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Inventory Management

Inventory Management. Portland Public Schools. Overview . Use FIFO inventory management Limit food loss and get the most out of the storage space you have Take pride in the quality of the food you serve. Use By. FIFO. Quality. Click on yellow arrow to go backwards

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Inventory Management

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  1. Inventory Management Portland Public Schools

  2. Overview • Use FIFO inventory management • Limit food loss and get the most out of the storage space you have • Take pride in the quality of the food you serve Use By FIFO Quality Click on yellow arrow to go backwards blue arrow to go forwards

  3. Vocabulary • FIFO – means “First In, First Out”. It is the practice of using first what was received first. • Sell By or Use By– date by which fresh products should be discarded and processed products should be cooked or frozen. Hard/Dry shelf stable products can be stored up to an additional 6 wks after this date. Click on yellow arrow to go backwards blue arrow to go forwards

  4. First In, First Out – Date Marking • To practice FIFO effectively, you have to know which products are “new” and which ones are “old”. Labeling and date marking food as you receive it is a standard operating procedure. Click on yellow arrow to go backwards blue arrow to go forwards

  5. First In, First Out – Use by Date • Some products will have a “Use By” date somewhere on the box or included on the label to help you. If there isn’t one, mark the product with the date you receive it. Click on yellow arrow to go backwards blue arrow to go forwards

  6. First In, First Out • Make sure to transfer the “Use By” or the receive date when removing a product from its original package. Click on yellow arrow to go backwards blue arrow to go forwards

  7. Steps for Rotating Stock • Step 1 – Date mark food product as it comes through the door. • Step 2 – When putting deliveries away, physically move the old inventory to the front or on top of the new inventory so you’ll know to use it first. • Step 3 – Update your freezer list by adding the new item and the date you plan to serve it. Accurate freezer lists are essential for practicing good inventory management. • Step 4 – Pay careful attention to the age of the inventory in your freezer which is not designed to hold food indefinitely. • Step 5 – Rotate freezer inventory every menu cycle as defrost cycles can quickly compromise food quality. Click on yellow arrow to go backwards blue arrow to go forwards

  8. What if I can’t use it? • Look around your kitchen. Will you be able to use up what you have on hand in the next menu cycle? What will expire before you can use it? • Don’t waste space on outdated products or products that you can’t use. Overfilling your freezer increases the risk it will break down. • Discuss with your School Specialist whether it’s best to share it, donate it or discard it. Click on yellow arrow to go backwards blue arrow to go forwards

  9. Summary • Manage your inventory using a First In, First Out system of date-marking and storing inventory. • Rotate your stock in a timely and conscientious way so you can be confident you are serving food that is still at peak quality. • Pay attention to the age of your inventory. Keep customers coming back by serving the best quality food possible. Click on yellow button to go backwards Press Esc to exit

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