Cleaning and Sanitation

Cleaning removes visible dirt with water and detergent. Sanitizing reduces microorganisms to safe levels with a food-grade sanitizer. Always in that order: clean first, then sanitize.

Wash hands at the start of the shift, after the restroom, handling cash or trash, and touching your face or phone. Handle garnish with tongs or clean hands, never the hand that just took payment.

Treat ice like any other food. Always use a scoop, never a glass or your hands. Store the scoop outside the ice in its holder. Don't chill bottles or product in ice you'll serve.

Label everything with name and date, rotate first in, first out, and keep perishables refrigerated. In Mexico, NOM-251-SSA1-2009 sets hygiene practices for handling food and beverages; use it as a reference and confirm with local health authorities what applies to your venue.