1. All products must have a best before date on them, check with manufacturers for "once open" life on products which is usually 3 days, however fish and fish products are often less.
2. Ensure all products are appropriately dated in the fridge, freezer and ambient storage facilities.
3. Any prepared produce must be labelled with a daydot and date appropriate to the product.
4. All products should be checked at the end of every day and any products due for expiry should be disposed of.
