Keep product identity and dates visible so suitable stock is used in the right order.
Stock rotation is easier when staff can identify what each carton contains and when it arrived. A simple, visible routine helps the team use suitable stock in order and spot a date issue before preparation.
Follow the date marking and storage instructions on the exact product. Do not extend dates or assume that every pastry line has the same shelf life.
Keep product, date and batch information available when cartons are opened or stock is split. If the original package is no longer with the product, transfer the necessary identification to a suitable container.
Store new stock behind suitable existing stock so the team can reach the earlier delivery first. Keep labels visible and avoid moving products without updating the stock record.
Read the product label and supplier instructions. Use-by and best-before dates have different meanings, and the business should not create a new date based on guesswork.
A stock count should confirm product identity, condition and date information, not just the number of boxes. Record damaged or unclear stock separately for follow-up.
The process should be quick enough to use on every delivery and stock check.
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A first-in, first-out routine can help staff use suitable stock in delivery order. Always follow the product's date marking and storage directions; rotation does not extend a stated date.
Keep enough product identification and date information with the remaining stock. Follow your business procedure and do not invent or extend a date mark.