How does a produce department control shrink?

A produce department controls shrink by implementing effective inventory management practices, such as accurate tracking of stock levels and sales trends to reduce overstock and spoilage. Regularly rotating products and adhering to the first-in, first-out (FIFO) method ensures older items are sold first. Additionally, staff training on proper handling and storage techniques minimizes damage, while promotions and markdowns can help clear out near-expiration items to reduce waste. Lastly, monitoring and analyzing shrink data helps identify patterns and areas for improvement.