Filetype Excel XLSX | Posted on 08 Aug 2022 | 3 years ago
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233x Filetype XLSX File size 0.34 MB Source: www.in.gov
Sheet 1: Inventory Management
| Guidance for Inventory Management |
| Inventory is the value of food and supplies on hand, whether at the food preparation site or in a central warehouse facility. Inventory management has been considered a critical component of a well-managed Food Service Program. Funds tied up in inventory are funds not available for other purposes. Therefore, it is essential that inventory is conducted monthly. More recently, food safety and security issues have been added to the list of tasks involved in inventory management. The need for traceability or the ability for schools to track food products back to their source and track forward to the products consumption or disposal helps keep meals safe. |
| Effective inventory management is essential for handling and controlling costs. This includes: • effective receiving procedures • a system for accounting for items removed from inventory • effective counting of items in stock • determining appropriate methods for calculating the financial value of the inventory |
| It is important that storage areas hold goods under proper conditions to adjust quality and safety. Evaluate storage areas for the following proper conditions: • temperature • humidity • airflow • location of cleaning supplies |
| The First-In-First-Out (FIFO) rotation system is the process of rotating the older product to the front and the newer items to the back of the shelf. It limits the amount of time food stays in storage. |
| Inventory tracking systems like the IDOE inventory tools provide: • knowing what food and supplies are on hand at schools or sites • calculate the costs of your inventory • assists in forecasting needs |
| Resources: In-depth training for Inventory Management and Tracking |
| One hour recorded training for Inventory Management- Controlling Cost |
| *8 Fluid oz. Milk Monthly Purchases | |||||||||||
| Site Name: | Month & Year: | ||||||||||
| Vendor | Invoice # | Date | # of 8 oz. servings | Invoice total | |||||||
| Example: Deans | 3721368 | 6/1/2020 | 2,400.00 | $552.00 | |||||||
| Total | - | $0.00 | |||||||||
| Site Name: | Month & Year: | ||||||||
| Vendor | Invoice # | Date | Invoice total | ||||||
| Example: CRS | 1234567 | 6/3/2020 | $901.33 | ||||||
| Total | $0.00 | ||||||||
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