Bar Hygiene & Allergen Control

Wash hands properly and separate clean tools from dirty glasses and waste. A water rinse does not replace the full cleaning process. Follow washing and sanitizing plans. Avoid touching rims or interiors; hold glasses by stem or base.

Ice is food and must not be collected with hands or glasses. Store scoops cleanly. Glass breakage in a bin requires removing all ice, cleaning and refilling. Removing visible pieces is not enough. Bottle-chilling ice must not be reused in drinks.

Check recipes and product labels for dairy, egg, nuts and other relevant allergens. Communicate requests clearly and never claim absence when unsure. Follow cross-contact procedures using separate clean tools and vessels. Do not assume fat washing or milk clarification removes all allergens.

Prefer pasteurized egg or suitable alternatives. Fresh fruit, dairy mixtures and homemade syrups need cold storage, dating and validated use-by limits. Alcohol or high sugar does not make every preparation safe. Taste or smell cannot establish safety after temperature-control failure.

Cleaning removes residue; sanitizing is a separate step requiring correct contact time and instructions. Applying sanitizer to a dirty surface is not a reliable process. Separate cloths and cutting surfaces by task. Ice is food: use a dedicated scoop, not glass. Broken glass in an ice well requires safe emptying and cleaning, not merely picking visible fragments.

Allergens can occur in spirits, liqueurs, syrups and garnish as well as main ingredients. Pasteurization does not remove egg allergens, and milk clarification does not establish dairy-free status. Check recipes, labels and shared equipment for exclusion requests. Quick water rinses may not provide adequate cross-contact control. Do not extend a failed cold chain based on smell. Follow a validated local food-safety process.