Shortening Shuttle Safe Transfer SOP

Standard operating procedure for safely transferring hot shortening to a used cooking oil tank, including temperature verification, PPE requirements, clear-path checks, and burn-prevention controls.

Steps

• The operator verifies transfer authorization and equipment readiness
  The operator confirms the transfer is authorized and that the transfer equipment is ready for use by checking that the authorization form is signed and dated, the temperature probe or calibrated thermometer is available and functioning, and the approved oil transfer shuttle or container is clean and serviceable. If any check fails, the operator stops and escalates to the supervisor before proceeding.
• The operator inspects the travel path and transfer area
  The operator inspects the route from the fryer to the used oil tank and confirms the path is clear of obstructions, dry, and free of trip hazards. The operator places a wet floor sign and stages the absorbent spill kit before moving the container. If the path cannot be made safe, the operator stops and escalates to the supervisor.
• The operator puts on required PPE
  The operator dons heat-resistant gloves, long-sleeve protective clothing, slip-resistant closed-toe shoes, and a face shield or safety glasses with side protection before handling the hot shortening. If any required PPE is missing or damaged, the operator stops and replaces it before proceeding.
• The operator measures the shortening temperature
  The operator measures the shortening temperature with a calibrated thermometer or probe and records the reading before any movement begins. If the temperature reading is above the safe transfer threshold, the operator stops and escalates to the supervisor.
• The operator decides whether the shortening is safe to transfer
  The operator compares the measured temperature to the site threshold and routes the procedure based on the result. If the shortening is at or below 150°F, the operator proceeds to transfer. If the shortening is above 150°F, the operator holds the transfer and escalates for further cooling.
• The operator transfers the shortening to the used cooking oil tank
  The operator moves the approved oil transfer shuttle or container slowly and maintains control throughout the pour to prevent splashing, spills, and contact burns. If the container becomes unstable, the operator stops the transfer immediately and regains control before continuing.
• The operator holds the transfer and cools the shortening further
  The operator pauses the transfer, keeps the shortening secured, and allows it to cool until it is at or below the safe threshold. The operator then rechecks the temperature before resuming. If the shortening does not cool as expected or the condition changes, the operator escalates to the supervisor.
• The operator inspects the area for spills and restores the worksite
  The operator checks the floor, equipment, and surrounding area for spills or residue, then cleans and dries any affected surfaces using the spill kit. The operator replaces the wet floor sign only after the area is safe for normal operations. If a spill cannot be fully controlled, the operator escalates immediately.
• The operator records the transfer and reports deviations
  The operator records the temperature reading, transfer outcome, and any deviation in the transfer log and reports any non-conformance to the supervisor. If a spill, hold, or equipment issue occurred, the operator documents the event before closing the task.