How to manage supermarket Deli freshness?

In order not to contaminate Deli , we usually store Deli, semi-finished products and raw materials separately without mixing them together. After entering the warehouse, the date must be marked to ensure first-in first-out. For example: Do not rush to display the goods that arrive today, first go to the warehouse to check if there are surplus goods from the previous day. If there are surplus products, put the previous day’s products on the top, and then display today’s products. The same is true when replenishing goods, first display the goods with a shorter shelf life, and postpone the goods with a longer shelf life before replenishing. By analogy, the operation methods of fresh and frozen products that need to be processed are similar.

1. Normally, when we sort out the warehouse, we should first put the old commodities on the outside of the shelf; the fresh commodities are stored inside and marked with the date.

2. When making and processing, we should pay attention to whether the raw materials are expired and the quality is qualified.

3. When raw materials (unprocessed goods) are stored in cold storage or frozen storage, we need to seal them with baskets, boxes, bags, etc. to avoid reducing the freshness due to weathering.

4. Semi-finished products or finished products need to be sealed with plastic wrap when refrigerated. When the coolroom is working, the refrigerator is continuously pumped to change the air, and the temperature in the coolroom decreases while the air inside becomes dry. If the stored commodities are not sealed with plastic wrap, the commodities are easily weathered and smelly.

5. In order to ensure the freshness of finished products, semi-finished products, and raw materials, all commodities entering the store should be stored at low temperature as soon as possible.

6. The remaining raw materials (or finished products) should be put into the coolroom or freezer room for storage as soon as possible, so as not to change the flavor or quality due to the long time.

7. Close the door when entering the coolroom or freezer room(cold room) to avoid the temperature rise affecting the freshness of the goods and increasing energy consumption.

8. The refrigerated temperature of Deli (such as bread) is normally 0 ～ 4 ℃, and the freezing temperature is normally -18 ℃.

9. Do a good job in cleaning and sanitation to reduce foul odor and rotten bacterial pollution.

10. The temperature of the display case should be controlled within the specified range. The normal temperature of the chilled display case is 0 ～ 5 ℃.

11. Do not backlog inventory (except promotional items), try to sell as much as possible.

12. The management staff should regularly try to eat and taste commodities to ensure quality. When selling commodities, sales management personnel should regularly try to eat the commodities they sell and check whether they have deteriorated or smelled to ensure the quality of commodities. Under normal circumstances, check once every 2 to 3 hours.

13. Try to sell out or sell the goods every day as much as possible to promote new products and maintain the freshness of the goods.

 

This artical is from “Supermarket Management” / January 29, 2015