ABSTRACT
The morning employee charged with readying the department is initially faced with at least two classes of inventory: items that were displayed but unsold at the close of business the previous evening, and merchandise held in refrigerated or frozen storage since receipt. To prepare each storekeeping unit (SKU) for display while ensuring a FIFO rotation sequence, the procedure outlined in Figure 3 is required. Note that the sequence of activities begins anew with each SKU, requiring a glove change prior to handling the next SKU. The first decision to make is whether all or part of the previously displayed merchandise can be displayed again. If it cannot, the employee should set that pan aside, obtain a cleaned, sanitized pan and insert, and fill it with "new" merchandise. If more than one batch of an SKU exists in inventory the employee should check the arrival dates
Elapsed Time in Hours (30 minute intervals) Figure 2. The influence of container material on product temperature when pans are embedded in ice in a refrigerated case set to average at 50°F.
