How to Record a Bar Areas Food Safety Video for Your Food Safety Management System
A Food Safety Management System is a legal requirement for food businesses in most locations. It is used to provide documented procedures that keep food safe and demonstrate compliance to inspectors.
There are several ways to create and share your system with your team, including everything from printed manuals to digital documents, but we think that video-based training offers some important advantages. Video is the most relatable and personable way to train your teams—staff can see real people demonstrating real procedures in a familiar setting, making the content easier to absorb and remember than reading a manual.
Videos in Pilla are always available when your team needs them, they can be watched repeatedly until procedures are understood, and the system records exactly who has watched the videos and when. Recording your own procedures means that this training reflects exactly how things are done in your kitchen, not generic guidance that may not apply to your operation.
This article gives examples of how you could record your video. It's not intended to be food safety consultancy, and if you are unsure about how to comply with food safety laws in your location, you should speak to a local food safety expert.
Key Takeaways
- Step 1: Explain why bar areas are subject to food safety inspections and drinks including ice are classified as food
- Step 2: Plan what to demonstrate on camera versus document as written cleaning schedules and maintenance records
- Step 3: Cover personal hygiene, ice handling rules, ice machine cleaning, post mix hygiene, glass storage, and waste management
- Step 4: Demonstrate ice scoop use, glass storage position, ice machine biofilm cleaning, post mix connector cleaning, and the bar ice bath rule
- Step 5: Cover mistakes like using a glass to scoop ice, storing scoops in the ice machine, and reusing bottle-chilling ice in drinks
- Step 6: Reinforce critical points: never use glasses for ice, clean scoops several times daily, biofilm builds on dispense flaps, bottle-chilling ice is contaminated
Article Content
Bar areas are often overlooked in food safety management, but alcoholic drinks, soft drinks, tea, coffee, water and ice are classified as food. In addition to the control measures within food production areas, bar and food service areas are also critical to food safety and these areas would be privy to inspection by local authority officers carrying out food safety inspections of the premises as a whole. This video will train your bar team to manage cross-contamination risks—from ice handling and machine maintenance through post mix hygiene, glass storage, and personal cleanliness.
Step 1: Set the scene and context
Start your video by explaining why bar areas need dedicated food safety procedures and why they're included in food safety inspections. This context helps bar staff understand they're food handlers with the same responsibilities as kitchen staff.
Bar areas, service areas, ice machines and post mix soft drinks all fall within food safety regulations. Many bar staff don't realise that everything they serve—including drinks—is classified as food and subject to the same safety requirements.
Explain the scope of bar food safety:
- Alcoholic drinks, soft drinks, tea, coffee, water and ice are all classified as food
- Bar areas are inspected during food safety inspections
- The same personal hygiene standards apply to bar staff as kitchen staff
- Ice and post mix equipment present specific contamination risks
Food and beverage managers and bar managers must liaise closely with senior chefs and management to ensure that these areas are not overlooked. Bar food safety isn't separate from kitchen food safety—it's part of the same system.
Film your opening in your bar area, showing your ice machine, post mix equipment, glass storage, and handwash facilities.
Step 2: Plan what to record versus what to write down
Bar area food safety involves both visual demonstration of handling techniques and documentation of cleaning schedules and equipment maintenance. The video shows the correct methods; the written documents track compliance.
Record on video:
- Why drinks and ice are classified as food
- Personal hygiene requirements for bar staff (same as kitchen)
- Correct handwashing at handwash basins (not sinks)
- Glass storage position (inverted on clean shelving)
- Ice handling with scoops and tongs only
- Why glasses must never be used to scoop ice
- Where ice scoops should be stored (not in the ice machine)
- Ice machine cleaning including biofilm areas
- Post mix connector cleaning when changing concentrate boxes
- Dispense head inspection and cleaning
- The bar ice bath rule (bottle-chilling ice cannot be reused)
- Waste bin management to prevent fruit flies
Document in written procedures:
- Bar cleaning schedule including ice machine and post mix
- Ice machine maintenance schedule and CIP procedures
- Equipment engineer contact list
- Concentrate box supplier approval records
- Defective equipment log
- Contamination incident records
- Training records for bar staff
The video shows HOW to maintain bar area food safety. The written documents track cleaning schedules, maintenance, and incidents.
Step 3: Core rules and requirements
Structure your video around the seven critical elements of bar area food safety.
Personal hygiene for bar staff
Bar and serving staff must adhere to the strictest levels of personal hygiene when working with food, including drinks. The same standards that apply to chefs apply to bartenders.
Uniforms must be cleaned daily. Consideration must be given to staff personal cleanliness when preparing to start work including hair, the wearing of make-up, perfume, after shave, personal jewellery etc.
Staff must observe the same levels of handwashing as food handlers. They must wash their hands in handwash basins only, not sinks. Hot and cold running water, liquid hand-soap, disposable paper towels and waste bins must be made available. Handwash basins and taps must be cleaned and sanitized before and after each shift/session.
Ice handling rules
Ice must only be handled using clean and disinfected ice shovels and tongs. This is non-negotiable—hands never touch ice that will be served to customers.
A glass must never be used to scoop ice as they can be a potential source of glass contamination if they break or shatter. This is one of the most common and dangerous bar practices. A glass shattering in an ice machine contaminates the entire ice supply.
Shovels and tongs for ice must not be stored in the ice machine itself. Storing utensils in ice creates contamination from handles that have been touched by hands.
Ice shovels and tongs should be run through the glasswasher or dishwasher several times per day to ensure that bacterial levels do not build up on the utensils.
Ice machine maintenance
Ice machines should be cleaned and disinfected regularly paying particular attention to biofilm build up on the dispense flaps and the overflow lever. Biofilm is a slimy bacterial growth that develops in moist environments—ice machines are perfect breeding grounds.
Follow manufacturer's instructions for cleaning in place (CIP)—the running of cleaning and disinfecting chemicals through the pipework. This internal cleaning is essential; surface cleaning alone doesn't reach the pipework.
Water used for ice machines must be connected to the mains and from a potable water source only.
Planned inspection and maintenance of ice machines is recommended as a proactive approach will help to avoid downtime and future problems occurring.
The bar ice bath rule
Ice used within an ice bath for the chilling of wine or beer must not be used for any other purpose. This ice will be contaminated from the exterior surfaces of the bottles and present a food safety risk to customers.
Bottle exteriors carry dirt, bacteria, and potentially cleaning chemical residues. Once ice has touched bottle surfaces, it's contaminated and cannot be served in drinks.
Glass storage
Glasses and other drink containers must be stored inverted when not being used, on clean, disinfected shelving. Storing glasses upright allows dust, debris, and airborne contaminants to settle inside.
Post mix hygiene
Connectors must be cleaned and disinfected when changing the concentrate boxes as unclean connectors can contaminate drinks passing through them with harmful bacteria. Every box change is a cleaning opportunity.
Connectors must be inspected regularly and maintained to avoid physical contamination. Worn or damaged connectors can shed particles into drinks.
The dispense head must be included in any bar cleaning schedules. It must be inspected regularly and maintained to prevent the buildup of residues and biofilms.
Follow manufacturer's instructions for the recommended maintenance and cleaning method. When not in use, ensure that the dispense heads are stored securely in their brackets to avoid being dropped.
Supplier requirements
Approved reputable suppliers with quality assurance should be used to purchase concentrated soft drink mixes. Unchecked sources must not be used.
Suppliers must have robust hygiene and quality systems in place to ensure that products are free from microbiological, allergenic, physical and chemical contaminants.
Waste management
Waste bins must be emptied regularly and cleaned at the end of the day. In particular, do not allow discarded fruit and fruit juice to accumulate in bins as pests such as fruit flies are attracted to rotting fruit. Good housekeeping will prevent fruit flies breeding.
Step 4: Demonstrate or walk through
This is where you show staff exactly what safe bar operation looks like.
Personal hygiene demonstration
Show the correct standards:
"I'm starting my bar shift. First, personal hygiene check. Bar and serving staff must adhere to the strictest levels of personal hygiene when working with food, including drinks."
"My uniform is clean—uniforms must be cleaned daily. Hair is tied back and secured."
"Now handwashing. Staff must wash their hands in handwash basins only, not sinks. This is the handwash basin—see the soap, paper towels, and bin?"
"I'm washing properly: wet hands, apply soap, scrub all surfaces including between fingers and under nails, rinse, dry with paper towel, use the towel to turn off the tap."
"I'll wash my hands throughout my shift—after handling cash, after clearing glasses, after touching my face or hair, after handling fruit garnishes."
Glass storage demonstration
Demonstrate the correct position:
"Glasses and other drink containers must be stored inverted when not being used, on clean, disinfected shelving."
"See how all these glasses are upside down? That's correct. The rim faces downward, so nothing can fall into the glass."
"If I find glasses stored the right way up, I re-wash them before use. Dust, debris, and airborne particles settle inside upright glasses."
Ice handling demonstration
Show the correct technique:
"I need ice for this drink. Ice must only be handled using clean and disinfected ice shovels and tongs."
"Here's my ice scoop. I'm scooping ice from the machine—see how the handle never touches the ice supply?"
"A glass must never be used to scoop ice. Watch what could happen—" [demonstrate the concept without actually breaking glass] "If this glass broke, I'd have glass shards throughout my entire ice supply. One broken glass contaminates all the ice."
"That's why we use dedicated scoops. The glass-for-ice rule is absolute."
Ice scoop storage demonstration
Demonstrate the storage rule:
"Where do I store this scoop between uses? Shovels and tongs for ice must not be stored in the ice machine itself."
"Storing the scoop in the ice seems convenient, but the handle has been touched by hands. Every time I put it back in the ice, I'm transferring bacteria from the handle to the ice supply."
"I store my scoop here—in this clean container beside the machine, handle up. The scoop bowl stays clean; the handle is accessible."
"Ice shovels and tongs should be run through the glasswasher or dishwasher several times per day. I'm putting this scoop through now and getting a clean one."
Ice machine cleaning demonstration
Show the maintenance requirements:
"Ice machines should be cleaned and disinfected regularly. Here's what to focus on."
"Paying particular attention to biofilm build up on the dispense flaps—see these rubber flaps where ice comes out? Biofilm—that's bacterial slime—builds up here because it's moist and warm."
"I'm wiping down the dispense flaps with sanitiser. Same for the overflow lever—another biofilm hot spot."
"For internal cleaning, follow manufacturer's instructions for cleaning in place—CIP. That means running cleaning chemicals through the pipework, not just wiping surfaces."
"Planned inspection and maintenance of ice machines is recommended. We have a maintenance schedule and an engineer on call."
Bar ice bath rule demonstration
Demonstrate the separation:
"I'm setting up an ice bath to chill wine bottles. Ice used within an ice bath for the chilling of wine or beer must not be used for any other purpose."
"I'm filling this bucket with ice. The wine bottles go in—see how the bottle exteriors are now touching the ice?"
"This ice will be contaminated from the exterior surfaces of the bottles. Bottle surfaces carry dust, bacteria, and residues from storage and handling."
"When I'm done chilling, this ice gets discarded. It cannot go into drinks. I need fresh ice from the machine for serving."
Post mix connector cleaning demonstration
Show the hygiene requirement:
"I'm changing the concentrate box for the cola. This is when I clean the connector."
"Connectors must be cleaned and disinfected when changing the concentrate boxes. Unclean connectors can contaminate drinks passing through them with harmful bacteria."
"I disconnect the old box, then I clean this connector—wiping with sanitiser, checking for residue buildup or damage."
"Connectors must be inspected regularly and maintained to avoid physical contamination. If this connector is cracked or worn, particles could end up in drinks."
"Clean connector goes onto the new box. Every box change is a cleaning opportunity."
Dispense head maintenance demonstration
Demonstrate the cleaning:
"The dispense head must be included in any bar cleaning schedules. This is where drinks actually pour—residue builds up here."
"I'm removing the dispense head for cleaning. It must be inspected regularly and maintained to prevent the buildup of residues and biofilms."
"I'm following manufacturer's instructions for the recommended maintenance and cleaning method. Soaking in sanitiser solution, then brushing out residue."
"When not in use, ensure that the dispense heads are stored securely in their brackets to avoid being dropped. A dropped dispense head can be damaged and contaminate drinks."
Waste bin management demonstration
Demonstrate fruit fly prevention:
"Waste bins must be emptied regularly and cleaned at the end of the day."
"Look at bar waste bins during service—they fill with lime wedges, lemon slices, orange peel. Do not allow discarded fruit and fruit juice to accumulate in bins."
"Pests such as fruit flies are attracted to rotting fruit. If I leave fruit waste overnight, I'll have fruit flies breeding by morning."
"I empty bar bins multiple times during service, and do a full clean at close. Good housekeeping will prevent fruit flies breeding."
Damaged glass handling demonstration
Demonstrate the discard process:
"I've found a chipped glass. Discard all broken, chipped and cracked glasses responsibly."
"This goes straight into the designated glass bin—not general waste where someone could cut themselves."
"If glass breaks near ice or drinks, including any drinks or ice that may have been contaminated by broken glass must be discarded. Glass shards are invisible in ice and liquid."
"If a glass breaks in or near the ice machine, I stop service, empty and clean the entire machine, and start with fresh ice."
Step 5: Common mistakes to avoid
Address the mistakes that lead to bar-related contamination incidents.
Mistake 1: Using a glass to scoop ice. This is the most dangerous bar practice. A glass can break or shatter, contaminating the entire ice supply with invisible glass fragments. Use scoops and tongs only.
Mistake 2: Storing ice scoops in the ice machine. The handle carries bacteria from hands. Every time you store the scoop in the ice, you contaminate the ice supply. Store scoops in a clean container beside the machine.
Mistake 3: Not cleaning ice scoops frequently. Bacterial levels build up on utensils throughout service. Run scoops and tongs through the glasswasher several times per day, not just once at close.
Mistake 4: Ignoring biofilm on ice machines. Biofilm grows on dispense flaps and overflow levers. Surface cleaning isn't enough—these specific areas need attention, plus regular CIP to clean internal pipework.
Mistake 5: Reusing bottle-chilling ice in drinks. Ice that has touched bottle exteriors is contaminated. Ice used for chilling wine or beer cannot be used for any other purpose. Always use fresh ice for serving.
Mistake 6: Storing glasses right-way-up. Upright glasses collect dust and airborne debris. Glasses must be stored inverted on clean shelving.
Mistake 7: Not cleaning post mix connectors at box change. Every concentrate box change is a contamination opportunity. Clean and disinfect connectors when changing boxes—unclean connectors contaminate drinks passing through them.
Mistake 8: Washing hands in sinks instead of handwash basins. Bar staff must wash hands in handwash basins only, not in sinks used for other purposes. Sinks may be contaminated from other uses.
Mistake 9: Letting fruit waste accumulate in bins. Discarded fruit attracts fruit flies which breed rapidly. Empty bins regularly and clean at end of day. Don't allow fruit and juice to accumulate.
Mistake 10: Treating bar hygiene as less important than kitchen hygiene. Drinks are classified as food. Bar areas are inspected. Bar staff must adhere to the same strict personal hygiene standards as kitchen food handlers.
Step 6: Key takeaways
End your video by reinforcing the core principles of bar area food safety.
Drinks and ice are classified as food. Alcoholic drinks, soft drinks, tea, coffee, water and ice all fall under food safety regulations. Bar areas are inspected during food safety inspections.
Bar staff are food handlers. The same personal hygiene standards apply. Clean uniforms daily, wash hands at handwash basins (not sinks), maintain the same cleanliness standards as kitchen staff.
Never use a glass to scoop ice. Glasses can break, contaminating the entire ice supply. Use dedicated ice scoops and tongs only.
Don't store scoops in the ice machine. Handles carry bacteria from hands. Store scoops in a clean container beside the machine. Run them through the glasswasher several times per day.
Clean ice machines with attention to biofilm. Dispense flaps and overflow levers are biofilm hotspots. Follow manufacturer's CIP instructions for internal pipework cleaning.
Bottle-chilling ice is contaminated. Ice used to chill wine or beer bottles cannot be used in drinks. Bottle exteriors contaminate the ice. Discard after use.
Store glasses inverted. Upright glasses collect dust and debris. All glasses face down on clean, disinfected shelving.
Clean post mix connectors at every box change. Unclean connectors contaminate drinks. Inspect for damage and clean with sanitiser each time you change concentrate boxes.
Maintain dispense heads. Include them in cleaning schedules. Inspect regularly for residue and biofilm buildup. Store securely to avoid dropping.
Empty fruit waste bins regularly. Rotting fruit attracts fruit flies which breed rapidly. Empty bins multiple times during service and clean thoroughly at close.
Water for ice must be from mains potable supply. No alternative water sources for ice production.
Discard damaged glasses and any contaminated ice or drinks. Broken, chipped or cracked glasses go in designated glass waste. If glass breaks near ice, discard all potentially contaminated ice.
If staff do not follow these safety points, retrain them and increase supervision until competency can be shown.