BREWERY INGREDIENT INVENTORY TRACKING CHECKLIST

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--- INITIAL RECEIPT & VERIFICATION ---
[ ] Date of Receipt
[ ] Time of Receipt
[ ] Shipping Container Count
[ ] Pallet Count
[ ] Condition of Packaging (External) (Excellent, Good, Damaged, Compromised)
[ ] Bill of Lading (BOL) Received? (Yes, No)
[ ] Upload BOL Image (if applicable)
[ ] Any Notable Observations/Damage?

--- INGREDIENT STORAGE CONDITIONS ---
[ ] Temperature (Â°C)
[ ] Temperature (Â°F)
[ ] Humidity (%)
[ ] Storage Area (Cool Room, Dry Storage, Freezer, Other)
[ ] Notes on Storage Conditions
[ ] Date of Inspection

--- QUANTITY & BATCH NUMBER RECORDING ---
[ ] Received Quantity
[ ] Unit of Measure (e.g., lbs, kg, bushels)
[ ] Batch/Lot Number
[ ] Supplier
[ ] Date Received
[ ] Expiration Date (Year)
[ ] Expiration Date (Month)
[ ] Expiration Date (Day)

--- EXPIRY DATE TRACKING ---
[ ] Ingredient Expiry Date
[ ] Quantity Remaining (Before Expiry)
[ ] Expiry Status (Within 30 Days, Within 60 Days, Past Expiry Date)
[ ] Notes on Expiry/Condition
[ ] Date of Expiry Check
[ ] Action Required (No Action, Use First, Dispose)

--- FIRST-IN, FIRST-OUT (FIFO) COMPLIANCE ---
[ ] Batch Number of Oldest Inventory
[ ] Date of Oldest Inventory Batch
[ ] Quantity Remaining - Oldest Batch
[ ] FIFO Principles Observed? (Yes, No)
[ ] Notes on FIFO Implementation
[ ] Ingredients Currently Using FIFO (Hops, Malt, Yeast, Water, Other)
[ ] Rotation Instructions Followed? (Yes, No)

--- INVENTORY LEVEL MONITORING ---
[ ] Current Quantity of Hops (AA)
[ ] Current Quantity of Malted Barley (lbs)
[ ] Current Quantity of Yeast (Packets/Vials)
[ ] Current Quantity of Water (Gallons)
[ ] Inventory Status (e.g., Adequate, Low, Critical) (Adequate, Low, Critical)
[ ] Date of Inventory Check
[ ] Time of Inventory Check

--- USAGE RECORDING ---
[ ] Brewing/Batch Date
[ ] Amount of Ingredient Used (e.g., kg, lbs, oz)
[ ] Batch Number (referencing production)
[ ] Purpose of Use (Primary Beer, Secondary Beer, Experimental Recipe, Cleaners/Sanitizers)
[ ] Notes on Usage (e.g., adjustments made, quality observations)
[ ] Lot Number Used

--- WASTE AND LOSS REPORTING ---
[ ] Quantity Lost/Wasted (Units)
[ ] Description of Loss/Waste (e.g., spoilage, damage)
[ ] Reason for Loss/Waste (Spoilage, Damage (Shipping), Damage (Handling), Expiration, Theft, Other)
[ ] Details of 'Other' Reason (if selected)
[ ] Date of Loss/Waste
[ ] Time of Discovery
[ ] Investigated? (Yes, No)
[ ] Investigation Notes (if applicable)
[ ] Supporting Documentation (Photo, Invoice)

--- SUPPLIER COMMUNICATION ---
[ ] Communication Date
[ ] Supplier Contacted (Account Manager, Sales Representative, Customer Service, Other)
[ ] Contact Person Name
[ ] Subject of Communication
[ ] Details of Communication
[ ] Resolution Status (Resolved, Pending, Not Resolved)
[ ] Reference/Ticket Number (if applicable)
[ ] Supporting Documents (e.g., emails, quotes)

--- INVENTORY RECONCILIATION ---
[ ] Reconciliation Date
[ ] System Quantity - Ingredient A
[ ] Physical Count - Ingredient A
[ ] Variance - Ingredient A
[ ] Variance Explanation - Ingredient A
[ ] Variance Category (Data Entry Error, Theft/Loss, Spoilage, Measurement Error)
[ ] Supporting Documentation (e.g., Batch Records)
[ ] Corrective Action Taken
[ ] Reconciliation Status (Completed, Pending Review, Escalated)
[ ] Reviewer Comments

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