🍉🍊 CRUSH SEASON SAFETY

Maryland summers mean one thing behind the bar: Crush Season. From the classic Orange Crush to the beloved Watermelon Crush, these drinks dominate menus from Memorial Day through Labor Day.

They’re refreshing. They’re profitable. And they’re one of the highest‑risk beverage categories for food service when fruit isn’t handled correctly.

I am going to break down the real risks and the controls every owner, manager, and bartender should have in place.

I promise I am not a party pooper

Look, I get it — nobody wants the party pooper talking food safety about an adult beverage. But trust me… you’d rather hear it from me now than be pooping because of a drink later. Crush smart.

🍉 Are Some Fruits a Higher Risk?

Not all cut fruit requires temperature control (TCS) — generally those with a natural pH above 4.6 are not. However, they can still harbor pathogens on the outside prior to cutting.

Common Fruit used in drinks with a natural pH > 4.6:

These MUST be held at 41°F or below once cut, juiced, or pureed.

• Watermelon
• Cantaloupe
• Honeydew

Fruit with a low pH are less likely to cause illness:

Although the following do not usually have a pH above 4.6 however, some local jurisdictions and inspectors still require temperature control for safety after juicing.

• Oranges
• Grapefruit
• Lemons/Limes
• Strawberries

The Three Biggest Safety Failures in Crush Programs

1️⃣ Not washing fruit before cutting

• Salmonella, Listeria monocytogenes, and E. coli can be on the outside of the fruit from the field
• Viruses can be introduced during handling
• Unwashed fruit is not considered Ready to Eat

Control:Wash all fruit in a designated sink before cutting. This task should be completed by a trained individual.

2️⃣ Storage concerns

• Not holding low acid cut fruits or puree at or below 41°F
• Juice pourers sitting on the bar top
• Outdoor bars are at a higher risk, especially when temperatures exceed 70 degrees
• Juice pourers stored in the drink ice well contaminates the drink ice

Control: Hold cut TCS fruit and purees at 41°F or below. Use time as a public health control only with documentation and approval from local health department

3️⃣ Dirty juicers, blenders, and bar equipment

Bar equipment is often:

• Sticky
• Full of pulp that attracts insects
• They are often rinsed, not sanitized
• Bar towels are used to wipe down food contact surfaces

Control: Break down and sanitize in constant use equipment every 4 hours and use appropriate tools and chemicals for interim cleaning

What Owners Must Implement

• Written SOP for fruit washing
• Refrigeration for cut TCS fruits and purees
• Maintain Time/temperature logs
• No pourers stored in ice wells
• Dedicated bar cutting boards
• Sanitation schedule for juicers
• Ice used ONLY for drinks
• Staff training on fruit handling, washing, cutting

What Bartenders Must Do

• Wash fruit before cutting
• Use clean and sanitized cutting boards and knives
• Keep pre juiced fruits like watermelon cold
• Do not wipe the juicer with bar towels. Use proper sanitation as needed.
• Never store pourers in drink ice
• If time as a control is allowed, container must be labeled with discard time and what temperature it must be stored below.

Have fun. Be Safe. Work Smart!