Bar Utensils Sanitation

The transfer of allergens from one food or surface to another, similar to cross-contamination but...

Routine cleaning of beer taps and lines to prevent bacteria or mold growth, ensuring product qual...

Rubber mats collect spills under glasses. Staff must regularly wash these mats in a 3-compartment...

Using contaminated towels or polishes can deposit pathogens on utensils. TXDSHS recommends saniti...

Utensils, cutting boards, or machines harboring pathogens or allergens. Food handlers must wash, ...

Using test strips to ensure the correct concentration of chlorine or quaternary ammonium sanitize...

A training program mandated by the Texas Alcoholic Beverage Commission for employees who sell or ...

Signature cocktails often containing multiple liquors or mixers; TABC training highlights accurat...

Safe transport and cleaning of cups and glasses to avoid breakage or contamination. Food handler ...

Arrangement of commonly used liquor bottles for quick access in a bar area. TABC guidelines requi...

Commercial coffee machines need daily cleaning of dispensing spouts and urn interiors. Leftover c...

A state-approved credential ensuring individuals understand basic food safety practices. In Texas...

Used for theatrical presentations in drinks or buffet tables; TXDSHS warns staff to avoid direct ...

Keeping ice used in drinks separate from ice used to chill food or store bottles. Food handlers m...

Categorizing clean glasses upside-down in sanitary racks to avoid dust or splash contamination; s...

A locked or clearly demarcated area for alcohol separate from other inventory; TABC enforces rest...

Certain glasses or containers are purely decorative and not food-grade. TXDSHS prohibits using de...

Keeping lemons, limes, cherries in closed containers under correct temperatures. Preventing cross...