Reference sign that shows other locations we’ve traveled to and how much food we’ve provided in total. Warehouse Since 2004 Talk about these things while heading Continually look for ways to improve operational efficiency, 204,000 sq ft down hallway to receiving. reduce waste. We compost food that is not edible. (includes all Computerized inventory control systems ensure we can quickly cooler/freezer and efficiently respond to product recalls. space) Total warehouse capacity is 204,000 f2 or 5,000 pallets, at any given time have 4 million pounds of food. Food in Monday through Friday and then leaves our warehouse every day except Sunday. Our total food stock turns over 14 times a year that’s about – every three weeks our warehouse could be empty except that we always have food coming in. Purpose You don’t actually go all the way to Where all donated & purchased product is received into our Receiving. Stop at aisle 5, which leads to inventory & weighed. Receiving Area Activities the cooler. You can include info on Goal is to have available for agencies to order within 24 hours Receiving on the walk towards aisle 5 or of receipt - except Food Drive donations which go to the VEC after you visited the cooler and are for further processing. your steps back towards Agency Everything that comes in or goes out of the warehouse is Pick-up weighed and inventoried. Promotes accountability and allows us to provide a receipt for all donors showing the amount of food donated. AIB Standard Harvesters is 1 of just a few Food in the – nation to receive a superior rating this means we meet all the – food safety standards in our warehouse. Fleet of 33 trucks, w/ largest having fuel capacity of 300 gallons. Have 20 electric jacks, 12 forklifts, 12 riders, and 3 pickers. Healthy Eating Cooler/freezer is Proceed down this aisle, toward cooler Last FY we distributed more than 17 million pounds of produce. 40,000 sq ft; plus doors, stop to ensure group is together Fresh produce is a priority—represents some of the most 13,000 sq ft Look both ways for warehouse traffic nutritious food; also often some of the most expensive for addition. Keep groups together clients to buy.
Reference sign that shows other locations we’ve traveled to and how much food we’ve provided in total. Warehouse Since 2004 204,000 sq ft (includes all cooler/freezer space) Talk about these things while heading down hallway to receiving. Continually look for ways to improve operational efficiency, reduce waste. We compost food that is not edible. Computerized inventory control systems ensure we can quickly and efficiently respond to product recalls. Total warehouse capacity is 204,000 f2 or 5,000 pallets, at any given time have 4 million pounds of food. Food in Monday through Friday and then leaves our warehouse every day except Sunday. Our total food stock turns over 14 times a year – that’s about every three weeks our warehouse could be empty except that we always have food coming in. Receiving Area Purpose Activities You don’t actually go all the way to Receiving. Stop at aisle 5, which leads to the cooler. You can include info on Receiving on the walk towards aisle 5 or after you visited the cooler and are your steps back towards Agency Pick-up Where all donated & purchased product is received into our inventory & weighed. Goal is to have available for agencies to order within 24 hours of receipt - except Food Drive donations which go to the VEC for further processing. Everything that comes in or goes out of the warehouse is weighed and inventoried. Promotes accountability and allows us to provide a receipt for all donors showing the amount of food donated. AIB Standard – Harvesters is 1 of just a few Food in the nation to receive a superior rating – this means we meet all the food safety standards in our warehouse. Fleet of 33 trucks, w/ largest having fuel capacity of 300 gallons. Have 20 electric jacks, 12 forklifts, 12 riders, and 3 pickers. Healthy Eating Cooler/freezer is 40,000 sq ft; plus 13,000 sq ft addition. Proceed down this aisle, toward cooler doors, stop to ensure group is together Look both ways for warehouse traffic Keep groups together Last FY we distributed more than 17 million pounds of produce. Fresh produce is a priority—represents some of the most nutritious food; also often some of the most expensive for clients to buy.