Employees were unable to contact the activity managers and the shipment was left on a counter to spoil. Deliveries should be coordinated with key employees. A written emergency plan would instruct employees of alternate freezer locations. The RIMP requires a copy of the Certificate of Unfitness to verify the loss. Claims filed with RIMP must state the unit cost, quantity and wholesale cost for each item claimed.
Wholesale cost is the basis for claim payment.
Food spoilage claims are a costly trend. The loss of inventory ultimately results in loss of sales revenue for the activity. Even more serious is the risk of food borne illness to patrons, which can result in multiple tort claims and a loss of community goodwill for NAF activities. The claims cited above are not unusual examples, and they illustrate clearly that simple measures of early detection and inventory salvage can prevent food spoilage in most cases. The RIMP will continue to publish summaries of significant losses in an effort to assist in loss prevention.