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Checklist for prevent expiration for all food product

Inventory Management

Conduct regular inventory checks (weekly or bi-weekly).

Organize products by expiration date (First In, First Out - FIFO).

Label shelves clearly with expiration dates.

Remove expired products immediately from shelves.

Storage Guidelines

Store perishable items at the correct temperature.

Keep dry goods in a cool, dry place.

Ensure proper sealing of opened food products.

Monitor humidity levels in storage areas.

Purchasing Practices

Buy only what can be consumed within the expiration date.

Avoid bulk purchasing of perishable items unless necessary.

Check expiration dates before purchasing products.

Establish relationships with suppliers for fresh stock.

Food Preparation and Usage

Plan meals around items nearing expiration.

Use leftovers within a specified timeframe (3-4 days max).

Educate staff on food safety and expiration awareness.

Create recipes that utilize expiring ingredients.

Monitoring and Review

Set reminders for checking expiration dates.

Review inventory management practices quarterly.

Encourage feedback from staff on food waste and expiration.

Adjust purchasing and storage practices based on findings.

Disposal Procedures

Develop a safe disposal process for expired items.

Document disposal of expired products for record-keeping.

Consider composting for non-meat items when applicable.

Ensure compliance with local regulations on food waste disposal.

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