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Bain Marie

SOP · SOP-60039

  • Version 4
  • Miscellaneous
  • Reads on any phone

The Bain Marie Safe Operating Procedure (SOP) provides guidance on maintaining safety and efficiency while using a bain marie.

It covers the hazards (hot surfaces, electricity, blades and cutters, cleaning chemicals, manual handling and poor housekeeping), the work area, PPE, a pre-operational inspection, operator training, maintenance, dry and wet operation, and cleaning.

An employee training and induction register records each worker's induction, training and competency.

Preview of the Bain Marie SOP

Bain Marie

SOPVersion 4
Bain marie food bar with heated pans and heat lamps

Acronyms

  • LOTO - Lockout/Tagout.

  • PPE - Personal Protective Equipment.

  • SOP - Safe Operating Procedure.

Hazards

What can cause harm?

  • Hot surfaces & objects

  • Electricity

  • Blades/cutters

  • Cleaning chemicals

  • Manual Handling

  • Poor housekeeping

Work area

  • No trip or slip hazards

  • Adequate lighting

  • Signage

Personal protective equipment

  • Foot Protection
  • Hairnet
  • Hand Protection

Pre-operational inspection

Follow the pre-operational checklist in the manufacturer’s operational manual, ensure:

  • Power cords are not damaged, kinked, twisted, tested, and tagged

  • Electric leads/extension cords are not placed in areas where they could be damaged or pose a tripping hazard

  • The food bar tank element and heat lamps are controlled individually

  • Locate unit away from direct sunlight, draughts, and equipment that generate heat and water vapour

5 more sections, from Precautions to Employee training and induction register

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What it covers

10 sections

  1. Hazards
  2. Work area
  3. Personal protective equipment
  4. Pre-operational inspection
  5. Precautions
  6. Operation
  7. Maintenance
  8. Cleaning
  9. Employee training and induction register

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