Grocery Service Deli Counter Opening Checklist

Standard opening SOP for a full-service grocery deli counter, covering case stocking, slicer readiness, sanitation, and pre-service readiness checks.

Steps

• The deli opener verifies the counter area is clean, dry, and ready for opening
  Confirm the counter surface is clean, dry, and free of debris; check cutting boards for cracks, deep grooves, or damage and remove any defective board from service; verify sanitizer dispenser is filled and labeled according to store requirements; ensure no open food, trash, or cleaning tools remain in the service area.
• The deli opener verifies required PPE is clean and worn before handling food
  Put on a clean apron, hair restraint, and disposable gloves before touching food-contact surfaces or product; replace any soiled, torn, or missing PPE before continuing; confirm hands are washed and dried before glove use.
• The deli opener sanitizes the slicer and all food-contact surfaces
  Wash, rinse, and sanitize the slicer blade guard, carriage, product tray, and adjacent food-contact surfaces using approved sanitizer; verify sanitizer concentration and contact time meet store requirements before use; allow surfaces to air dry or remain wet for the full required contact time.
• The deli opener checks slicer readiness and safety controls before operation
  Confirm the slicer is assembled correctly, the blade guard is installed, the carriage moves smoothly, and the power switch and safety controls function as intended; if any guard, switch, or interlock is damaged or missing, remove the slicer from service and report it immediately.
• The deli opener stocks the case with approved product in the correct locations
  Place only approved product into the deli case; separate raw, ready-to-eat, and allergen-containing items according to store rules; rotate stock using first-in, first-out order; remove any damaged, leaking, or unlabeled product before service begins.
• The deli opener verifies product temperatures and date labels before service
  Measure and record product temperatures with a calibrated thermometer; confirm all cold product meets the store limit and all hot product meets the store holding limit; verify each item has a current date label that matches the rotation and discard schedule; remove and escalate any product that is unlabeled, expired, or out of temperature.
• The deli opener releases the counter for service after all checks pass
  Review the completed checklist, confirm all required steps are finished, and verify any deviations were corrected and documented; notify the department supervisor before opening if any equipment defect, temperature issue, or labeling problem remains unresolved.