Stocking Shelves - Randolph Area Food Shelf

Stocking Shelves - Randolph Area Food Shelf
Board of Trustees Procedure
Manual
Title: Stocking Shelves
Date Adopted: January 9, 2017
Storefront shelves are stocked when there is room available if we have the
items in the storeroom or the warehouse. Some volunteers specifically
come to stock shelves. Storefront volunteers stock shelves if they have no
clients to wait on during the store hours.
How Shelves are Organized
Starting at the left side of the store, the shelves around the perimeter have
labels that correspond to the order of the food on the shopping lists to
make it easy for clients to use the shopping lists. Do not move the labels.
In most cases, food is arranged in cardboard trays, which helps to keep the
shelves neat.
Expiration Dates for Food Categories
Most of the food offered by the Randolph Area Food Shelf comes as
donations (or as “reclaim” products from the Vermont Foodbank) and most
of the donated food is within the date code marked on the product.
However, some products are older than the date code. The policy of the
Food Shelf is that canned products can be offered to clients so long as
they are not more than 18 months past the printed date code. This policy
can still guide decisions about what to do with out of date products.
The major exception to this policy is baby food. Baby food cannot remain
on the shelf after the date printed on the jar or package. Baby food should
be checked regularly and past-due jars and packages must be discarded
as pig food.
Volunteers may have questions about specific foods especially items that
are not in cans. Based on recommendations from the Vermont Foodbank
the following chart can be used to determine whether a product is
acceptable and can be put on the shelf or whether it must be discarded.
Note: Products without a printed date may be put on the shelves if they are
intact.
Time Past
Printed Date
on Product
Item Is Still Acceptable And Can Be Offered To
Clients
2 months
Potato chips, graham crackers
4 months
Cookies
6 months
Mayonnaise, whole wheat flour, dried fruit, bagged
nuts, oil, pretzels, flavored rice, pop tarts, instant
breakfast, juice box, Ultra-high Temperature (uht)
milk, soy and rice milk, baking powder
8 months
Crackers, frosting, pancake mix, candy
1 year
BBQ Sauce, salad dressing, dried beans, hot and
cold cereal, casserole mixes, cornmeal, white flour,
mac&cheese, microwave popcorn, instant potatoes,
brown rice, dry pudding, shortening, stuffing, liquid
coffee creamer, bean coffee, evaporated and dry
milk, baking mixes, salsa
18 months
Olives, spaghetti sauce, can or jar bullion, peanut
butter, brown sugar, confectioner's sugar, canned
juice, bagged tea, jams, jellies, ketchup, chili and
cocktail sauce
2 years
Canned fruit, pickles, sauerkraut, canned tomatoes,
dry gravy mix, honey, chocolate, corn syrup,
pancake syrup, dry pasta, popcorn kernels, white
rice,sugar,
3 years
Canned beans, canned fish and meat, canned
vegetables, pie filling, uht products other than milk
Try to keep each item in its assigned space. If the space is full, leave the
rest of the items in the storeroom or warehouse. When the stock is low,
shelves can be wiped before restocking.
The Center Table
The center table is for fresh produce. Produce can be displayed loose in
bins or boxes or bagged in plastic. The produce needs to be checked for
spoilage daily and the spoiled produce put into the Pig Food container in
the warehouse. Move produce that is good to the store as needed.
USDA Foods
Dry goods for the USDA Supplemental Food Program are located in the
storeroom on the shelves at the back right hand corner. These foods
must be marked with an orange sticker before hey can be put on the
shelves in the storefront. These foods are delivered on the 4th Friday of
the month before the foods may be distributed. Be sure not to put next
month’s foods on the shelves prematurely. Frozen foods for the USDA
program are kept in a freezer in the warehouse. It is to the immediate left
as you enter the warehouse from the storeroom.
Senior USDA commodity boxes are stored in the part of the warehouse
near the large overhead door. Many clients pick up their boxes on the day
they arrive, but some pick them up later in the month. If you are getting
one of the Senior Commodities boxes for a client, be sure to get the
carton of cheese that goes with it out of the refrigerator there in the
warehouse and add it to the box.
Where food is kept
The Storeroom
Food is placed on the storeroom shelves in the same order as the
storefront. If boxes or bins in the storeroom are dated, put out the oldest
dated items first.
The Warehouse
Eggs and milk products are stored in the refrigerators in the warehouse.
Boxes of frozen meats, prepared meals, and bread are in the freezers in
the warehouse. Empty boxes to pack food in at check-out are also in the
warehouse.
Moving food from one area to another
Most volunteers who stock shelves use carts or the dolly to move boxes,
depending on how much food they need to refill on the store shelves.
Always be careful when you lift boxes off the shelves and get help if you
need it to move a heavy box or a box up high.
The Shopping Experience
The goal of the Randolph Area Food Shelf is to provide clients with a
typical shopping experience. Keep in mind the attractiveness of the shelves
as you stock. Keep the shelves as tidy as possible. Place products in
cardboard trays before putting them on the shelf. Do not stack trays. Check
to be sure that food labels are facing outwards.
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