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Perishables Stocking Checklist
Receiving Perishables
Inspect deliveries for freshness and quality upon arrival.
Check the temperature of perishable items to ensure they are within safe ranges.
Confirm that the delivery matches the purchase order and invoice for accuracy.
Storage and Handling
Rotate stock using the First-In, First-Out (FIFO) method to maintain freshness.
Store perishable items at the correct temperature in refrigerators or freezers immediately.
Keep raw and cooked foods separate to prevent cross-contamination.
Inventory Management
Record the quantities of perishables received and update inventory logs.
Regularly check for expiration dates and remove any out-of-date items.
Monitor inventory levels to prevent overstocking and reduce waste.
Cleaning and Maintenance
Clean storage areas regularly to maintain hygiene and prevent spoilage.
Ensure that refrigeration units are functioning properly and maintaining consistent temperatures.
Schedule and perform routine maintenance on storage equipment to prevent breakdowns.
Staff Training
Educate staff on proper handling and storage procedures for perishables.
Train staff to identify signs of spoilage and take appropriate action.
Conduct regular reviews and updates of perishables handling protocols.
Quality Control
Perform random quality checks on perishable items in stock.
Maintain detailed records of any quality issues and the actions taken to resolve them.
Review supplier performance and make changes if consistent quality issues arise.