Expired items
To prevent items from expiring before consumption, it is extremely important that expiry dates are firstly checked upon delivery. If the expiry date is too short, the products must be refused and the caterer should be informed accordingly, to arrange replacement.
Good menu planning and order preparation will prevent overstock. Good FEFO management (First Expired, First Out), labeling, tidy storage, daily and weekly inspections enable timely detection of items due to expire.
If, in spite of good practices items do expire, are lost, damaged or wasted (heavy weather, machinery breakdown, pests, spoilage...) a detailed list of lost products and quantities shall be reported to the ship's caterer.
Tips and tricks to avoid items to expire:
At all times, store all boxes and packages label out.
In case a box carries no label or the label is too small to read, check the items inside, write on the frontside (visible) side of the box what is inside the box and mark the expiry date.
Cycle your products as much as possible: variety in your menu will avoid items to be left unused.
Even if you find items in your stores that you don't like to work with, find a way to apply them. Search the internet for a dish that uses this item and that suits your cooking style.
Create a shelf nearby the store entrance specifically for nearly expired items. You will always pass them first as a reminder.
