How can you train staff to clean and maintain beer lines properly?
Beer lines are the tubes that connect the kegs to the taps, and they need regular cleaning and maintenance to ensure the quality and safety of the beer. Dirty or damaged beer lines can affect the taste, appearance, and aroma of the beer, as well as create health risks for customers and staff. In this article, you will learn how to train your staff to clean and maintain beer lines properly, following the best practices and standards of the industry.
Cleaning beer lines is not only a matter of hygiene and customer satisfaction, but also a legal requirement. In many countries, there are regulations and guidelines that specify how often and how thoroughly beer lines should be cleaned. Failing to comply with these rules can result in fines, penalties, or even closure of your business. Moreover, cleaning beer lines regularly can save you money by reducing waste, spoilage, and equipment repairs. Therefore, you should train your staff to understand the importance and benefits of cleaning beer lines, and to follow the cleaning schedule and procedures strictly.
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The question is Why do we have to clean tap lines. Do you serve food on dirty plates or beers in dirty glassware? It’s paramount to train staff on understanding off flavors that can come from dirty lines and how it can affect their paycheck and their tips. Bad beer = no customers. Having a bar that is known for clean lines and having a knowledgeable staff will stand out from the crowd and customers will eventually find their way, bringing their dollars with them.
The most common method of cleaning beer lines is using a chemical solution that dissolves and removes the yeast, bacteria, mold, and other contaminants that build up in the lines over time. The solution is usually pumped through the lines using a hand pump or a pressurized device, and then rinsed with water until the lines are clear. The cleaning process should be done at least every two weeks, or more frequently depending on the type and volume of beer you serve. You should train your staff to use the appropriate equipment, chemicals, and protective gear when cleaning beer lines, and to follow the instructions and safety precautions carefully.
Cleaning beer lines is not enough to ensure their optimal performance and longevity. You also need to maintain them regularly by checking for leaks, cracks, kinks, or other signs of damage that can compromise the flow and quality of the beer. You should also replace the beer lines every six months, or sooner if they show signs of wear and tear. You should train your staff to inspect the beer lines before and after each cleaning, and to report any issues or problems to you or a qualified technician. You should also keep a record of the cleaning and maintenance dates and actions for each beer line, and review them periodically.
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Many draft systems are “long draw” systems with long hoses that cannot be visually inspected, and changing these lines every 6 months is a ridiculous suggestion. Long draw “trunk” lines generally last 10 years in service. Lines that can/should be replaced more frequently are the soft vinyl hoses used to connect the kegs to the trunk lines and, in short/direct draw systems, lead from the keg to the tower and service area.
Testing beer lines is a way of verifying that they are clean and functioning properly, and that the beer is fresh and tasty. There are different methods and tools for testing beer lines, such as pH strips, turbidity meters, taste tests, and visual inspections. You should train your staff to use the most suitable and reliable method for your business, and to test the beer lines before serving the first pint of the day, and after each cleaning or maintenance. You should also train your staff to recognize the signs of poor quality beer, such as cloudiness, off-flavors, flatness, or foaminess, and to take corrective actions or discard the beer if necessary.
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pH strips are used to test for cleaning solution remaining in the line after cleaning. They do not assess hygiene. I have no idea how a turbidity meter would be used or why a bar/restaurant/technician would own a turbidity meter. Yes, sensory analysis offers the most common way to assess post-cleaning quality but use of ATP testing as well as lab-based assessment of samples offer more accurate results. These tests require trained staff to conduct and interpret results, and equipment used is common only to breweries and companies that offer routine beer testing.
Training your staff to clean and maintain beer lines properly is not a one-time event, but a continuous process that requires regular feedback, supervision, and evaluation. You should use a combination of theory and practice, and provide your staff with clear and concise instructions, manuals, and checklists. You should also demonstrate the cleaning and maintenance procedures yourself, and let your staff practice and repeat them under your guidance. You should also monitor and assess your staff's performance, and provide them with constructive criticism and praise. You should also update and refresh your staff's training whenever there are changes in the products, equipment, or regulations.
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Unless a very simple direct-draw/short run draught system is in place, draft systems should be conducted by a professional line cleaner. Clean involves use of hazardous chemicals that, if not properly controlled, offers a risk to the person cleaning the lines, staff in the immediate area, and customers who risk ingesting chemical compounds that can cause serious injury or death.
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The above article contains poor guidance and information. Readers should be directed to consult the Draught Quality Manual from the Brewers Association, and no bar/restaurant should allow any staff member to clean draft systems unless they have been formally trained by entities like Siebel Institute or Micro Matic.
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As far as I know , the most common method of cleaning beer lines is by using a chemical solution that dissolves and removes the yeast, bacteria, mold, and other contaminants that build up in the lines over time. The solution is usually pumped through the lines using a hand pump or a pressurized device, and then rinsed with water until the lines are clear. The cleaning process should be done at least every two weeks, or more frequently depending on the type and volume of beer you serve. You should train your staff to use the appropriate equipment, chemicals, and protective gear when cleaning beer lines, and to follow the instructions and safety precautions carefully.
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