Daily Check List for Food Suppliers
Receiving
- Check for signs of spoilage or damage
- Look for any off smells or discoloration
- Inspect packaging for tears or leaks
- Check for any visible mold or slime
- Count each item received
- Check against the invoice for accuracy
- Use a thermometer to check temperatures
- Ensure perishable items are within safe temperature range
- Look for broken seals or packaging
- Check for any foreign objects or substances
- Inspect each item for expiration date
- Remove any items past their expiration date
- Check labels for accuracy and legibility
- Ensure items are packaged securely
- Record any missing or damaged items
- Document any quality issues or concerns
- Contact supplier by phone or email
- Provide detailed information about the issue
Storage
- Use refrigerators, freezers, or dry storage areas as needed
- Refer to food safety guidelines for proper storage temperatures
- Use shelving or pallets to keep items elevated
- Maintain a gap between stored items and walls to allow for airflow
- Use labels or markers to clearly mark dates on items
- Check expiration dates regularly and discard expired items
- Regularly clean shelves, floors, and storage containers
- Arrange items neatly and maintain a clear pathway for easy access
- Place newer items behind older items when stocking shelves
- Check dates regularly and use older items before newer ones
- Use thermometers to check temperatures daily
- Keep a log of temperature readings for record-keeping purposes
- Use separate storage areas or containers for raw and cooked foods
- Ensure there is no contact between raw and cooked items
- Choose food-grade containers with tight-fitting lids
- Avoid using damaged or cracked containers that may compromise food safety
- Place newer items behind older items when stocking shelves
- Rotate stock regularly to use older items first
- Look for droppings, gnaw marks, or nests in storage areas
- Seal cracks and crevices, use traps, and maintain a clean environment to deter pests
Inventory
- Physically count the quantity of each item in stock
- Compare the count to the recorded inventory levels
- Log in the new deliveries into the system with the quantity received
- Record any usage of items throughout the day
- Check inventory levels against par levels to identify low stock items
- Notify management immediately to place orders for restocking
- Inspect all items for expiration dates or signs of spoilage
- Properly dispose of any expired or spoiled items following food safety guidelines
- Count all items in stock
- Compare counts to inventory records
- Investigate any discrepancies
- Organize items based on purchase date
- Rotate stock so oldest items are used first
- Calculate turnover rate by dividing cost of goods sold by average inventory
- Adjust ordering quantities based on turnover rate
- Share sales data and trends with purchasing department
- Discuss upcoming promotions or events that may impact inventory needs
- Provide training on FIFO system
- Teach staff how to use inventory management software
- Invest in barcode scanners or RFID tags
- Integrate technology with inventory management system
Use in Manifestly