Why are eggs traditionally put in the dairy section of a grocery store?
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Every store is divided into different departments
Dry Goods
Perishable Goods
Non Food
Fresh Foods
Toiletries
This departments usually require specialist attention and are not treated on the same way- dry goods have a long shelf life and don’t usually result in large amounts of waste for example.
Perishable Goods are Dairy, Eggs, Frozen foods, usually bread as well. These categories have a high risk of wastage as their shelf life is from a few days to a few months. These items are usually temperature sensitive and are cared for by a perishables goods manager/controller. It’s easier to categorise the department in this way, because it is quite a time consuming department that requires attention to detail esp wrt stock rotation, ordering and minimising wastage.
The perishable goods and fresh foods are usually in a part of the store called a Temperature Drop Zone And in order to keep the store organised and easier to manage, these categories are kept in the same general area. This ensures that the products maintain their required temperatures and prolongs shelf life. This is a part of food handling called maintaining the cold chain.
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