This guide describes the guidelines to store dry and fresh products in the shelves at the hub, including during the inbound process.
It's important that OAs, OA+, Shift Leads and Hub Managers are aware of these guidelines and enforce them in their daily operations, so that we can maximize the shelf life of our products and reduce waste.
Guidelines for storage of dry and fresh products
Always apply the FIFO principle (First In, First Out). Place the older dry and fresh products in the front of the shelf and the new ones in the back.
Store the products for the Ops Associate’s visibility. Respect the number of facings in the app.
For example, if the app shows 2 facings, this means you need to place the handling or single units in 2 rows (see picture below).
Ideally, store the items in the original handling unit’s packaging. This keeps the shelf organized and clean, facilitating picking activities.
Important:
If there's not enough space on the shelf or fridge, store the products on the top shelf of the rack. Otherwise, you can store the products in the backstock shelves or cold house.
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