Personal Hygiene

Wash hands and arms for at least 20 seconds with soap and hot running water before and during
every shift.
Wear a bandage over wounds on hands and arms.
Inform your supervisor of any health problems before coming to work
Cleaning and Sanitizing
After cleaning and rinsing food-contact surfaces, sanitize them either with approved chemical
sanitizers or by soaking them for 30 seconds in hot water (at least 171 degrees Fahrenheit).
Store glasses and cups upside down on a clean and sanitized shelf or rack.
Always follow your operations daily master cleaning schedule for the bar area.
Controlling Time and Temperature
Ensure that refrigeration units are functioning properly by using a calibrated thermometer to randomly
sample the temperature of stored food.
Store foods and beverages at the proper temperatures.
Serve food promptly. A foodborne illness can result if food is time-temperature abused.
Food on a buffet must be held in equipment that will keep it at the correct temperatures. Using a
thermometer, check the temperatures of foods on a buffet at least every four hours. Throw out any food
that is not at the right temperature. Remember that pathogens grow well in food held between the
temperatures of 41 degrees Fahrenheit and 135 degrees Fahrenheit
Cross-Contamination and Cross-Contact
Use ice scoops or tongs to handle ice. Never scoop ice with a glass or with your hands.
Store ice scoops outside of the ice machine in a clean, protected location.
Store wiping towels in a sanitizer at the proper concentration.
To prevent cross-contamination and cross-contact, frequently wash hands and/or change gloves.
Always wash your hands after handling food allergens such as nuts.

Taking Extra Care
A bar is full of nooks, crannies and out-in-the-open places, so bar managers and bartenders must watch
carefully for unsanitary or dangerous conditions. Check out these tips from the experts, and share this
important information with your entire team.
Understand allergens: Everyone on staff needs to know how to handle an allergic reaction, especially to
common bar items like nuts. Plus, as Sam Stanovich, director of the National Restaurant Association
Educational Foundations ServSafe Alcohol program, points out: If youre dealing with a bowl of nuts, you
want to wash your hands afterward. That fine dust [from the nuts] can come off and go onto something
else. If you move that fine dust from serving a bowl of nuts onto a glass, you can cross-contaminate,
potentially putting allergic guests in danger.
Keep items closed: From popcorn and chips behind the bar to bottles of liqueur, make sure anything you
have out is covered. With food items, theres always the possibility guests could contaminate, say, an
open container of pretzels, and with liqueurs and other spirits not to mention sweet fruit garnishes
the sugar in the alcohol attracts fruit flies. By keeping lids on bottles or food items contained, your bar
wont attract the annoying pests.
Clean the lines: Draft beer lines need to be cleaned regularly to ensure theyre free from pathogens and
also to ensure profitability, says Chuck Hamburg, a hospitality management professor at Chicagos
Roosevelt University and a partner in consulting company Creative Hospitality Associates.
(Wet) Hands off: Never lick your fingers before grabbing a napkin for a customers drink. This is one of
the biggest sanitation problems behind the bar, and people do it without realizing, Hamburg points out. It
may be a tough habit to break, but its also probably one of the most unclean practices behind the bar.
PERSONS REGISTERING UNDER E.O. 98 (securing a TIN to be able to transact with any
government office, e.g. LTO, NBI, DFA, etc.)
Tax Form
BIR Form 1904 - Application for Registration for One-Time Taxpayer and Persons Registering under E.O. 98
(Securing a TIN to be able to transact with any Government Office)
Documentary Requirements
Individual
1) NSO Birth Certificate of the applicant;
2) Passport (in case of non-resident alien not engaged in trade or business);
3) Marriage Contract, if the applicant is a married woman;

Non-Individual
Document to support transaction between a non-resident foreign corporation and
the withholding agent(e.g. bank certification, invoice, contract, etc.).

Procedures
Accomplish BIR Form 1904 and submit the same together with the documentary requirements to the RDO having
jurisdiction over the residence of the applicant.

Deadlines
Application shall be accomplished and filed before transacting with any government agencies or
instrumentalities.