Course Length: 1 hour
Professional Standards Code(s): 1120, 2440, 2510, 2520
Intended Audience: Child Nutrition Directors, Kitchen Staff
Course Description: Having excess inventory on hand can be costly, but not having enough inventory on hand can result in not serving enough food, and ultimately non-compliance and findings. In this one-hour session, learn how to calculate adequate inventory needs, while also learning how often inventory needs to be completed and best practices for stock rotation.
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