● Follow ???????? rule. (First In, First Out).? ● It is a system for storing & rotating food. ● In FIFO, the food that has been in storage the longest (first in) should be the next food used (first out). ● This constant rotation helps prevent mould & pathogen growth, keeping food fresher. ?? ???? ?????????? ???? : ?? Follow use-by dates. ? All food in refrigerators, freezers, & dry storage must be marked with a use-by date. ?? Store the same food together. ? Packages of the same food should be stored in one area so they are all kept together. ? This organization makes finding food easier & reduces the time to stock items. ?? Arrange older food in front. ? Newer food should be put at the back of the shelf, behind older food.

To effectively prevent spoilage and waste of perishable items, implement a robust inventory management system that includes first-in, first-out (FIFO) practices, regular inventory audits, and real-time tracking. Utilize temperature and humidity controls, and optimize order quantities based on historical data to match supply with demand. Additionally, consider collaborating with suppliers for just-in-time deliveries and exploring donation options for items nearing expiration.

In my experience, to tackle the challenge of perishable inventory management you have to use the techniques of FIFO first in first out, FEFO which means first expiry first first out, inventory Auditing, safety stock, batch tracking, inventory management system software, temperature and humidity monitoring, diverse your supply chain, and demand forecasting.