CHAPTER II

Review on Related Literature and Studies

Related Literature
(Alcid, 2004 pp.53) Sanitation and personal hygiene of Bartenders are
extremely important in the bar and club establishments. It means that all
Bartenders shall maintain a high degree of personal sanitation and shall
conform to good sanitary and hygienic practices during all those working
periods. Alcid enumerated guidelines for the bartenders.
Bartender hygiene practices includes the following, first all bartenders
must wash their hands with soap and water when they are arrive at work and
before starting bar preparation, All bartenders covering mouth or nose after
sneezing or coughing, bartenders with long hair must wear hair nets,
bartenders must wear clean clothes, bartenders with cuts or sores on their
hands must wear disposable latex gloves, finger cots or other water proof
covering as needed, bartender with diarrhea or severe coughing are not
allowed to work, and lastly all non-working and unauthorized persons must
be restricted from the service area.
Furthermore, personal habits affect safety of the patrons. In the
preparation of bar, bartender must remove their watches, rings, bracelets
and all other jewelry on the arms. Fingernails must be trimmed so they are
easy to clean. Hair restraints are intended to keep hands out of hair. Hair

must be effectively restrained whenever you are working around drinks

preparation areas.
Poor personal hygiene practices can contaminate the drinks or the
working surfaces (Halili, 2004 pp32). The most common source of food borne
illness can be traced to food handlers. Common personal hygiene violations
that can result in food borne illness include failure to wash hand properly,
failure to follow proper hygiene habits, working when sick, and lack of
training in personal hygiene practices. Furthermore, cross contamination
occurs when microorganisms are transferred from a contaminated beverage
contact surface of drinks to a non-contact surface or drinks.
According to Environmental Health Department, National Environment
Agency,

2005

considering

all

persons

working

in

bar

and

club

establishment should practice sanitation and good personal hygiene to

ensure that beverage served to consumers is safe for consumption. Their
drinks handling and personal hygiene practices may also influence customer
decisions in re-visiting the bar and club establishment. The following
guidelines inform bar and club establishment operators and service staff of
the good hygiene practices that should be adopted when serving beverages
to customers.
Safety hygiene applies to any venue that operates a permanent
preparation area for storing, preparing, displaying and serving drinks, for

example: commercial establishment venues like clubs, hotels, bars, who

prepare and serve drinks sites.
(Punzalan,2005 pp.109) stated that bar manager preventive
measures implements to ensure bar safety should begin during hiring stage
of bar service industry workers. This strategy is accomplished through the
health screening and careful training of bar service employees after they had
been hired. Policies should be designed, implemented and monitored to
cover employees illnesses, proper attire, and personal hygiene habits. The
specific methods aimed to fulfill the intent of these policies are frequently
referred to as infection control procedures.
From the online source www.bartending.com the most important bar
safety tool is clean hands. Hand washing gets rid of the microorganisms on
hands that can make people sick. It is important to wash your hands often
throughout the day, even when they look clean. Washing your hands often is
the most important thing you can do to keep microorganisms out of your
body and out of the beverage you prepare.
Bartenders must know when and how to wash their hands. Bartender
are required to wash their hands before they begin beverage preparation and
any time hands may be contaminated, such as after using the toilet, after
handling garbage or dirty glass, after taking a break, eating, drinking, or
smoking, after sneezing, coughing, or blowing the nose, after using
chemicals, after handling money.

According to (Custudio, 2003 pp.71) drink is being contaminated as a

result of bar attendant handler with poor personal hygiene whose hands are
not washes in between preparing different type of beverages, after touching
any source of bacteria like nose, mouth, hair, contaminated equipment,
contaminated raw food or ingredient, contaminated bar utensils like knives
and tongs, using the same utensil for preparing two or more different drinks.
There are basic principles of drink protection against bacteria. First, wash
hands, Second make sure raw ingredients and fruits are kept separated.
Third cover all drinks. Fourth mix all drinks thoroughly. Fifth get rid of
garbage carefully in covered bins. And lastly sanitize all equipment.
(Punzalan, 2005 pp.106) stated that small batch preparation is a
technique can be used to promote safety during preparation. There are
several guidelines in preparing safe drinks. First, handle drinks as little as
possible. Second, use tongs, or other utensils instead of hands. Third, use
clean sanitized equipment work tables. Clean and sanitize cutting surfaces
and equipment after handling raw ingredients before working on another
drink. Fourth, clean as you go. Do not wait to clean the workplace until the
end of the workday. Fifth, wash raw fruits and vegetables thoroughly. Sixth,
when bringing ingredients out of refrigeration, do not bring out more than
what can be processes in an hour. Seventh, keeps drinks cover whenever
possible unless in immediate use. And last, do not mix leftover with freshly
prepared drinks.

Related Studies
Local Studies
Based on the study conducted by Jerome Dizon, 2010 a person
behavior in sanitation and personal habits can have a significant effect on
the safety of beverage product. Bar attendant should be trained to ensure
appropriate behavior. The cleanliness and personal hygiene of bartenders are
extremely important. Therefore, good personal hygiene is essential for those
who handle drinks. A desirable behavior includes when and how to wash
hands properly. Maintaining good personal habits such as bathing, restraining
hair, keeping finger nails short and clean, washing hands after using toilets
etc. and maintaining good health and reporting when sick to avoid spreading
possible infections.
Furthermore, based on the study conducted by Denver, 2010,
beverage shall be protected from cross-contamination by separating used
drinks from un open bottle drinks during storage, preparation, holding, and
display. Equipment and utensils including knives, tongs, and drink storage
containers must be thoroughly cleaned and sanitized after being used. In
addition he suggested that organizations should establish personal hygiene
rules that are clearly defined and uniformly and rigidly enforced. These
regulations should be documented, posted and clearly spelled out in
booklets.

Policy

should

address

personal

cleanliness,

working

attire,

acceptable bartender sanitary practices, and other prohibited practices.

Foreign Studies
There are several studies that have discussed that the main
causes of microbial contamination typically occurring in bar service
establishments are contaminated supplies, poor personnel hygiene practices,
inappropriate storage temperatures, and insufficient mixing (Potter, 2008;
Stark & Curry, 2009; WHO, 2010; EFSA,2010; Jones et al., 2010).More in
detail, various studies have demonstrated that the main sources of cross
contamination during processing come from bar contact surfaces, equipment
and bart attendants (Smith et al., 2001; Macguire et al., 2003; Tsalo et al.,
2007; Aarnisalo et al.,2006; Bagge-Ravn et al., 2003; Cools et al., 2005;
Fuster-Valls et al., 2008). Equipment and surfaces can be source of direct
contamination when they have not been effectively cleaned or remained wet
between cleaning and use (Evans et al., 2004), Hand washing interventions
may be more effective if perceptions of bartenders are considered. For
example, concern for customers health, concern for personal health, and
taking pride in providing a quality product were factors seen by participants
as

positively

influencing

hand

washing

practice.

Developing

an

understanding of how these factors could be incorporated into hand washing

training could enable development of behavioral interventions to encourage
hand washing. Much of the current hand washing training relies on the
knowledge, attitude, and practice (KAP) model (Clayton et al., 2002),