Facilitated By:

[Your Name]

Company/Organization:

[Your Company Name]

Date:

08/12/2050

Aspect

Criteria

1. Organization and Cleanliness

• Ensure shelves are well-organized with clear labeling.

• Regularly check for expired or soon-to-expire items.

• Wipe down shelves, countertops, and pantry surfaces regularly.

2. Stocking and Inventory

• Keep a variety of non-perishable staples like rice, pasta, and canned goods.

• Stock healthy snacks like nuts, dried fruits, and whole-grain crackers.

• Monitor inventory levels and restock items as needed.

3. Refrigerator and Freezer

• Check refrigerator temperature for proper food storage.

• Dispose of any expired or questionable items promptly.

• Keep the freezer stocked with frozen fruits, vegetables, and healthy meal options.

4. Hygiene and Safety

• Provide hand sanitizer or sanitizing wipes for pantry users.

• Encourage clean and hygienic practices when using pantry items.

• Regularly inspect for signs of pests and take necessary measures if required.

5. Dietary Considerations

• Maintain a section for gluten-free, vegan, or other dietary-specific items.

• Clearly label allergens on items to accommodate food sensitivities.

• Encourage staff to communicate dietary preferences and needs.

6. Communication and Awareness

• Display a visible and updated pantry guideline sheet.

• Encourage open communication regarding pantry needs and concerns.

• Schedule regular team reminders about pantry etiquette.