What is the correct closing carryover procedure for beef?

The appropriate closing carryover procedure for beef involves using a 1/6 pan, which is designed to hold a smaller portion of cooked product while minimizing exposure to air, thus maintaining quality. The use of three false bottoms is essential as it creates a barrier that allows for proper air circulation, which helps to maintain safe food temperatures and can reduce moisture buildup that might spoil the beef. Adding a single bag with water is particularly important, as it creates a steam effect that can help keep the beef moist during storage, preventing it from drying out and preserving its texture and flavor until it is served again.

This method ensures that the beef is stored correctly for food safety and quality control, making it ready for the next service period.