II- Storage of inventory
1. The layout of the storerooms is determined so that each item will be stored at one specific location for easier handling.
2. The Storekeeper is responsible to monitor the security of the storeroom area. The storeroom must be locked after hours in order to prevent theft. Staff members and third parties are not allowed access to the storerooms, even in the presence of the Storekeeper.
3. When stocking shelves the Storekeeper should rotate the inventory on a first-in/first-out basis, particularly for food products and other perishables.
4. Storeroom areas must be kept neat and clean at all times. For food and beverage items, temperature and sanitation controls are critical.