing machine - Change water frequently, Dismantle, unclog nozzle and wash, rinse and sanitized and dry at the end of the day. Descale twice a week. Take temperature of wash water TWP times a day. Enough stock of soap and rinse-aid at all times. Use phydion paper to test soap level during.
Machines - Washes. (yellow no soap; orange-right level, red much soap)
General cleaning - All floors are swept, cleaned and mopped with detergent and rinsed with sanitizing solution, Floor drains and cleaned by removing drain covers, scrubbing with detergent, rinsing and sanitizing before replacing them. Walls, bar counters, ice bins, shelves work tables, beer coolers, garbage can and walk-in refrigerators need to be cleaned and sanitized daily using three bucket system.
Waste disposal - Separate and covered garbage bins for wet, paper, and plastic ( burnable), and glass, bottle and cans
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