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food inventory list commisary facility

Receiving Area

Verify delivery against invoice

Check for proper temperature of perishable items

Inspect for any signs of damage or spoilage

Record quantities received in inventory log

Storage Area

Organize items by category and expiration date

Ensure proper rotation of stock (FIFO)

Monitor temperatures of refrigerated and frozen items

Label all items with date received and expiration date

Preparation Area

Check inventory levels before beginning food production

Verify correct portion sizes for recipes

Maintain cleanliness and organization of workspace

Dispose of any expired or unusable ingredients

Production Area

Monitor usage of ingredients during food preparation

Document any waste or spillage

Keep track of recipe adjustments or substitutions

Conduct regular inventory counts to reconcile stock levels

Packaging Area

Ensure proper labeling and packaging of finished products

Record quantities of items packaged for distribution

Monitor shelf life of items before distribution

Dispose of any damaged or expired products

Shipping Area

Verify accuracy of orders before distribution

Inspect packaging for any signs of damage or contamination

Maintain proper temperature control during transportation

Document quantities shipped and update inventory log

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