Receiving and Stock Handling Procedure

Purpose. This procedure sets out how deliveries are received, checked, recorded, stored and moved to the sales floor or pick faces across the supermarket, fashion store, pharmacy and fulfilment centre.

1.Before the delivery

The receiving team member will check the delivery schedule, clear the dock and the receiving area, have the temperature probe, pallet jack and box cutter ready and confirm the purchase order in the stock and inventory register. Deliveries outside the schedule will be accepted only with supervisor approval.

2.Checking the delivery

Every delivery will be checked against the purchase order and the delivery docket for product, quantity, condition and date. Chilled food will be probed and accepted only at 5 degrees Celsius or below; frozen food will be accepted only when hard frozen. Fashion deliveries will be checked for carton seals, style, colour, size and quantity. Pharmacy deliveries will be checked by a pharmacy assistant and scheduled medicines signed for by the pharmacist.

• Match product and quantity to the order
• Check use-by and best-before dates
• Probe chilled and frozen food
• Inspect packaging and seals for damage
• Record shortages, damage and rejections on the docket

3.Rejecting stock

Stock that is damaged, out of temperature, short dated, mislabelled or not ordered will be rejected, recorded on the delivery docket and signed by the driver, and entered as a credit claim in the stock system. Rejected food will not be placed in the cold room.

4.Recording receipt

The delivery will be received into the stock and inventory register the same shift, with variances recorded against the purchase order. Received stock will be labelled with the date received where the product requires rotation.

5.Storage and manual handling

Stock will be moved with pallet jacks, roll cages and trolleys, never carried in stacks above shoulder height. Heavy cartons will be stored between knee and shoulder height. Chilled food will be in the cold room within fifteen minutes of receipt. Aisles, exits and fire equipment will be kept clear at all times.

6.Stock rotation and replenishment

Shelves and pick faces will be filled first expired, first out, with older stock brought forward. Out-of-date, damaged and recalled stock will be removed, recorded as waste or quarantine in the stock system and disposed of or held as the food safety policy requires.

7.Stock counts

Cycle counts will be completed to the weekly schedule and the full stocktake twice a year. Variances above the tolerance will be investigated by the department supervisor and reported to loss prevention where theft or process failure is suspected.