4 mistakes to avoid when dispensing a beer
COVID-19 unquestionably affects the beer sector, not just at the macro level. The pandemic also has a number of implications for something as basic as throwing down a pint of beer. Given the progression of coronavirus infections, there is no other solution than therigor when integrating security measures. Therefore, in this article you will find the 4 things you should never do when serving a beer Take note!!
- "Touch the spout of the tap with the glass". If before the virus it was not recommended, now you should be even more careful. The exterior of the tap can have microorganisms harmful to health that would pass into the glass, especially if we take into account that the businesses of the horeca channel stand out for their high flow of customers and the relaxed use of the mask. Make sure the glass does not touch the tap if you want to prevent hundreds of infections.s.
- "Touching the top of the glass with your hands". It is on the edge of the glass where the customer places his lips to drink. Consequently, the professional should not touch this part at any time to avoid unpleasant situations. It is advisable to always grasp the glass from the center-lower part, although this does not exempt you from hygiene measures and the use of hydroalcoholic gel.
- "It is not necessary to disinfect in the packaging". If we take into account that beer, especially hops, moves at breakneck speed to the end consumer, this implies that the merchandise is also a source of infection, since there is no time for the virus to disappear. Therefore, it is vitally important to thoroughly disinfect all utensils involved in the production, packaging and transport of beer.a.
- "Connect new barrels like nothing else". In addition to sanitizing the installation down to the tap, the horeca channel businesses must also disinfect the connections between the line and the barrel valve. In this way we ensure that beer is not a vector of infection. This also applies to cleaning bottle necks and the surface of cans, which is where the end customer usually touches the product.
To these specific recommendations we must add general measures such ascontrol the capacity, clean the tables after each service, etc. Although at first it may seem tedious, the end customer values the responsibility of the premises and in the short term tends to go to bars and restaurants where they feel safe. So this additional effort has a positive impact on the business.