Best practice for expiry dates in bakery?

Hi, we are HACCP certified and we produce bakery goods which are stored frozen and then delivered to cafes. Currently using production date and batch numbers on our products, however i am looking to add expiry dates and are a little confused. The production date is listed on the label as well as the shelf life. EG production date 8/06/2021 with shelf life '5 days ambient, 3 months frozen' If i add an expiry date, how does one correctly work this out? If they are stored frozen, would the expiry date be listed as the end of the 3 months? In this case if the stock is not moved until the last leg of the 3 months, the consumer is receiving an almost expired product. Am i correct? Thank you

You are correct.  Is your shelf life based on a full shelf life study?  Is the product actually "expired" or is it a BEST before date--they are not interchangable

Expired = product should NOT be consumed as it may cause ill effects

Best Before = quality degradation, but not a safety issue