Removing stock, recounting it, and leaving cabinet doors open changes the work during inventory. Record the method and times instead of guessing how many minutes product was out.
Start with an in-place count
Scan stock on the shelf where the system allows. If it must be moved, take one small section at a time, count it, and return it before starting another.
Record the lot and times
For each section, note when stock leaves and returns to the cabinet, its product group, and the team member responsible. Also note the container used and periods when the cabinet door was open.
Check product conditions
If temperature measurement is required, use the method in the product procedure; do not equate cabinet air with product temperature. Do not assume one out-of-storage time limit applies to all chilled or frozen stock.
Compare after the count
Compare the counting method, lot records, and subsequent quality or waste records by product group and date. Investigate differences; timing alone does not establish cause.
Plan the date and team
Choose the count time after checking deliveries, stock levels, and staffing. The team lead should explain where stock may wait and where records will be kept.
