Health and Safety In Bars & Kitchens

Health and safety are paramount in any industry. While regulations once focused primarily on restaurant food preparation in relation to the more obvious food safety and hygiene practices, bars now also have strict hygiene and safety standards with regard to correct storage and handling of barware.

It is crucial to maintain a consistently high level of health and safety. However, initial diligence often fades over time, with attention to regulations spiking only before inspections. This approach is risky, as any lapse can jeopardise your business.

Here are common oversights and solutions to maintain a safe bar environment:

• Problem: Using plastic cups or glasses to collect ice can contaminate it. Glasses can chip or shatter and any shards or splinters will not be visible when mixed with ice. Ice is classed as a foodstuff and as such should be treated with the same hygiene rules with regard to handwashing.
• Solution: Use a dedicated ice scoop.

• Problem: Wiping glassware with the same towel used for bar spills spreads contamination.
• Solution: Use separate towels for glassware and bar surfaces. Sanitise spills immediately.

• Problem: Stacking glasses directly on the bar surface or without appropriate mats can lead to chipping and cross-contamination.
• Solution: Use glass racks and bar mats for storage.

• Problem: Cutting garnishes on unsanitized boards and knives can cause allergic reactions. Improper storage can also pose risks.
• Solution: Use color-coded boards and knives for different garnishes. Store garnishes separately and check them daily.

• Problem: Skipping the washing process can transfer bacteria.
• Solution: Wash all garnishes before the shift.

• Problem: Keeping leftover garnishes for the next day can breed bacteria.
• Solution: Dispose of unused garnishes at the end of each shift. Implement a checklist for closing procedures.

• Problem: Using fingers to handle garnishes spreads bacteria.
• Solution: Provide toothpicks or tongs.

These simple actions, along with consistent training, can prevent health hazards. 

In addition to the food aspect of health and safety in commercial kitchens, there are also various other hazards that need to be addressed, including sharp professional chefs knives and tools, hot equipment, and slip risks, therefore, preventative measures and a well-equipped first aid kit mean proactive safety measures are essential to protect staff and customers.

• Maintain a well-stocked first aid kit in a cool, dry place.
• Ensure a qualified first-aider is on shift.
• Regularly check kit contents and expiration dates.
• Always ask about allergies before treatment.
• Log all injuries in an accident book.

• Use "Wet Floor" signs for spills.
• Emphasise cleanliness and tidiness to reduce trip hazards.
• Address fire risks by maintaining clear escape routes, checking, servicing and maintaining equipment, and conducting fire drills.
• Utilise available safety equipment including safety signs and flooring and fire safety equipment.

Proactive safety measures are essential to protect staff and customers.

For more information, visit https://www.hse.gov.uk/catering/