Deli & Prepared Foods · Perishable Inventory Management — process & procedure
Audit incoming perishable shipments for quality and remaining shelf life
Frequency
MonthlyEstimated time
45 minOwner
UnassignedStep-by-step instructions
- 1Review the current state of "Audit incoming perishable shipments for quality and remaining shelf life" against how it should look.
- 2Complete the work in the order the team agreed on, without skipping checks.
- 3Record what was done — quantities, names, times — wherever the team keeps records.
- 4Confirm the result with the functional area owner and close it out.
Notes & exceptions
During peak hours this can be deferred to the next shift, as long as it is logged and picked up the same day.
Related systems
Still being documented.
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