Beer Tower & Drip Tray

• Ensure beer towers and drip trays are regularly·cleaned using soapy water or·non abrasive products to remove beer spill and residue. Give special attention to the base area and underside surfaces of beer towers where beer spill tend to accumulate in difficult to see places.

• Brush·and flush out drip trays/grills with soapy water daily to clean out beer spill and yeast growth. This area, if left yeasty is prone to attracting fruit flies and unwanted smells.

• Drip tray drains are easily overlooked and will quickly·acumilate yeast growth over a short time. Use small bottle brush to loosen yeast build up in the drip tray drains and then and rinse away with water or a suitable cleaning product.

• General bar area surfaces and glassware shelves should be regularly cleaned to minimise contamination, dust, fruit fly infestation and wild yeast growth.

Cool Room

• Beer is a food product and has a limited shelf life and therefore needs to be served fresh to maintain approved hygiene and presentation standards. Poor cool room hygiene can affect beer quality causing spoilage and poor presentation when the beer is dispensed.

• Cool rooms should be regularly cleaned with an approved chlorinated cleaner to remove yeast build up and other general build up. Beer spillage will cause yeast growth on walls, floors, ceilings and especially floor drains which can look unsightly and unhygienic.

• Because of the differing temperatures they operate at keg cool rooms should only contain beer products and kitchen cool rooms should only contain food products.

Glass Washer

• Glass washer units should be regularly inspected for·residue build·inside the unit and around the door frame. Glass washers quickly accumulate product and detergent residue which left uncleaned will affect unit performance and the overall quality of the wash cycle.

• A well maintained glass washer in good operating order will operate at 77 degrees for the rinse cycle and 60 degrees for the wash cycle. Regular servicing will·ensure the temperatures and detergent injection are consistently operating to specification.

• Over dosing of detergent will affect glass lacing and give the beer a flat appearance during presentation. Under dosing of detergent will result in a below standard wash cycle. Staff should check detergent level before use each morning before the start of trading to ensure detergent is being correctly dosed into the unit.