Ensure service equipment is clean, operational & ready to use
{"Image DocumentName": "Ensure service equipment is clean, operational & ready to use", "Image ImageDescription": "\u2018Food \u2018 includes \u2018beverages\u2019 Safe food handling procedures also apply to beverages. Clean = free from visible contamination, free from bacterial contamination & free from odour. Items must be clean inside and out. Trainer advises trainees it is a standard requirement across the industry that all items involved in the preparation and service of food and/or beverages are clean, operational and ready for use at the start of each service session highlighting the safe handling processes for food \u2013 and food items \u2013 must also apply to beverages (fruit juice, dairy products, other non-alcoholic drinks and alcoholic drinks) and drink-related items, utensils and equipment. Trainer defines \u2018clean\u2019 as: Free from visible contamination \u2013 dirt, lipstick, fruit juice residue, cream residue. Free from bacterial contamination \u2013 washed with detergent and sanitised to remove pathogens. Free from odour \u2013 to remove the smell of previous drinks (especially ouzo, Pernod, aniseed). Trainer stresses all items must be clean inside and out \u2013 clean inside for food safety reasons, and clean on the outside because customers will see the outside of items when they are standing at the bar and/or watching drinks being prepared.", "Image XResolution": "37", "Image YResolution": "37", "Image ResolutionUnit": "Pixels/Centimeter", "Image Software": "SlidePlayer", "Image YCbCrPositioning": "Centered"}