Shelf life monitoring of cooked-chilled food items

Hello,

I worked in a restaurant and we had implement a shelf life of cooked-chilled food items to be store in the chiller for not more than 3 days in the chiller.

This is a days of the week, colour code system.

Even with the implementation of colour code day labeling, it's a nightmare to find that the cook change the stickers everyday to a new shelf life colour code.

Is this normal culture in other F&B? If so, how do we overcome it?

We definitely knows that the root cause is due to:

1. Kitchen production efficiencies hence,

2. Over-production

3. non-inventorize chiller i.e. no FIFO etc

4. Kitchen does not want to comply

However, the above cannot be resolve with immediate and cooks do not budge.

Running out of ideas to ensure top notch quality at all times.

Please help.

3. non-inventorize chiller i.e. no FIFO etc

4. Kitchen does not want to comply

a. Need policy/procedure

b. Train policy/procedure

c. Fire those that do not want to comply and replace them.