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food inventory list commisary facility

Receiving Inventory

Verify delivery against purchase order

Inspect for damages or spoilage

Check temperature of perishable items

Storage

Rotate stock to prevent spoilage

Store raw meats separately from ready-to-eat items

Use FIFO method (first in, first out)

Inventory Management

Conduct regular inventory counts

Update inventory records in real-time

Monitor usage rates and adjust orders accordingly

Food Safety

Ensure proper labeling of all items

Store items at proper temperatures

Follow sanitation guidelines for cleaning and maintaining inventory areas

Quality Control

Inspect items for freshness and quality

Discard any expired or spoiled items

Implement quality control checks for all incoming inventory items

Waste Management

Minimize waste by using inventory efficiently

Properly dispose of any expired or unusable items

Track and analyze waste to identify areas for improvement

Training and Communication

Provide training on inventory procedures to staff

Communicate any changes in inventory management processes

Encourage feedback and suggestions for improving inventory practices

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