BREWERY INGREDIENT INVENTORY CHECKLIST TEMPLATE

Created by ChecklistGuro (https://checklistguro.com)

--- INITIAL RECEIPT & VERIFICATION ---
[ ] Receipt Date
[ ] Purchase Order Number
[ ] Quantity Received
[ ] Condition of Packaging (Excellent, Good, Damaged, Compromised)
[ ] Shipping Method (Truck, Air, Rail, Courier)
[ ] Notes on Receipt (e.g., shortages, overages)
[ ] Bill of Lading Number

--- STORAGE CONDITION ASSESSMENT ---
[ ] Temperature (Celsius)
[ ] Humidity (%)
[ ] Ventilation Status (Adequate, Insufficient, Not Applicable)
[ ] Pest Control Measures (Implemented, Not Implemented, N/A)
[ ] Notes on Storage Conditions

--- INGREDIENT QUANTITY & EXPIRATION DATES ---
[ ] Quantity on Hand (Hops)
[ ] Expiration Date (Malt)
[ ] Quantity on Hand (Yeast)
[ ] Best By Date (Adjuncts)
[ ] Quantity on Hand (Spices)
[ ] Expiration Date (Water Treatment Chemicals)

--- BATCH/LOT NUMBER RECORDING ---
[ ] Ingredient Name
[ ] Lot Number
[ ] Quantity Received
[ ] Date of Receipt
[ ] Supplier (Supplier 1, Supplier 2, Supplier 3)
[ ] Notes/Comments (e.g., condition of shipment)

--- DAMAGE OR SPOILAGE IDENTIFICATION ---
[ ] Describe any visible signs of damage (e.g., tears, leaks, punctures)
[ ] Note any unusual odors or changes in texture/appearance.
[ ] Potential Causes of Spoilage? (Temperature Fluctuations, Moisture Exposure, Pest Infestation, Poor Handling, Expiration Date Passed, Unknown)
[ ] Estimated Quantity Affected (lbs/kgs/units)
[ ] Disposal Method (Recycle, Landfill, Compost, Other)
[ ] Attach Photo(s) of Damage/Spoilage

--- FIFO (FIRST-IN, FIRST-OUT) COMPLIANCE ---
[ ] Quantity Used (Oldest Batch)
[ ] Date of Oldest Batch Used
[ ] Rotation Method Verified? (Yes, No)
[ ] Notes on Rotation Issues (if any)
[ ] Remaining Quantity (Oldest Batch)
[ ] Batch Placement Correct? (Yes, No)

--- INVENTORY ADJUSTMENT DOCUMENTATION ---
[ ] Reason for Adjustment
[ ] Adjustment Quantity
[ ] New Quantity on Hand
[ ] Date of Adjustment
[ ] Adjustment Type (Increase/Decrease/Correction) (Increase, Decrease, Correction)
[ ] Initiated By (Role) (Inventory Manager, Brewmaster, Production Staff)
[ ] Supporting Documentation (e.g., waste log, corrected invoice)

--- SAFETY & SANITATION REVIEW ---
[ ] Pest Control Measures in Place? (Traps, Regular Inspections, Professional Services, None)
[ ] Temperature of Storage Area (Celsius)
[ ] Humidity Level (Percentage)
[ ] Floor Condition? (Clean & Dry, Slightly Damp, Needs Cleaning, Hazardous)
[ ] Handwashing Facilities Available & Functional? (Yes, No)
[ ] Attach Photo of Sanitation Area (if needed)

--- PERSONNEL TRAINING CONFIRMATION ---
[ ] Training Module Completion - Basic Ingredient Handling (Completed, In Progress, Not Started)
[ ] Training Module Completion - FIFO Rotation Procedures (Completed, In Progress, Not Started)
[ ] Number of Employees Trained on Current Practices
[ ] Date of Last Training Session
[ ] Competency Assessment Passed (Ingredient Identification) (Yes, No, N/A)
[ ] Notes on Employee Performance or Areas for Improvement

--- NEXT AUDIT SCHEDULING ---
[ ] Next Audit Date
[ ] Next Audit Time
[ ] Frequency (Days between Audits)
[ ] Notes/Reason for Adjustment (If applicable)
[ ] Auditor Assigned (Auditor 1, Auditor 2, Auditor 3)

--- END OF TEMPLATE ---
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