Stock rotation procedure is important to any business as it ensures that stock is balanced. You will not be left with old stock and sell the new stock only. This creates a good balance also in terms of the quality.
Stock rotation policy is important in minimising harmful hazards such as food poisoning. Two procedures that can be used are fifo and lilo. fifo minimises wastage from product expiry, involves placing products that will expire first infront of the products with a late expiry date. Lilo ensures that the products that have been kept the longedt are used before the newer products. Implementing these procedures helps minimise potential hazards and minimises food wastage and spoilage
First in, first out (FIFO). If you don't rotate your stock, the old stuff sits in the back and gets older and older.
First in first out
"When stock a new delivery of goods takes place, it is important that stock items are rotated so that the older units are on prominent display."
what are the procedure of a stock verification
Easy, because no one wants to eat expired food. Not good for you
Stoketake is a process of stock varification in the Libraries. Periodic stocktakes are important to ensure that operator data entry and external handling errors are caught and corrected, and that the quantity information in your stock files remain accurate. Folowing are few another resons which make it important process for all storehouses. to identify missing items e. g. Books in a library to check items ( Books ) are in correct shelf location Get an accurate picture of losses books Remove missing items from the collection
The biggest reason for poor stock rotation is that the employees just put the new items on the shelf without pulling the older ones to the front. All stock items should be rotated out based on the product's expiration date.
Essential
Change speed of rotation. change direction of rotation.
Poor stock rotation is evident when items on the shelves are not sold before their "best by" dates. In a grocery store, new items should always be rotated to the back of the shelf. Even some soaps have a "best by" date.
The first and most important step in the posting procedure is?
Stock wastage can be attributed to food or beverage spoilage, lack of business to sell product, or poor stock rotation practices. One of the most important things in a restaurant is good controls and ordering practices as most products are considered perishable retail and must be used and sold in a timely manner.
You should ensure that older stock is pulled to the front, and newer stock is put to the back. It is a question of stock rotation. Don't sell new stock if older stock is waiting to be sold.