I've been asked to write an SOP for expiry dates for retail food products and could do with some tips and advice on 'near expired' products.
I need to include a procedure for:
1: Procedure for removing food that has expired or is near expiry
2: Responsibilities for checking
3: Frequency of checks
4: Record keeping for checking / logging data
5: What do we do with the food if it is removed
5: How long before expiry date can we keep products on sale
I'd normally go to our local authority for guidance however there isn't any clear instructions for my region. At the moment the procedure we follow is based on knee jerk panic with some last minute promotions and high wastage reports! I'm kidding - but - If anyone can advise me (specifically on 5) I'd really appreciate.