Grocery Hot Bar Closing SOP

Standard operating procedure for closing a grocery hot bar, including discard logging, steam table draining, cleaning, sanitizing, and end-of-shift verification.

Steps

• The closing associate verifies (1) steam table temperature ≤140°F, (2) no visible food debris on surfaces, (3) drain valve accessible and unobstructed, (4) sanitizer dispenser stocked; record readings in log
• The closing associate discards all time-expired and unsafe food
• The closing associate records discard details in the log
• The closing associate removes food pans and empties the steam table
• The closing associate drains the steam table safely
• The closing associate cleans and sanitizes the steam table and food-contact surfaces
• The closing associate restocks, secures, and stages the area for the next shift
• The shift supervisor verifies completion and records any deviation