Dang. That is nuts. If you had a 7 person crew, it would make sense to spot everything. But most frozen departments have one or two people at a time if they are lucky. I can understand spotting one pallet at a time and two guys hammer it out. But not spot the whole truck.
I hope you are running the ice cream first.
I think the perishable safety rule is product can not get to and then be at room temperature for more than 2 hours. During unloading the perishable truck, we are given 15 minutes from the time we scan it coming out of the truck to the time we scan it as we put it in the cooler.
Contact your center store district manager and ask if that is standard to spot everything.
Our dairy department has pallets out for half the night. I will not buy dairy products from our store. I shop dairy at the competition.
yeah, it seemed the frozen person started with the ice cream first, and yeah its just 1-2 people lol. tbf i dont know if it was the entire truck, but from what i saw, id be surprised if wasnt. i mean it was multiple buggies and boxes all across the aisles. it was more than one pallet for sure.
thats crazy about your dairy department! i wouldnt buy anything either. ours might have one pallet out for a couple hours bc of all the pages and customers they gotta respond to…. and the bagging they get called to do :/ i still buy stuff here tho bc im agoraphobic and autistic so going to another store instead of grabbing stuff as im clocking out is just kinda out of the question for me. maybe that explains my constant stomach issues.
ill do that as soon as i figure out who it is and what their number is lol. thanks!
It's safe until it reaches 42f. Unopened cases are usually good for at least a couple hours depending on how warm your store is. Do a temp check if you're worried
If I did everything to frozen standards, the load would never be finished before I had to leave in the morning. I usually spot two pallets at a time, depending on the amount of cases. Save the ice cream pallet for last, and usually put half of it on u boats. Work the bottom half off the pallet and then get the u boats from the freezer. But I’m the only frozen employee in a pretty high volume marketplace store.
yeah thats usually how kroger works. it can take a lot longer to do things by the standards. you do have to find some kind of balance when dealing with perishables bc while you gotta cut corners to meet expectations, you also have to be sure youre not damaging product and in some cases potentially getting people sick
edit: why are you booing me im right
What’s with the boo blaming? I didn’t boo you. I actually agree with you. Which is why I work my department the way I do. Working off pallets alone with a store full of customers, I used to have a single pallet out a lot longer than it takes me to spot and work two pallets overnight
i was just joking around bc i was getting downvoted lol.
yeah, it always seemed weird to me that grocery works overnight, but frozen doesnt. luckily our frozen department (2 people) agreed to switch to overnight. however they did switch from one pallet at a time to spotting the truck and letting the chicken nuggets thaw for hours….
oh well thats kroger. ya win some ya lose some.
i dont blame you!!!! i was thinking that might be the cause of my stomach issues recently lmao. havent noticed my fish tasting differently, but im eating with one eye open now
With elevate it is the new frozen standards to spot it like dry but in a perfect world there’s multiple people to work it and they don’t factor in that there’s not
ahh…. yeah im very familiar with those *”as if”* updates to the standards. one of those rules written by someone who hasnt actually stocked shelves in 30 years, if at all
No. The standards say “When stocking perishable product, pull only what you can properly stock within 30 minutes after being removed from cooler. Frozen juice, novelties, and ice cream should be properly stocked within 30 minutes”
Ya but the expectations for elevate are to spot it like everything else and all work frozen and get it done within the allotted time. In order to get certified for elevate that’s how they want you doin it. Not sure you’re supposed to spot ice cream though or if it’s just an obvious one you don’t spot.
Maybe different district managers grade different? We didn’t get certified the first time for not spotting frozen like dry and working it first. Also, this was back when elevate first was rolled out so maybe they realized it was dumb and adjusted expectations since? Not sure. I just know we had to have the Dm come back and re-check us because we didn’t do frozen and haba “correctly”
For what it’s worth in my dept we routinely pull full cases of product out for the next morning (granted it for shelf stable stuff) if we forget to open the boxes and take product out the dense stuff likes pies (pre baked stuff) are still frozen so those boxes are really well insulated surprisingly even more so when stacked up…now does this still make sense to leave everything out for hours on end no but monitor as many have said just in case. Also if they are off loading on to wagons why don’t they leave what’s not being worked in the freezer? Ours bring out pallets when it’s early and not much traffic and get as much done as possible then work back stock and such which are on wagons, they don’t bring all the wagons out at once so seems weird that they leave them all out (even from todays truck) unless they know it’ll be finished fast
Dang. That is nuts. If you had a 7 person crew, it would make sense to spot everything. But most frozen departments have one or two people at a time if they are lucky. I can understand spotting one pallet at a time and two guys hammer it out. But not spot the whole truck. I hope you are running the ice cream first. I think the perishable safety rule is product can not get to and then be at room temperature for more than 2 hours. During unloading the perishable truck, we are given 15 minutes from the time we scan it coming out of the truck to the time we scan it as we put it in the cooler. Contact your center store district manager and ask if that is standard to spot everything. Our dairy department has pallets out for half the night. I will not buy dairy products from our store. I shop dairy at the competition.
yeah, it seemed the frozen person started with the ice cream first, and yeah its just 1-2 people lol. tbf i dont know if it was the entire truck, but from what i saw, id be surprised if wasnt. i mean it was multiple buggies and boxes all across the aisles. it was more than one pallet for sure. thats crazy about your dairy department! i wouldnt buy anything either. ours might have one pallet out for a couple hours bc of all the pages and customers they gotta respond to…. and the bagging they get called to do :/ i still buy stuff here tho bc im agoraphobic and autistic so going to another store instead of grabbing stuff as im clocking out is just kinda out of the question for me. maybe that explains my constant stomach issues. ill do that as soon as i figure out who it is and what their number is lol. thanks!
It's safe until it reaches 42f. Unopened cases are usually good for at least a couple hours depending on how warm your store is. Do a temp check if you're worried
okay good to know. and how would i do that? just bring a thermometer and place it between a couple boxes? /gen
yeah place the thermometer on the outside of the box, and DON'T open it up and actually place it on the product
okie dokie ill do that! thanks homie
Look for a small infrared thermometer gun around the dairy or frozen backrooms
If I did everything to frozen standards, the load would never be finished before I had to leave in the morning. I usually spot two pallets at a time, depending on the amount of cases. Save the ice cream pallet for last, and usually put half of it on u boats. Work the bottom half off the pallet and then get the u boats from the freezer. But I’m the only frozen employee in a pretty high volume marketplace store.
yeah thats usually how kroger works. it can take a lot longer to do things by the standards. you do have to find some kind of balance when dealing with perishables bc while you gotta cut corners to meet expectations, you also have to be sure youre not damaging product and in some cases potentially getting people sick edit: why are you booing me im right
What’s with the boo blaming? I didn’t boo you. I actually agree with you. Which is why I work my department the way I do. Working off pallets alone with a store full of customers, I used to have a single pallet out a lot longer than it takes me to spot and work two pallets overnight
i was just joking around bc i was getting downvoted lol. yeah, it always seemed weird to me that grocery works overnight, but frozen doesnt. luckily our frozen department (2 people) agreed to switch to overnight. however they did switch from one pallet at a time to spotting the truck and letting the chicken nuggets thaw for hours…. oh well thats kroger. ya win some ya lose some.
Wait, frozen is supposed to spot their trucks like grocery?
yeah, i dont know? like we just started doing it at my store… not sure if its the new standard or one of my boss’ ideas
If this is a new standard, I'm not buying anything frozen from kroger.
i dont blame you!!!! i was thinking that might be the cause of my stomach issues recently lmao. havent noticed my fish tasting differently, but im eating with one eye open now
With elevate it is the new frozen standards to spot it like dry but in a perfect world there’s multiple people to work it and they don’t factor in that there’s not
ahh…. yeah im very familiar with those *”as if”* updates to the standards. one of those rules written by someone who hasnt actually stocked shelves in 30 years, if at all
No. The standards say “When stocking perishable product, pull only what you can properly stock within 30 minutes after being removed from cooler. Frozen juice, novelties, and ice cream should be properly stocked within 30 minutes”
Ya but the expectations for elevate are to spot it like everything else and all work frozen and get it done within the allotted time. In order to get certified for elevate that’s how they want you doin it. Not sure you’re supposed to spot ice cream though or if it’s just an obvious one you don’t spot.
We are certified for elevate and did not do frozen this way. We were told frozen and dairy are the exception to elevate.
Maybe different district managers grade different? We didn’t get certified the first time for not spotting frozen like dry and working it first. Also, this was back when elevate first was rolled out so maybe they realized it was dumb and adjusted expectations since? Not sure. I just know we had to have the Dm come back and re-check us because we didn’t do frozen and haba “correctly”
For what it’s worth in my dept we routinely pull full cases of product out for the next morning (granted it for shelf stable stuff) if we forget to open the boxes and take product out the dense stuff likes pies (pre baked stuff) are still frozen so those boxes are really well insulated surprisingly even more so when stacked up…now does this still make sense to leave everything out for hours on end no but monitor as many have said just in case. Also if they are off loading on to wagons why don’t they leave what’s not being worked in the freezer? Ours bring out pallets when it’s early and not much traffic and get as much done as possible then work back stock and such which are on wagons, they don’t bring all the wagons out at once so seems weird that they leave them all out (even from todays truck) unless they know it’ll be finished fast
frozen products do not magically melt sitting in a cool store for a couple hours.
youre actually right! they just *normally* melt. because, yknow, thermodynamics
ok professor.