HR Services for Small Businesses

• Tuesday – Saturday:
  • Soup
  • Lays potato chips
  • Coleslaw
  • Tortilla chips
• Thursday – Saturday (Beginning at 3:00 PM):
  • Pineapple salsa (kept in fridge, restock as needed)
  • Buffalo chicken dip (hot held in crock pot)
  • Spinach & artichoke dip (hot held in crock pot)

• Always wash hands before handling food and after any contamination risk
• Gloves must be worn when handling ready-to-eat foods
• Change gloves frequently and between tasks
• Maintain proper hot holding temperatures for dips and soup
• Keep cold items (like pineapple salsa and coleslaw) properly refrigerated
• Never mix old product with new product
• Use clean utensils for each item; do not cross-contaminate
• Wipe and sanitize all surfaces regularly throughout shift
• Keep food covered or protected when not actively serving
• Discard any food that appears unsafe or past quality standards

☐ Double crock pot turned to WARM
☐ Crock pot liner – Buffalo Chicken Dip
☐ Crock pot liner – Spinach & Artichoke Dip
☐ Soup station ON heat level 5  and ready

☐ Chip baskets with liners (ready to serve)
☐ Appetizer plates with napkins
☐ Backup appetizer plates stocked
☐ Soup cups stocked
☐ Soup bowls stocked
☐ Ladle in soup

☐ Buffalo chicken dip set in crock pot with liner
☐ Spinach & artichoke dip set in crock pot with liner
☐ Lays potato chips stocked
☐ Tortilla chips stocked
☐ Ramekins of coleslaw prepared
☐ Green onions prepped

☐ Pineapple salsa stocked and ready

☐ Ranch bottle filled (for buffalo dip)
☐ Ketchup bottle filled

☐ Gloves stocked and accessible

☐ Turn OFF double crock pot
☐ Discard all crock pot liners
☐ Turn OFF soup
☐ Transfer soup (with silver liner) to kitchen for storage

☐ Fully restock all items (including pineapple salsa)
☐ Clean and sanitize entire station
☐ Return all tools and supplies to proper place

ALL ITEMS MUST BE STOCKED BEFORE AND AFTER EVERY SHIFT