These steps can be helpful: FIFO (First In, First Out): Use the oldest items first to reduce spoilage. Regular Audits: like inventory check and also check product freshness Monitor Temperature:store food at storage temperature ie, frozen food -(-18 degree Centigrade ) Inventory Management System: Utilize software that tracks inventory levels ie SAP, expiration dates, and sales patterns. Training Staff: proper storage techniques and the importance of inventory accuracy. Clear Labeling: Ensure items are labeled with expiration and received dates and storage conditions. Quality Control Checks: Regularly inspect items for signs of spoilage before restocking Supplier Relationships: Work with suppliers to ensure freshness of received products.

Segregation of perishable food items is of great importance to prevent spoilage. As they have limited shelf life after production or harvest. The products with nearby expiry need to be placed in front of the row, regular auditing need to be done alongwith temperature monitoring.

One effective method is to implement a temperature monitoring system. By regularly tracking and recording the temperature of storage areas, you can ensure that perishable items are kept within optimal temperature ranges. This helps prevent spoilage and maintains freshness, reducing discrepancies in inventory by minimizing losses due to temperature-related issues.

In my experience managing perishable inventory, I faced significant challenges with discrepancies and spoilage. To address this, I implemented a First-In, First-Out (FIFO system to ensure older stock was prioritized. I also integrated technology to track expiration dates, providing timely alerts to prevent waste. Reorganizing storage for better accessibility and training staff on inventory best practices helped improve efficiency. Regular audits became essential, allowing me to catch issues early. This approach not only maintained product freshness but streamlined operations, reduced waste, and ensured customers received the highest quality products.